Apricot Tart with Almond Cream

Get ready to fall in love with this absolutely dreamy Apricot Tart with Almond Cream! Imagine sweet, sun-ripened apricots nestled in a velvety almond frangipane, all baked to golden perfection in a buttery, flaky tart crust. Each bite is a delightful balance of juicy fruit and nutty richness, wrapped in a crisp pastry shell.

This stunner is a must-try for anyone craving a showstopping dessert that's as delicious as it is beautiful. It's surprisingly easy to assemble, making it perfect for impressing guests at summer gatherings or indulging in a weekend baking project.

Inspired by classic French pâtisserie but totally doable at home, this tart is a personal favorite whenever apricots are at their peak. Serve it warm with a scoop of vanilla ice cream, and watch it disappear!

Why You'll Love This Recipe

• Juicy apricots and buttery almond cream create an irresistible flavor combo
• Perfect for entertaining—looks stunning and tastes even better
• Simple ingredients and approachable steps make it beginner-friendly
• Can be made ahead for stress-free desserts at gatherings

Key Ingredients for Apricot Tart with Almond Cream

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Apricots

Fresh apricots are the star of this tart, lending a sweet-tart, floral flavor and vibrant color. Choose ripe but firm apricots for the best texture—they hold their shape beautifully during baking. Halve and pit them, and if apricots aren't in season, you can substitute drained canned apricots or even ripe peaches or plums for a fun twist.

Almond Flour

Almond flour is the base for the lush frangipane (almond cream) filling. It brings a rich, nutty taste and moist, tender texture. Use finely ground almond flour for the smoothest results. If needed, you can finely grind blanched whole almonds in a food processor as a substitute.

Unsalted Butter

Butter gives both the crust and filling their rich, melt-in-your-mouth texture. For the best flavor, use high-quality unsalted butter, allowing you to control the saltiness. Be sure your butter is cold for the crust and softened for the almond cream.

All-Purpose Flour

All-purpose flour forms the structure of the tart shell. For a flakier, more tender crust, chill the dough before rolling it out. If you want a gluten-free version, swap in a 1-to-1 gluten-free baking blend.

Eggs

Eggs bind the almond cream filling and add richness and structure to both the crust and filling. Always use large, room-temperature eggs for even mixing. If needed for allergies, try using a flax egg in the frangipane, but the texture will be more rustic.

Instructions for Apricot Tart with Almond Cream

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Tart Crust

Start by whisking together the flour, powdered sugar, and salt in a large bowl. Add the cold, cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water, one tablespoon at a time, just until the dough comes together.

Gently knead the dough into a disk, wrap it in plastic, and chill for at least 30 minutes. This helps the crust stay tender and flaky.

Roll and Blind Bake the Tart Shell

On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it evenly into the pan and trim any excess. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.

Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.

Make the Almond Cream (Frangipane)

While the tart shell cools, beat the softened butter and sugar together in a bowl until light and fluffy. Add the egg, mixing well, then fold in the almond flour, vanilla, almond extract (if using), and salt. Mix just until smooth and creamy.

Assemble the Tart

Spread the almond cream evenly into the cooled tart shell. Arrange the apricot halves, cut side up, over the filling in a decorative pattern. Gently press them in so they’re nestled into the cream.

Bake the Tart

Return the tart to the oven and bake at 350°F (175°C) for 35 to 40 minutes, or until the almond cream is puffed and golden and the apricots are tender.

Glaze and Garnish

Warm the apricot jam in a small saucepan or microwave until runny. Brush it over the warm tart for a glossy finish. Sprinkle with sliced almonds for a lovely crunch.

Let cool slightly before serving—enjoy warm or at room temperature!

Recipe Variations

Gluten-Free Option

For a gluten-free tart, simply swap the all-purpose flour in the crust with your favorite 1-to-1 gluten-free flour blend. The rest of the recipe remains the same, ensuring everyone can enjoy a slice!

Try Different Fruits

No apricots? No problem! Substitute plums, peaches, nectarines, or even pears, depending on what’s in season. The almond cream pairs beautifully with almost any stone fruit.

Make It Vegan

Replace the butter with a vegan butter substitute, and use a flax egg (1 tbsp ground flax mixed with 2.5 tbsp water) for the egg in the almond cream. For the crust, skip the egg yolk and use an extra tablespoon of ice water as needed.

Add a Citrus Twist

Brighten the flavor by adding 1 teaspoon of finely grated lemon or orange zest to the almond cream. This zippy addition really wakes up the tart!

Mini Tarts for Parties

Divide the dough and filling among individual tartlet pans for adorable, single-serve desserts—perfect for parties or brunch.

Serving Suggestions

This Apricot Tart with Almond Cream is divine all on its own, but takes things to the next level with a scoop of vanilla ice cream or a dollop of softly whipped cream. Serve alongside a cup of hot tea or chilled dessert wine for a truly elegant treat. For a pretty finish, garnish with extra sliced almonds or a light dusting of powdered sugar.

Storage and Reheating

Store any leftover tart tightly covered in the refrigerator for up to 3 days. To reheat, warm slices in a 300°F (150°C) oven for 8-10 minutes until just heated through. While the tart is best enjoyed fresh, you can freeze the baked tart (well wrapped) for up to 1 month—thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions About Apricot Tart with Almond Cream (FAQ)

Q: Can I use canned or dried apricots instead of fresh?
A: Absolutely! If using canned, drain and pat dry before arranging on the tart. For dried apricots, soak them in hot water until plump.

Q: Can I make this tart in advance?
A: Yes, you can assemble and bake the tart up to a day ahead. Store covered in the fridge and bring it to room temperature or warm gently before serving.

Q: Can I substitute the almond flour?
A: You can use finely ground blanched almonds or try hazelnut flour for a different flavor, but almond flour will give the most classic taste and texture.

You’re going to love every luscious bite of this Apricot Tart with Almond Cream—it’s elegant, bursting with flavor, and sure to impress. Give it a try and let me know how it turns out in the comments below. Don’t forget to leave a rating and share your homemade tart with friends and family!