Delicious Apricot Frangipane Tart: Your Ultimate Summer Dessert Recipe
Indulge in the sublime flavors of summer with this exquisite **Apricot Frangipane Tart**. This French-inspired dessert perfectly balances a buttery, crisp **Sweet Shortcrust Pastry (Pâte Sucrée)**, a rich and velvety **Almond Cream Filling**, and the vibrant, juicy sweetness of fresh apricot slices. It’s a harmonious blend of textures and tastes that promises to be the highlight of any seasonal gathering.
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Why You’ll Adore This Apricot Frangipane Tart Recipe
This **Apricot Frangipane Tart** offers a delightful and seasonal twist on the traditional French Pear Frangipane Tart (Tarte Bourdaloue). While it shares the foundational elements of a classic French Almond Tart – a wonderfully buttery Pâte Sucrée crust and a lusciously fluffy almond cream filling – the addition of fresh, sun-kissed apricots elevates it to a new level of seasonal bliss. These juicy stone fruits infuse the dessert with a bright, slightly tangy sweetness that is utterly irresistible.
Every bite of this **apricot tart** is a journey through complementary textures and robust flavors. The **shortcrust pastry** provides a satisfying crunch and rich, buttery foundation. The **almond filling** bakes up into a soft, airy, and deeply flavorful layer, perfectly contrasting with the tender, baked apricots. The fruit’s natural sugars caramelize slightly in the oven, intensifying their sweetness, while retaining a hint of their refreshing tartness. Topped with a sprinkle of crisp slivered almonds, this tart delivers an extra layer of texture and nutty aroma, making it a truly gourmet experience.
It’s an absolutely perfect **summer dessert**, celebrating the peak of stone fruit season. Whether served at a picnic, a family brunch, or as an elegant conclusion to a dinner party, this tart is guaranteed to impress. It’s not just a dessert; it’s an ode to summer itself, beautifully presented and bursting with fresh, vibrant taste.
Explore more delightful frangipane tart recipes for every season: Apple Frangipane Tart / Peach Frangipane Tart / French Almond Tart / Raspberry Frangipane Tartlets.
Understanding the Classic French Frangipane Tart
At its heart, a **Frangipane Tart** is a quintessential French dessert celebrated for its sophisticated simplicity and rich flavors. It traditionally features a tender pastry crust, a delectable baked almond cream filling, and is often adorned with fresh fruits. While the term “frangipane” is frequently used to describe the almond filling in such tarts, it’s important to note a subtle but significant distinction in classic French patisserie: true **frangipane cream** is a blend of almond cream and pastry cream (crème pâtissière). The filling used in this specific **apricot tart recipe** is a pure **almond cream**, known for its rich, dense, and moist texture once baked. Regardless of the precise terminology, the result is a gloriously nutty, subtly sweet, and wonderfully aromatic base that perfectly complements the fresh fruit topping.
Essential Ingredients for Your Apricot Frangipane Tart
Scroll down to the recipe card below for all precise quantities and measurements.
For the Pâte Sucrée (Sweet Shortcrust Pastry):
- Wet Ingredients: You’ll need very soft unsalted **Butter** (at room temperature for easy creaming), finely ground **Icing Sugar** (sifted to prevent lumps and ensure a tender crust), and a large **Egg** (also at room temperature to emulsify properly with the butter and sugar). These create the rich, pliable base of our tart.
- Dry Ingredients: A blend of **Almond Meal** (or almond flour, which adds a delicate flavor and tenderness to the pastry; it can be replaced with plain flour for an almond-free version) and Plain / All-Purpose **Flour** for structure, along with a pinch of Fine **Salt** to enhance all the flavors.
For the Almond Cream Filling:
- Butter: Unsalted butter, very soft and at room temperature. This is crucial for achieving a smooth, creamy consistency and preventing curdling during mixing.
- Egg: Large-sized eggs, at room temperature. Eggs bind the cream, provide richness, and contribute to its fluffy texture when baked.
- Almond Meal: This is the star ingredient! You can use both blanched or un-blanched almond meal (coarsely ground almonds). While almond flour can be substituted, be aware that it will result in a slightly finer, denser texture in the baked filling.
