Apricot Almond Tart Recipe
This Apricot Almond Tart Recipe is the very definition of summer elegance: golden, flaky puff pastry cradling a lush almond filling, topped with sweet apricots and finished with a glistening gloss of jam. It’s a dessert that never fails to impress, yet it’s surprisingly achievable even on a busy weeknight. Whether you’re hosting friends or simply indulging your own sweet tooth, this tart brings warmth, flavor, and French-inspired charm to any table.
Ingredients You’ll Need
Gathering your lineup for this Apricot Almond Tart Recipe is both simple and satisfying. Every ingredient plays a starring role, from the buttery pastry that forms the base, to the tender apricots and the nutty richness of the almond layer. Here’s what you’ll need, plus a pro tip or two for each item to make sure every bite is a showstopper.
- Puff Pastry (1 sheet, thawed): Choose all-butter pastry for the flakiest results—a store-bought sheet saves time but still tastes homemade.
- Almond Flour (1/2 cup): Toast it gently for a deeper, richer flavor; this brings out the nuttiness in the tart’s core.
- Granulated Sugar (1/4 cup): Just enough sweetness to balance the almond and fruit, without being overpowering.
- Unsalted Butter (1/4 cup, softened): Let it sit at room temp for a few minutes so it creams easily with sugar and almond flour.
- Egg (1 large): This binds your almond filling, giving it a magical, custardy texture.
- Almond Extract (1/2 teaspoon): A small splash, but it infuses the whole tart with an irresistible aroma and extra nutty essence.
- Fresh Apricots (8–10, halved and pitted; or canned, drained): Choose ripe, firm fruit for best texture; canned work in a pinch for year-round appeal.
- Apricot Jam (2 tablespoons): This gets melted with water for a professional sheen over your baked fruit—tastes as good as it looks!
- Water (1 tablespoon): To help thin the jam for your finishing glaze.
- Sliced Almonds (for garnish): Sprinkle on top for crunch and a picture-perfect look.
- Powdered Sugar (optional, for dusting): A final frosty touch that makes every slice feel like a celebration.
How to Make Apricot Almond Tart Recipe
Step 1: Prep Your Oven and Puff Pastry
Start things off by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This keeps cleanup easy and helps your tart crisp up from the bottom. Then, roll out your thawed puff pastry into either a rectangle or a circle—just be sure it’ll fit your tart pan, or go free-form for a rustic look. If you’re feeling fancy, crimp the edges for a classic bakery finish!
Step 2: Make the Almond Cream Filling
In a mixing bowl, combine almond flour, granulated sugar, softened butter, a large egg, and that delightful almond extract. Cream everything together until the mixture is silky smooth and pale. This base layer turns wonderfully rich and slightly chewy once baked, playing perfectly against the tart apricot topping.
Step 3: Assemble the Tart
Spread your almond mixture evenly over the rolled-out pastry, being sure to leave a one-inch border all the way around. Arrange your apricot halves on top of the almond filling, cut side up for brightness and beauty. Don’t be afraid to overlap a little—more fruit means more flavor! Then, gently fold those pastry edges up and over, leaving most of the fruit exposed.
Step 4: Bake to Golden Perfection
Slide your assembled tart into the preheated oven and bake for 25-30 minutes. You’re looking for a deeply golden crust and apricots that have just begun to soften and caramelize. Your kitchen will smell heavenly—the irresistible scent of baking almonds and fruit is a sure sign you’re almost there.
Step 5: Add a Glossy Finish
While the tart is still warm, heat apricot jam with a splash of water in a small saucepan until it’s smooth and glossy. Brush this over the apricots and any exposed almond filling. This not only adds shine, but it also locks in moisture and enhances the tart’s sweet-tangy flavor.
Step 6: Garnish and Serve
Sprinkle sliced almonds generously over the top for a lovely crunch, then dust with powdered sugar if you’d like that elegant, French patisserie flair. The tart is fantastic served warm or at room temperature, making it incredibly versatile for any time of day.
How to Serve Apricot Almond Tart Recipe
Garnishes
For maximum wow-factor, I like to finish my Apricot Almond Tart Recipe with a generous tumble of toasted sliced almonds and a snowy whisper of powdered sugar. If you want to raise the bar even further, try a drizzle of honey or an extra dab of apricot jam just before serving. These touches add texture, shine, and a delightful play on flavors.
