Apricot Tart with Almond Frangipane Filling

This apricot tart features a buttery shortcrust filled with almond cream and topped with apricots — a luscious dessert perfect for special occasions. Enjoy a light slice with coffee or serve it as an indulgent holiday centerpiece.

This Almond Apricot Tart recipe was developed by JuliaRecipes and created using E.D.SMITH Triple fruits® Apricot Peach Passion Fruit jam.

The days are getting colder and the holidays are approaching, so I turn to comforting, sweet recipes. I love making tarts — during the holiday season they’re essential. My inspiration comes from Tarte Bourdaloue, a classic French tart of shortcrust pastry filled with almond cream and usually topped with poached pears. For this version I’ve given it a festive twist: a touch of cinnamon, orange zest and E.D.SMITH apricot jam in the almond cream, and jarred apricot halves instead of pears.

How to make apricot tart with almond filling

I use a pâte brisée-style shortcrust that includes milk and an egg yolk, which creates a crisp but tender, melt-in-your-mouth texture. Making pastry at home is straightforward if you work quickly and keep the ingredients at the proper temperature — butter and eggs should be at room temperature for this recipe. Give the dough time to rest and chill; that’s key to a flaky result.

Once the dough is chilling, prepare the almond cream. It’s delicate, creamy and lightly spiced in this version: almond flour, butter, eggs, a little flour, vanilla and almond extracts, plus a teaspoon of apricot jam, a pinch of cinnamon and a teaspoon of orange zest for holiday warmth.

Ingredients for apricot tart

For pâte brisée (shortcrust pastry)

• All-purpose flour
• Unsalted butter
• Salt
• Egg yolk
• Sugar
• Whole milk

For almond filling & topping

• Unsalted butter
• Fine sugar
• Eggs
• Almond flour or finely ground almonds
• All-purpose flour
• Vanilla extract
• Almond extract
• Cinnamon
• E.D.SMITH Triple fruits® Apricot Peach Passion Fruit
• Halved apricots

This pâte brisée variation uses milk and an egg yolk instead of water, giving the dough a crisp, tender finish. Work quickly — the mixing stage should not exceed about 10 minutes total, or the pastry can become tough.

Important note: Butter and eggs should be at room temperature.

Gather all ingredients in advance

Prepare all ingredients before you start. Using a food processor speeds the process: combine the butter, salt, egg yolk, sugar and milk and process until smooth before adding the flour.

How to make pâte brisée

1. In a food processor fitted with metal blades, add the butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
2. Sift the flour, add it to the processor and pulse until the mixture just begins to come together and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.

While the dough rests, make the almond cream. I like to add a teaspoon of apricot jam, a pinch of cinnamon and a teaspoon of orange zest for a festive aroma and flavor.

How to make almond filling for apricot tart

1. Combine almond flour (or finely ground almonds), eggs, butter, sugar, flour, vanilla and almond extracts, plus the apricot jam, cinnamon and orange zest in the food processor.
2. Process on medium then high speed until the mixture is creamy and well combined, about 2–3 minutes.

Assemble the apricot tart

1. Remove the pâte brisée from the refrigerator and let it rest at room temperature for 30 minutes. Butter the edges of an 11″ tart pan and line the bottom with parchment paper. On a lightly floured surface, roll the dough to 1/8–1/4 in (3–5 mm) thickness.

2. Fit the dough into the tart pan, pressing it into the base and up the sides. Trim the excess, prick the base with a fork and refrigerate for 30 minutes.

3. Preheat the oven to 375°F (180°C). Spread the almond cream evenly in the chilled shell and arrange the apricot pieces, cut into thirds, on top. Bake for about 30 minutes, or until the almond cream puffs slightly and turns light golden.

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4. Allow the tart to cool to lukewarm, then remove it from the pan and transfer to a wire rack. Using a tart pan with a removable ring makes this much easier; if you don’t have one, cool completely and use two racks to help invert and remove the base safely.

5. Warm a small amount of E.D.SMITH Triple fruits® Apricot Peach Passion Fruit jam for about 20 seconds and brush it over the fruit and almond cream to create a glossy finish. Let the glaze set before slicing and serving.

The pâte brisée will melt in your mouth and the almond cream with apricots is a delightful combination. This tart is elegant enough for the holidays and comforting enough for everyday treats.

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