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Perfect Fresh Apricot and Almond Tart Recipe Easy Homemade Frangipane Filling

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A simple and elegant apricot tart featuring a buttery flaky crust, creamy almond frangipane filling, and fresh apricots, perfect for summer gatherings or a comforting dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour (or swap 1/4 cup with almond flour for extra nuttiness)
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 3/4 cup (85g) almond flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • 5–6 fresh apricots, halved and pitted
  • 1 tablespoon apricot jam (optional, for glaze)
  • 1 teaspoon water (to thin the glaze)

Instructions

  1. Make the Tart Crust Dough (15 minutes + chilling): In a food processor, pulse the flour, sugar, and salt together. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, pulsing just until the dough starts to come together. Don’t overwork it! Turn the dough out onto plastic wrap, form a disk, and chill in the fridge for at least 30 minutes.
  2. Prepare the Frangipane Filling (10 minutes): While the dough chills, cream the softened butter and sugar in a bowl with a hand mixer until light and fluffy—about 2-3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Fold in almond flour, flour, and a pinch of salt until just combined. The batter should be smooth and creamy.
  3. Roll out the Tart Dough (10 minutes): Once chilled, lightly flour your work surface and roll the dough to about 1/8 inch (3mm) thickness. Carefully transfer it to your tart pan, pressing gently into the edges and trimming the excess. Chill again for 15 minutes to prevent shrinking during baking.
  4. Preheat the Oven and Blind Bake (15 minutes): Preheat oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden.
  5. Assemble the Tart (5 minutes): Spread the frangipane filling evenly over the par-baked crust. Arrange apricot halves cut side up on top of the filling, snugly but not overcrowded.
  6. Bake the Tart (30-35 minutes): Bake at 350°F (175°C) until the frangipane is puffed and golden and apricots are tender but still hold shape.
  7. Glaze and Cool (5 minutes + cooling time): Warm apricot jam with a teaspoon of water and brush gently over apricots for a shiny glaze. Let tart cool in pan on wire rack for at least 1 hour before serving.

Notes

Keep butter cold for flaky crust. Blind bake crust to avoid soggy bottom. Use firm ripe apricots to maintain shape. Cover edges with foil if browning too fast. Let tart cool fully before slicing. Can substitute peaches or nectarines for apricots. Vegan and gluten-free adaptations possible.

Nutrition

Keywords: apricot tart, almond tart, frangipane, fruit tart, summer dessert, easy tart recipe, homemade tart, fresh apricots, almond filling

Find it online: https://tastypierecipes.com/perfect-fresh-apricot-and-almond-tart-recipe-easy-homemade-frangipane-filling/