Side Dishes
This tart pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream—the cool, creamy contrast really highlights the fragrant almond base and juicy apricots. Fresh berries on the side make a colorful, tangy addition that keeps the dessert feeling light and seasonal.
Creative Ways to Present
If you’re serving guests, try baking the Apricot Almond Tart Recipe in individual tart pans for a personal touch. Or, plate each slice with a drizzle of berry coulis and a couple of edible flowers for a bistro-worthy presentation. You can also serve small squares as part of a dessert platter for teatime or brunch—tiny, irresistible bites that disappear in a flash!
Make Ahead and Storage
Storing Leftovers
Leftover Apricot Almond Tart Recipe will keep beautifully! Cover any remaining tart tightly with plastic wrap or transfer to an airtight container, and store in the refrigerator for up to 3 days. The almond filling stays moist, and the pastry holds its texture nicely.
Freezing
This tart is freezer-friendly for up to a month. Let it cool completely, then wrap well in plastic followed by foil. To prevent sogginess, thaw overnight in the refrigerator—this helps retain that lovely crisp pastry and keeps the fruit fresh.
Reheating
To reheat, place slices in a preheated 325°F (163°C) oven for about 10 minutes, or until warmed through. This refreshes the pastry and brings out the aroma of almond and apricot all over again. Avoid microwaving, which can soften the crust.
FAQs
Can I use dried apricots instead of fresh or canned?
You can! Just be sure to rehydrate dried apricots in warm water for about 15 minutes before using. While the tart flavor and juicy texture are best with fresh, rehydrated dried apricots offer a more intense sweetness and chewy bite.
Can this be made gluten-free?
Absolutely—simply choose a gluten-free puff pastry (available at some specialty grocers) and follow the rest of the Apricot Almond Tart Recipe as written. The almond filling is naturally gluten-free, making this an easy swap.
Could I substitute other fruits?
Yes! Peaches, nectarines, or plums are all delicious alternatives to apricots and work beautifully with the almond cream filling. Just adjust the fruit slicing and arrangement to fit your chosen variety.
Is there a way to make the tart ahead?
You can prepare the almond filling and keep it refrigerated up to 24 hours in advance. The tart itself is best freshly baked, but you can assemble it and keep it chilled on the pan for several hours before baking if you’re hosting.
How do I keep the pastry from getting soggy?
A hot oven is key! Be sure to preheat thoroughly, and don’t overload with extra fruit juice or filling. Brushing the base with a thin layer of apricot jam before spreading the almond mixture can also create a delicious “moisture barrier.”
Final Thoughts
It’s impossible not to fall in love with the Apricot Almond Tart Recipe—a dessert that bursts with flavor, looks stunning, and is even easier to make than you might guess. Give it a try the next time you’re craving something special, and let your kitchen fill with the warmth and magic that only homemade treats can bring.
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Apricot Almond Tart Recipe
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet apricots, nutty almond filling, and flaky puff pastry with this Apricot Almond Tart recipe. Perfect for any occasion, this French-inspired dessert is a true crowd-pleaser.
Ingredients
Puff Pastry:
1 sheet puff pastry, thawed;
Almond Filling:
1/2 cup almond flour, 1/4 cup granulated sugar, 1/4 cup unsalted butter, softened, 1 large egg, 1/2 teaspoon almond extract;
Apricot Topping:
8–10 fresh apricots, halved and pitted (or canned apricot halves, drained), 2 tablespoons apricot jam, 1 tablespoon water; sliced almonds for garnish; powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Pastry: Roll puff pastry into desired shape. Cream almond flour, sugar, butter, egg, and almond extract. Spread mixture on pastry.
- Add Apricots: Place apricot halves on top. Fold pastry edges over the fruit.
- Bake: Bake for 25–30 minutes until golden and apricots are tender.
- Glaze: Warm apricot jam with water, brush over apricots. Garnish with almonds and powdered sugar.
- Serve: Serve warm or at room temperature.
Notes
- Toast almond flour for a richer flavor.
- Substitute apricots with peaches, nectarines, or plums if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
