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Almond Apricot Tart with Frangipane

This elegant tart combines flaky pastry, rich almond frangipane, and sweet-tart apricots, making it a delightful dessert that is easy enough for beginner bakers.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 360
Ingredients Method Notes

Ingredients
  

Tart base
  • 1 sheet frozen puff pastry, thawed Make sure it is fully thawed but still cold.
Almond frangipane
  • 1/3 cup granulated sugar
  • 2/3 cup slivered almonds, lightly toasted
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract Alternatively, use more vanilla.
  • 1 1/2 tablespoons all-purpose flour Can substitute with gluten-free flour.
Topping
  • 6 fresh or canned apricot halves, pitted Use cut side facing up.
  • 1/4 cup whole almonds, skin on For decoration.
  • Confectioners’ sugar, for dusting Finish before serving.

Method
 

Preparation
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. In a food processor, pulse the toasted slivered almonds and sugar until it resembles coarse sand.
  3. Add the softened butter, and process until combined. Then add the egg, vanilla extract, almond extract, and flour, and process until smooth.
  4. Roll out the thawed puff pastry on a floured surface, move it to the lined pan, and cut into a 9-inch round.
  5. Spread the frangipane over the center of the pastry, leaving a 1-inch border.
Assembly
  1. Arrange the apricot halves cut side up on top of the frangipane at even intervals.
  2. Tuck the whole almonds between the apricot halves for decoration.
Baking
  1. Bake for 30 to 40 minutes until the pastry is puffed and golden brown. Check a few minutes early to ensure it does not brown too quickly.
Cooling and Serving
  1. Allow the tart to cool slightly before dusting with confectioners' sugar and serving.
  2. For best results, serve the tart the same day it is baked.

Notes

This tart can be stored covered in the refrigerator for up to 2 days but is best enjoyed fresh. It can also be frozen for up to 1 month.