- Optional Flavor Enhancers: A touch of **Vanilla Extract** or **Almond Extract** can be added to the filling to boost its aromatic profile, though the natural almond flavor is delightful on its own.
To Finish the Apricot Frangipane Tart:
- Fresh Apricots: Choose ripe apricots for maximum sweetness, but ensure they are not overly soft. Overly ripe apricots tend to release too much moisture and lose their shape during baking. Firm-ripe is ideal for beautiful presentation and taste.
- Almonds for Crunch: Slivered almonds are perfect for sprinkling on top, adding a lovely toasted crunch and enhancing the almond flavor. Flaked almonds are a great alternative if slivered aren’t available.
- Apricot Jam (Optional Glaze): A light brushing of warm apricot jam after baking adds a beautiful, glossy shine to the tart and helps to keep the fruit looking and tasting fresh for longer. It also subtly enhances the apricot flavor.
Crafting Your Apricot Frangipane Tart: A Step-by-Step Guide
1. Prepare the Pâte Sucrée (Sweet Shortcrust Pastry) Dough
- Photo 1: Begin by creaming together the very soft unsalted butter and sifted icing sugar. Place them into the bowl of your stand mixer, fitted with the paddle attachment. If you’re using a hand mixer, a large mixing bowl will suffice. Mix on medium speed for approximately two minutes, or until the mixture becomes wonderfully smooth and light. This step incorporates air, making the pastry tender.
- Photo 2: Next, add the room-temperature egg and almond meal to the creamy butter mixture. Continue to mix until all ingredients are thoroughly combined. Remember to stop and scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. At this stage, you should have a thick, slightly lumpy consistency.
- Photo 3: Carefully add the sifted all-purpose flour and the pinch of fine salt to the bowl. Sifting prevents lumps and helps distribute the ingredients evenly.
- Photo 4: Mix on the lowest speed possible. The goal here is to combine the ingredients just until a rough dough forms. It’s crucial to avoid overmixing the pastry, as this develops gluten, which can lead to a tough, difficult-to-handle crust. Stop as soon as the dry ingredients are just incorporated.
For an extra smooth and pliable dough, you can perform a “fraisage” (or “frasage”). This classic French technique involves gently pressing the dough against your kitchen counter with the palm of your hand, moving it forward, then gathering it back into the center. Repeat this motion a few times until the dough achieves a perfectly smooth texture. This helps create a uniform dough without overworking it.
2. Roll the Pastry and Line the Tart Pan
- Once the dough is ready, gather it into a large ball. Place the dough between two sheets of baking paper (parchment paper). Gently press down on the ball to flatten it slightly, preparing it for rolling.
- Photo 5: Roll out the pastry to a uniform thickness of about 4 mm (or 1/6 inch). Using a rolling pin with thickness rings can greatly help achieve an even thickness, which is key for consistent baking. Once rolled, transfer the flat pastry (still between the baking paper sheets) onto a large baking sheet and chill it in the refrigerator for at least 1 hour, or ideally for up to 24 hours. Proper chilling is vital to prevent the pastry from shrinking during baking.
- Photo 6: Carefully remove one sheet of baking paper and invert the pastry over a 24 cm (9.5-inch) tart tin. A tart tin with a removable bottom is highly recommended for easy demolding. Gently press the pastry down into the corners and up the sides of the tart tin to create a crisp 90-degree angle. Don’t worry if the pastry cracks; it’s quite forgiving and can easily be patched up with your fingertips.
Handling Tip: If the pastry becomes too hard and difficult to work with, let it sit at room temperature for a few minutes to soften slightly. Conversely, if it gets too soft and sticky, pop it back into the fridge for a few minutes to firm up.
- Photo 7: Using a small paring knife, carefully trim off any excess pastry from the edges of the tart tin. Place the lined tart pan back into the fridge to chill and rest for at least 1 hour, or preferably overnight (up to 24 hours). This second chilling period is crucial for relaxing the gluten in the dough, which prevents shrinkage and ensures a perfectly shaped crust.
- Photo 8: Preheat your oven to 160 degrees Celsius / 325 degrees Fahrenheit. While the oven preheats, “dock” the pastry by pricking the bottom of the tart shell all over with a fork. This helps steam escape, preventing bubbles and ensuring an even bake. Immediately place the docked pastry in the freezer for a quick chill – this shock helps it hold its shape.
