Apricot Almond Tart

This elegant Apricot Almond Tart combines a crisp, buttery shortcrust pastry with a luscious almond frangipane filling and vibrant fresh apricot halves arranged in a beautiful pattern. Baked to golden perfection and sprinkled with toasted almonds, it’s a refreshing, sophisticated dessert perfect for Easter celebrations or spring gatherings.

Why You’ll Love This recipe

You’ll fall head over heels for this Apricot Almond Tart because it strikes the perfect balance of flavors and textures—crisp pastry gives way to a soft, moist, nutty frangipane that’s richly almond-flavored without being overpowering, while the fresh apricots add a bright, tangy-sweet juiciness that cuts through the richness beautifully.

It’s visually stunning with its golden fruit topping and subtle sheen, making it an impressive centerpiece for Easter brunch or dinner without requiring advanced baking skills. The recipe is forgiving for home cooks, uses accessible ingredients, and delivers bakery-level results that taste even better than they look.

Plus, the combination of almonds and apricots feels festive and seasonal, evoking spring renewal while being lighter than heavy chocolate Easter treats—your guests will be asking for seconds (and the recipe!).

Yield: 10 slices

Apricot Almond Tart

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Buttery tart with creamy almond frangipane, juicy apricots, and toasted almonds—elegant Easter dessert!

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

For the shortcrust pastry:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water (as needed)

For the frangipane filling:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (100g) almond flour
• 2 tablespoons all-purpose flour
• Pinch of salt

For assembly:

• 8-10 fresh apricots, halved and pitted
• ¼ cup apricot jam (for glazing)
• ¼ cup sliced almonds (toasted for garnish)

Instructions

1. Let's start with the pastry! In a food processor (or by hand with a pastry cutter), pulse the flour, powdered sugar, and salt. Add cold butter cubes and pulse until it looks like coarse crumbs—think pea-sized butter bits for maximum flakiness.
2. Add the egg yolk and a splash of ice water; pulse just until the dough comes together into a ball. If it's too dry, add another teaspoon of water. Wrap in plastic and chill for at least 30 minutes—this relaxes the gluten for a tender crust.
3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-10 inch tart pan. Press gently into the pan, trim edges, and prick the base with a fork.
4. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake another 5-8 minutes until lightly golden. Let it cool slightly while you make the filling.
5. Time for the star—frangipane! In a bowl, cream softened butter and sugar until light and fluffy (about 2-3 minutes with an electric mixer—it's worth it for that dreamy texture).
6. Beat in eggs one at a time, then vanilla, mixing well after each. Fold in almond flour, all-purpose flour, and salt gently until smooth and creamy—no overmixing here!
7. Spread a thin layer of apricot jam over the cooled crust base—this adds extra fruity moisture and prevents sogginess.
8. Spoon the frangipane evenly over the jam, smoothing the top with a spatula. It's looking gorgeous already!
9. Arrange apricot halves cut-side up in a pretty concentric pattern, pressing them lightly into the filling. Scatter sliced almonds around the edges for crunch and beauty.
10. Bake at 350°F (175°C) for 30-35 minutes until the frangipane is puffed, golden, and set. Warm remaining jam and brush over apricots for shine. Cool completely, slice, and enjoy the applause!

Notes

Use ripe but firm apricots to avoid excess juice. If apricots are very tart, sprinkle lightly with sugar before baking. This tart tastes even better the next day as flavors meld.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 555Total Fat 37gSaturated Fat 14gUnsaturated Fat 23gCholesterol 110mgSodium 82mgCarbohydrates 47gFiber 4gSugar 29gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Chill the dough well before rolling to prevent shrinking during blind baking.
• Use a tart pan with a removable bottom for easy release and clean slices.
• Blind bake the crust with pie weights (or dried beans) to keep it flat and crisp.
• Don’t overmix the frangipane—stop once smooth to avoid a dense texture.
• Halve apricots evenly for a symmetrical, professional look; press them gently into the filling so they don’t sink too much.
• Brush warm apricot jam glaze over the baked tart for shine and extra flavor.
• Toast extra sliced almonds for garnish to enhance nuttiness and crunch.
• Let the tart cool completely before slicing to allow the filling to set properly.

Ingredients Notes

Fresh apricots are the star here—choose ripe but firm ones for the best texture and flavor; they soften beautifully in the oven while keeping their shape and providing natural tartness that pairs magically with sweet almond frangipane.

Almond flour (finely ground blanched almonds) gives the filling its signature moist, nutty depth without heaviness—avoid almond meal if it’s too coarse. Unsalted butter ensures you control the salt level in both crust and filling.

Eggs bind and enrich the frangipane, creating that creamy, custard-like texture. A touch of apricot jam under the fruit adds moisture and intensifies the apricot flavor. Vanilla extract rounds out the sweetness, while a pinch of salt balances everything. Use all-purpose flour for a tender crust, and powdered sugar for subtle sweetness without graininess.

Variations and Substitutions

For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free blend and use certified gluten-free almond flour. If fresh apricots aren’t available (especially outside peak season), substitute drained canned apricot halves or even peaches/pears for a different twist.

Make it nuttier by adding a handful of chopped toasted almonds into the frangipane or using almond extract for extra intensity. For a dairy-free option, replace butter with vegan margarine or coconut oil (though flavor shifts slightly). Turn it vegan by using egg replacers (like flax eggs) in the crust and filling, plus plant-based butter.

For a jam-focused variation, layer apricot jam thicker under the frangipane like some French styles. Add citrus zest (lemon or orange) to the filling for brightness, or sprinkle with cinnamon for a warmer profile. Mini tartlets work wonderfully for individual Easter servings—just reduce baking time.

Storage Options

Store the cooled tart covered at room temperature for up to 1 day, or refrigerate in an airtight container for 3-4 days (bring to room temp before serving for best texture). It freezes well—wrap tightly in plastic and foil for up to 1 month; thaw overnight in the fridge and refresh in a low oven if needed. Avoid freezing with fresh fruit topping if possible, as texture may soften.

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