Description
A gorgeous summer apricot tart with a buttery pastry base, layered with almond‑infused custard or frangipane, and topped with fresh apricots glazed to a gleaming finish.
Ingredients
- For pastry:
- 1 ⅓ cups all‑purpose flour
- 5 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ cup toasted sliced almonds
- 10 tablespoons unsalted butter, melted
- For filling:
- ½ cup heavy cream
- 2 tablespoons light brown sugar
- 1 tablespoon all‑purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon almond flour
- zest of ½ lemon
- Fresh apricots (about 12, halved)
- Apricot jam or preserves (for glazing)
Instructions
- Preheat oven to 350 °F (175 °C). Press almond‑enhanced dough into a 9‑inch tart pan, prick bottom, and bake for about 25 minutes, until golden. (Crust method inspired by Bakes by Brown Sugar.)
- While crust bakes, whisk together crème filling: heavy cream, brown sugar, flour, egg, vanilla, almond flour, and lemon zest. Gently pour into prebaked crust.
- Arrange halved apricots (cut side up) evenly on top of the filling.
- Bake until custard is set and apricots are tender, approximately 30–35 minutes.
- Let tart cool briefly, then brush warmed apricot jam over fruit to glaze. (Nappage glazing technique.)
Notes
- This version uses both almond flour and sliced almonds for a rich, nutty crust and filling—common in apricot frangipane or custard‑style tarts
- Alternate versions include a classic almond frangipane filling with sweet pastry and apricots atop
- For convenience, you can substitute a store‑bought crust and use jam and oats for simplicity.
- Using apricot jam glaze (nappage) gives fruit a glossy, protective finish—common in tarts.
- Prep Time: 25 min
- Cook Time: 55–60 min (crust + filling)
- Category: Tart / Pastry
- Method: Blind‑bake crust, fill, bake, glaze
- Cuisine: French‑inspired / European
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: ≈282 kcal
- Sugar: ≈15.5 g
- Sodium: ≈81 mg
- Fat: ≈16 g
- Saturated Fat: ≈3.8 g
- Unsaturated Fat: ≈11.7 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈31.4 g
- Fiber: ≈2.6 g
- Protein: ≈4.7 g
- Cholesterol: ≈3 mg