- Par-bake the pastry for 15 to 20 minutes, or until the bottom feels dry to the touch and slightly set. Transfer the par-baked crust to a wire rack and allow it to cool down completely. You’ll notice that this method doesn’t require baking beans or pie weights. When the pastry is properly chilled and rested, it will not shrink or move in the oven. The open bottom also allows the crust to dry out effectively, preventing a soggy base.
3. Prepare the Velvety Almond Cream Filling
- Photo 9: In a medium-sized bowl (for a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment, combine the very soft, room-temperature butter and caster sugar. Cream them together on medium speed for about 2 to 3 minutes. The mixture should become noticeably light, fluffy, and significantly increased in volume. This aeration is key to a light and tender almond cream.
- Photo 10: Gradually add the eggs to the butter and sugar mixture. For best results, it’s advisable to whisk the eggs lightly in a separate bowl first, then add them slowly to the creamed mixture. Mix until a smooth, uniform paste forms.
Troubleshooting Tip: If your mixture appears to curdle at this stage, it’s often an indication that your butter was not soft enough. Don’t worry! This is usually resolved once you incorporate the almond meal, and the final texture of the baked tart will not be negatively affected.
- Photo 11: Now, add the almond meal (and the optional vanilla paste, if using). Mix slowly until these dry ingredients are fully incorporated into a thick, coarse paste. Be careful not to overmix; just combine until uniform.
- Photo 12: Take your cooled, par-baked pastry shell. Evenly spread the almond cream at the bottom of the crust. For a professional and consistently even layer, I prefer to use a pastry bag fitted with a large round piping tip. However, this is completely optional; you can achieve excellent results simply by using a small offset spatula or the back of a spoon to spread the cream smoothly across the base.
4. Assemble and Bake Your Glorious Apricot Tart
- Prepare your fresh apricots by washing them thoroughly. Cut each apricot in half, carefully remove the stone, and then slice each half into three even pieces. Aim for uniform slices for aesthetic appeal and even baking.
- Photo 13: Arrange the apricot slices artfully over the almond cream filling. Gently press each slice slightly into the cream to ensure they are nestled securely and won’t shift during baking. Create two concentric rings of apricots, starting from the outside edge and working your way inward, to form a beautiful pattern.
- Photo 14: Generously sprinkle the entire tart with slivered almonds. This not only adds a wonderful crunch but also creates a beautiful golden-brown topping as the tart bakes.
- Bake the apricot frangipane tart in your preheated oven (160°C / 325°F) for 40 to 50 minutes. The tart is ready when the almond filling has puffed up, feels firm to the touch, and turns a lovely golden brown. The apricots should be tender and slightly caramelized. Once baked, carefully transfer the tart to a wire rack to cool completely.
- Optional Glaze: For an extra touch of shine and intensified apricot flavor, gently heat a tablespoon of apricot jam in a small bowl (you can do this in the microwave for a few seconds; if it’s too thick, add a dash of water to thin it). Using a pastry brush, lightly brush the warm apricot jam over the baked apricots and the almond filling. This creates a beautiful, professional-looking sheen.
- Serve this delightful **Apricot Frangipane Tart** lukewarm or chilled. It’s truly delicious on its own, but can also be elevated with a dollop of creamy Crème Anglaise or a scoop of your favorite vanilla ice cream. Enjoy the perfect balance of sweet, tangy, and nutty flavors!
Frequently Asked Questions About Apricot Frangipane Tart
Absolutely, you can use canned or tinned apricots if fresh ones are not in season or readily available. However, it’s crucial to drain them exceptionally well of the syrup they are usually packed in. Pat the apricot halves or slices thoroughly dry with paper towels before placing them on the almond cream. This extra step helps prevent excess moisture from being released during baking, which could make your tart soggy.
Yes, this **frangipane tart recipe** is wonderfully versatile! You can easily substitute apricots for any of your favorite stone fruits, making it adaptable throughout different seasons. Peaches, nectarines, plums, or even cherries (pitted) work beautifully. Just ensure the fruit is ripe but firm enough to hold its shape during baking, similar to fresh apricots.
