If you’re craving a show-stopping dessert that’s both luscious and easy to whip up, let me introduce you to the Apricot Almond Tart. This stunning treat features flaky puff pastry topped with a velvety almond filling and fresh apricots, then glazed and dusted for just the right touch of elegance. Whether you’re celebrating a special occasion or simply craving a slice of something luxurious, you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
This Apricot Almond Tart is all about simple ingredients coming together to create a beautiful harmony of flavors and textures. Each element is essential: the pastry for crunch, the almond filling for richness, and the apricots for a burst of color and fruity brightness.
- Puff pastry (1 sheet, thawed): The secret to that golden, flaky base that makes every bite irresistible.
- Almond flour (1/2 cup): Brings a tender crumb and nutty aroma to the creamy filling.
- Granulated sugar (1/4 cup): Sweetens the filling just enough to balance the tart apricots.
- Unsalted butter (1/4 cup, softened): Ensures the almond mixture is rich and melt-in-your-mouth smooth.
- Egg (1 large): Provides structure and that custardy texture in the almond layer.
- Almond extract (1/2 teaspoon): Intensifies the flavor, giving the tart a wonderful aromatic lift.
- Fresh apricots (6–8, halved and pitted): Juicy, bright, and slightly tangy—they’re the stars on top!
- Apricot jam (2 tablespoons): Creates a glossy finish and amps up the fruitiness.
- Sliced almonds (1 tablespoon): Adds extra crunch and an elegant look in every slice.
- Powdered sugar (1 tablespoon, for dusting): A gentle snowfall of sweetness to finish things off beautifully.
How to Make Apricot Almond Tart
Step 1: Prepare the Oven and Pastry
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this keeps clean-up easy and ensures your tart won’t stick. Gently roll out your thawed puff pastry onto the prepared sheet. If you want the perfect amount of puff, just roll it very slightly to even it out and make it easy to handle.
Step 2: Make the Almond Filling
In a medium bowl, get ready to blend flavors just like a French patissier! Mix together the almond flour, granulated sugar, softened butter, egg, and almond extract. Stir until the mixture is totally smooth and creamy; this is the base that gives your Apricot Almond Tart its signature richness.
Step 3: Assemble the Tart
Spread that dreamy almond filling evenly over the puff pastry, but remember to leave about a 1-inch border all around. This gives the edges room to puff up and form a beautiful crust. Arrange your apricot halves, cut side down, on top of the filling—be as creative or as neat as you wish! Slightly fold in those pastry edges to form a rustic border that keeps the goodness inside.
Step 4: Bake to Golden Perfection
Slide your tart into the preheated oven and let it bake for 30 to 35 minutes. Watch as the pastry rises and turns golden brown, the filling sets, and the apricots take on an irresistible gloss. The smell alone will have you counting down the minutes!
Step 5: Finish with Glaze and Toppings
While your tart is still warm, gently melt the apricot jam (you can do this in the microwave or a small saucepan). Brush it over the tart for that shiny, professional bakery finish. Sprinkle with sliced almonds for a lovely crunch and nutty touch, then let the tart cool slightly. Just before serving, dust on a light cloud of powdered sugar.
How to Serve Apricot Almond Tart
Garnishes
For a truly special presentation, garnish your Apricot Almond Tart with a handful of extra sliced almonds and a little extra powdered sugar. If you want to go over the top, a scoop of vanilla ice cream or a billowy dollop of softly whipped cream makes it absolutely decadent.
Side Dishes
This tart shines on its own but pairs beautifully with a bright, crisp fruit salad or even a fresh mint tea. If serving for brunch, try adding a bit of Greek yogurt and fresh berries on the side for a balance of creaminess and tartness.
Creative Ways to Present
Turn your Apricot Almond Tart into personal treats by making mini tarts with small rounds of puff pastry. You can also slice the tart into elegant thin strips to serve with your favorite coffee for a European-style dessert platter. Dress it up on a cake stand and finish with edible flowers for a celebratory touch.
Make Ahead and Storage
Storing Leftovers
Leftover Apricot Almond Tart will keep perfectly well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Just be sure to let it cool completely before storing, so the pastry stays as crisp as possible!
Freezing
If you need to make the tart ahead, simply cool it fully, wrap slices tightly in cling film and foil, and freeze for up to a month. Thaw overnight in the fridge before reheating or serving at room temperature. Keep in mind, while the flavor remains fabulous, the pastry may soften a little after freezing.
Reheating
To revive that just-baked magic, reheat slices of the tart in a 325°F (160°C) oven for about 10 minutes. This crisps up the pastry again and lightly warms the fruit and almond filling without overcooking it.
FAQs
Can I use canned apricots instead of fresh?
Absolutely! Just drain the canned apricots well before arranging them on your tart. The flavor won’t be quite as bright, but your Apricot Almond Tart will still be utterly delicious.
What if I don’t have almond flour?
If you’re in a pinch, you can pulse whole almonds or blanched almonds in a food processor until very fine. Just take care not to let them turn into almond butter.
Can I prepare the tart in advance?
Yes! You can assemble the tart a day ahead and keep it covered in the fridge. Bake it fresh just before serving for the best texture and aroma.
How do I keep the puff pastry crisp?
Make sure to bake the tart on a preheated baking sheet and avoid overloading it with too much filling or very juicy fruit. Letting the tart cool on a wire rack also helps prevent sogginess.
Is it possible to use other fruits?
Definitely. Try peaches, plums, or nectarines if apricots aren’t in season. The almond base pairs well with almost any stone fruit, keeping the spirit of the Apricot Almond Tart alive.
Final Thoughts
I hope you feel inspired to treat yourself and your loved ones to this Apricot Almond Tart. Whether you’re entertaining guests or simply elevating your own afternoon tea, every bite is a little celebration of fruity, nutty, buttery goodness—so don’t be surprised if it becomes a new tradition in your kitchen!
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Apricot Almond Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the delightful combination of juicy apricots and nutty almond filling in this scrumptious Apricot Almond Tart. A perfect dessert to impress your guests!
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
Topping:
- 6–8 fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon sliced almonds
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Pastry: Roll out the puff pastry and place it on the baking sheet.
- Make Almond Filling: Mix almond flour, sugar, butter, egg, and almond extract. Spread over pastry.
- Add Apricots: Arrange apricot halves on top, fold edges, and bake for 30–35 minutes.
- Glaze and Serve: Warm apricot jam, brush over tart, sprinkle with almonds, dust with powdered sugar, and serve.
Notes
- For a richer flavor, add a tablespoon of honey to the almond filling.
- If fresh apricots are not available, drained canned apricots can be used.
- Best served warm with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
