Forktionary

Apricot And Almond Tart Recipe

Indulge in this exquisite Apricot and Almond Tart, a Parisian patisserie classic! This recipe recreates the delicate buttery crust and luscious almond filling I learned during a culinary adventure in Paris. The sweet apricots perfectly complement the rich almond cream, creating a symphony of flavors in every bite. Prepare to impress your friends and family with this elegant dessert.

Prep Time 45 mins
Cook Time 85 mins
Calories 821.3 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Apricot And Almond Tart 93

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot And Almond Tart

  • 275g all-purpose flour
  • Icing sugar (for dusting)
  • 250g unsalted butter
  • 1 large egg
  • 150g dried apricots
  • 2 tablespoons brandy
  • Cream (not used in this recipe)
  • 150g granulated sugar
  • 150g ground almonds
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Apricot And Almond Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Apricot And Almond Tart

  1. **Make the Pastry:**
  2. Sift 250g all-purpose flour into a large bowl.
  3. Cut in 125g cold unsalted butter, using your fingers, until the mixture resembles breadcrumbs.
  4. Add 50g granulated sugar and 1 large egg. Mix until just combined.
  5. Gently knead the dough until it forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  6. Grease a 25cm diameter metal tart tin.
  7. On a lightly floured surface, roll out the pastry and carefully line the tart tin. Trim the edges.
  8. Refrigerate for 15 minutes. Preheat oven to 200°C (400°F).
  9. Line the pastry shell with baking paper and fill with baking beads or dried beans. Bake for 14 minutes.
  10. Remove the baking paper and beads. Reduce oven temperature to 175°C (350°F).
  11. **Prepare the Apricots:** Gently simmer 150g dried apricots with 2 tablespoons of brandy over low heat for 5 minutes. Set aside to cool.
  12. **Make the Almond Filling:** In a food processor, cream together 125g softened unsalted butter and 100g granulated sugar until light and fluffy.
  13. Add 150g ground almonds, 2 large eggs, 1 teaspoon vanilla extract, and 25g all-purpose flour. Process until just combined. Do not overmix.
  14. Spoon the almond filling into the prepared pastry shell. Arrange the cooled apricots over the filling.
  15. Bake for 30-40 minutes, or until the filling is set and golden brown. A toothpick inserted into the center should come out clean.
  16. Let the tart cool completely on a wire rack before dusting with icing sugar and serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

157g

Fat

101g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European French Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Pies And Tarts Tarts Desserts Fruit European Dietary Low Sodium Low In Something Brunch 4 Hours Or Less