Apricot almond tart combines a crisp pastry shell with soft almond filling and tangy apricot halves. Partially bake the shell first so the base stays firm beneath the filling.

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Recipe at a Glance

Yield: 8 slices
Preparation: 35 minutes
Cooking: 45 minutes
Resting and chilling: Chill pastry 30 minutes; cool tart before cutting

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Pastry

Ingredient and amount
180 g all-purpose flour
30 g powdered sugar
1/4 teaspoon salt
100 g cold unsalted butter, cubed
1 large egg yolk
1–2 tablespoons cold water

Almond filling

Ingredient and amount
90 g unsalted butter, softened
90 g granulated sugar
2 large eggs
100 g ground almonds
20 g all-purpose flour
1 teaspoon vanilla extract
6 apricots, halved and pitted
20 g sliced almonds

Before You Start

Use ripe but firm apricots; very soft fruit releases more juice.

Directions

1. Make pastry

Rub butter into flour, powdered sugar and salt. Add yolk and enough water to bring together. Flatten, wrap and chill 30 minutes.

2. Blind bake

Heat oven to 180°C (355°F). Roll pastry and line a 23 cm tart pan. Prick base, line with parchment and weights and bake 15 minutes. Remove weights and bake 5 minutes more.

3. Make filling

Beat softened butter and sugar creamy. Beat in eggs one at a time, then almonds, flour and vanilla. Spread into the warm shell.

4. Add fruit and bake

Arrange apricot halves cut-side up and scatter sliced almonds. Bake 25–35 minutes until filling is golden, risen and set in the center.

5. Cool

Cool in the pan on a rack before removing and slicing.

Cook’s Tips

Use ripe but firm apricots; very soft fruit releases more juice.
Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.

Storage

Refrigerate covered for up to 3 days. Bring slices to room temperature before serving. Freeze cooled slices up to 1 month.

Apricot Almond Tart