In the precise world of French Pastry, almond cream (crème d’amande) and frangipane cream are distinct preparations. **Almond cream** is a rich, buttery mixture primarily made from butter, sugar, eggs, and almond meal. **Frangipane cream**, on the other hand, is a more complex preparation, typically consisting of almond cream blended with a significant proportion of pastry cream (crème pâtissière). It’s often used for pastries like Galette des Rois. While this recipe uses pure almond cream, the term “frangipane” in “apricot frangipane tart” refers more broadly to the style of the dessert itself, signifying a tart with an almond-based filling and fruit, rather than strictly defining the cream’s composition.
**Almond filling** (like the one in this recipe) is a creamy mixture made from equal quantities of butter, sugar, eggs, and almond meal, which bakes into a soft, custardy texture. **Almond paste**, however, is a much denser product. It’s made by finely grinding almonds with sugar and often a small amount of liquid or binder to form a thick, pliable paste (and should not be confused with marzipan, which is sweeter and typically contains more sugar and less almond). Almond paste is often used as an ingredient itself, sometimes rolled out or shaped, whereas almond filling is poured or spread into a tart shell and baked.
Expert Tips & Tricks for the Perfect Apricot Frangipane Tart
- Choosing the Right Fruits for Your Tart: The quality of your apricots significantly impacts the final taste and texture of your tart. Always aim for fresh, perfectly ripe apricots that feel slightly soft when gently squeezed, indicating their natural sweetness. Avoid apricots that are too young, as they tend to be overly acidic and lack sweetness, which can detract from the tart’s balance. Conversely, apricots that are too ripe will become mushy and release excessive moisture during baking, resulting in a watery filling and a less appealing texture. Look for that sweet spot: ripe, but still firm enough to hold their shape elegantly in the oven.
- Baking a Flawless Shortcrust Pastry: The secret to a perfectly crisp and stable tart crust lies in proper chilling and resting of the dough. Each time you handle the **Pâte Sucrée**, allow it ample time to chill in the refrigerator. This process relaxes the gluten and firms up the butter, which are both crucial for preventing the pastry from shrinking in the oven. For the best possible results, once you’ve lined your tart pan, refrigerate the un-baked pastry overnight before proceeding with par-baking. This extended chill time guarantees a beautifully shaped, stable crust.
- Knowing When Your Frangipane Filling is Perfectly Cooked: Achieving the ideal texture for your almond cream filling is key. When it’s cooked through, the cream should appear wonderfully puffed up and boast a gorgeous golden-brown color on top. It will feel firm yet springy to the touch. It’s essential to bake the tart at the recommended lower temperature (160°C / 325°F). Baking at too high a temperature can cause the butter in the almond cream to melt too quickly, leading to a greasy, dense, and unappetizingly soggy filling. A lower, slower bake allows the cream to set gently, resulting in that desired fluffy, moist consistency.
Storing & Freezing Your Apricot Frangipane Tart
Making Ahead:
This recipe offers great flexibility for advance preparation, making it perfect for entertaining or busy schedules. Both the **Pâte Sucrée** pastry and the **Almond Cream Filling** can be prepared up to 24 hours in advance and then assembled just before baking. The un-baked pastry dough can be stored in the fridge for 24 hours, either rolled flat between baking paper sheets or already lined inside the tart pan. If you’ve par-baked the crust, it can be kept at room temperature for up to 24 hours.
The almond cream can be stored in the fridge for up to 24 hours. To prevent a skin from forming, ensure it’s covered tightly with plastic wrap directly touching the surface of the cream. Before filling the tart, allow the almond cream to come back to room temperature and give it a quick whisk to restore its smooth consistency.
Storing the Baked Tart:
Once baked, your delicious **Apricot Frangipane Tart** should be stored in the refrigerator. Properly covered, it will remain fresh and delightful for up to 3 days. It can be enjoyed cold directly from the fridge, or you can gently reheat individual slices in a microwave or a low oven for a few minutes to serve it lukewarm, which can often enhance its flavors and textures.
Freezing:
While the finished **apricot frangipane tart** is best enjoyed fresh and I generally don’t recommend freezing it as a whole (as it can impact the delicate texture of the fruit and filling), the unbaked pastry dough freezes beautifully. You can freeze the rolled-out dough flat between parchment paper, or even freeze the pastry after it has been lined in the tart pan. This allows you to have a ready-to-bake crust whenever a craving strikes!
