"Apricot tart is one of my favorite desert. This apricot tart recipe with almond cream is a treat! The combination between the acidity of the apricot and the sweetness of the almond is perfect.
The only inconvenient of this tart? You have to wait for the apricot season to have ripe and sweet fruits. The apricot season runs from June to August. You have three months to taste this delicious tart!"
Apricot Tart with Frangipane
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- Recipe Card
Prep time: 35mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
For the Dough
- 2 cups (250 grams) flour
- 1/2 cup (60 grams) powdered sugar
- 1/3 cup (40 grams) almond flour
- 1 (8 ounce) stick butter, softened
- 1 egg
ingredients
For the tart
- 1 pound apricots, cut into 6 wedges
ingredients
For the Almond Cream
- 2 eggs
- 15 cl milk
- 1/3 cup (40 grams) almond powder
- 1/3 cup (40 grams) brown sugar
Method
For the Dough
Step 1
In a bowl, mix together the flour, sugar and almond powder.
Step 2
Add the softened butter. Mix until the dough has a sandy consistency.
Step 3
Add in the egg. Knead the dough and form a ball. Put the ball of dough in plastic wrap and place it in the refrigerator for one hour.
For the Tart
Step 1
Preheat the oven to 350°F.
Step 2
Roll out the dough with a rolling pin and form a circle of about 12 inches.
Step 3
Place the dough on a buttered pie tin. Bake the dough for 10 min.
Step 4
Place the apricots on the pie dough.
For the Almond Cream
Step 1
Whip the eggs with the sugar in a bowl. Then, add the almond powder and the milk.
Step 2
Pour the almond cream over the apricots.
Step 3
Bake the tart for 30 minutes until lightly golden brown. Remove from the oven and allow to cool completely before slicing through. Enjoy!