Discover More Irresistible French Tarts
If you’ve fallen in love with the classic flavors of this Apricot Frangipane Tart, you’ll be delighted to explore other traditional and modern French tart recipes. From rich chocolate to vibrant berries, there’s a French tart for every palate and occasion:
- Chocolate Ganache Tart
- Strawberry Custard Tart
- Apricot Tarte Tatin
- Raspberry Tart
- French Apple Tart
- Chocolate Raspberry Tart
- French Orange Tart
- Passion Fruit Tart
- Pistachio Tart
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe
Apricot Frangipane Tart
Servings: 10
Author: Sylvie
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Ingredients
Pâte Sucrée
- 100 gr unsalted butter, soft, at room temperature
- 50 gr icing sugar, sifted
- 1 large egg, at room temperature
- 40 gr almond meal
- 200 gr plain / all-purpose flour
- 1 pinch fine table salt
Almond Cream Filling
- 150 gr unsalted butter, soft, at room temperature
- 100 gr caster sugar
- 3 large eggs, at room temperature
- 150 gr almond meal
- 1 teaspoon vanilla paste (optional)
Toppings
- 6 small ripe apricots, about 300 grams
- 20 gr slivered almonds
- 1 tablespoon apricot jam (optional), to glaze
Instructions
Pâte Sucrée
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), mix together the soft Butter and Icing Sugar on medium speed for a couple of minutes or until completely smooth.
- Add the Egg and Almond Meal and mix until well combined, stopping to scrape the side of the bowl when required. Add sifted flour and salt and mix on low speed, stopping as soon as a rough dough comes together (see note 1).
- Bring together into a ball, place between two large sheets of baking paper (parchment paper) and roll into a large disk that is about 4mm (1/6 inch) thick. Transfer over a flat tray and refrigerate for at least 1 hour.
- Peel of the baking paper and transfer the pastry over a 24 cm (9,5-inch) tart tin with removable bottom. Gently press the pastry down into the corner of the tart tin to create a 90 degree angle (see note 2). Cut off any excess with a small pairing knife.Place back in the fridge chill and rest for at least 1 hour, preferably overnight (or for up to 24 hours).
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Dock the pastry (prick the bottom of the pastry with a fork) and place the pastry in the freezer while the oven is preheating. Par-bake for 15 to 20 minutes or until the bottom feels dry to the touch. Place on a wire rack and leave to cool down completely.
Almond Cream Filling
- In the bowl of your stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, cream the very soft Butter and Sugar medium speed for about 2 to 3 minutes, or until very soft, creamy and increased in volume.
- Slowly mix in Eggs (preferably pre-whisked in a separate bowl) and optionally the vanilla paste until you get a smooth paste (see note 3), then mix in the Almond Meal. You should get a thick, coarse paste.
- Spread the almond cream into an even layer at the bottom of the cool par-baked tart pastry (see note 4).
Toppings
- Wash then cut the apricots in half, remove the stone and cut each apricot half into 3 slices. Slightly press each apricot slice into the almond cream and create two rings of apricots. Generously sprinkle with slivered almonds.
- Bake at 160 degree Celsius / 325 degree Fahrenheit for 40 to 50 minutes or until the almond filling is puffed and golden. Place on a wire rack to cool down.
- Optionally, place some apricot jam in a small bowl and slightly heat up in the microwave (see note 5). Brush the warm apricot jam over the cooked apricots and the almond filling.
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Notes
- Optionally, do a “fraisage” (or “frasage”) to finish combining the pastry: with the palm of your hand, gently press the dough against your kitchen table and move it forward. Pick it back up and place back over the centre of the pastry. Keep on going until the dough is very smooth.
- If the pastry cracks, you can patch it up with your fingertips. If the pastry is too hard to be easily handled, leave it to come back to room temperature for a few minutes. If it gets too soft, place back in the fridge for a few minutes.
- If the mixture seems to curdle at this point, it usually means that your butter wasn’t soft enough. Don’t worry, it will come back together once you add the almond meal.
- I like to use a pastry bag fitted with a large round piping tip to insure I get an even layer of cream, but that is optional.
- If the jam appears to be rather thick, you can mix in a drop of water to thin it out.
Nutrition (per serving)
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