Apricot Almond Frangipane Tart Recipe
Looking for a standout dessert for your next summer gathering? Check out the Apricot Almond Frangipane Tart Recipe! This classic French treat blends buttery shortcrust pastry, creamy almond filling, and fresh apricot slices for a delightful, impressive dessert that's sweet, tangy, and crunchy. Your guests will be wowed!
Ingredients
Pâte Sucrée
- 100 gr unsalted butter - soft, at room temperature
- 50 gr icing sugar - sifted
- 1 large egg - at room temperature
- 40 gr almond meal
- 200 gr plain / all-purpose flour
- 1 pinch fine table salt
Almond Cream Filling
- 150 gr unsalted butter - soft, at room temperature
- 100 gr caster sugar
- 3 large eggs - at room temperature
- 150 gr almond meal
- 1 teaspoon vanilla paste (optional)
Toppings
- 6 small ripe apricots - about 300 grams
- 20 gr slivered almonds
- 1 tablespoon apricot jam (optional) - to glaze
Instructions
Pâte Sucrée
- Start by combining soft Butter and Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer). Mix on medium speed for a couple of minutes until you achieve a completely smooth consistency.
- Combine the Egg and Almond Meal, ensuring thorough mixing while occasionally scraping the bowl. Then, gently incorporate the sifted flour and salt until a rough dough forms.
- Shape the mixture into a ball, then sandwich it between two large sheets of parchment paper. Roll it out into a sizable 4mm-thick disk. Finally, transfer it onto a flat tray and refrigerate for a minimum of 1 hour.
- Begin by peeling off the baking paper, then delicately move the pastry to a 24 cm (9.5-inch) tart tin with a removable bottom. Press the pastry firmly into the corner of the tin to form a perfect 90-degree angle (see note 2). Trim away any surplus with a small paring knife. Finally, return the tart to the fridge for a minimum of 1 hour, but ideally, overnight (or up to 24 hours).
- To get started, preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While it's heating up, dock the pastry by pricking the bottom with a fork. Pop the pastry into the freezer. Afterward, par-bake it for 15 to 20 minutes or until the bottom feels dry to the touch. Finally, let it cool completely on a wire rack.
Almond Cream Filling
- Cream together soft Butter and Sugar in a stand mixer with paddle attachment or a large bowl with a hand mixer for 2-3 minutes until it's soft, creamy, and increased in volume.
- Begin by incorporating pre-whisked Eggs (best done in a separate bowl) and, if desired, vanilla paste to achieve a smooth consistency (refer to note 3). Following that, blend in the Almond Meal to create a thick, coarse paste.
- Smoothly distribute the almond cream across the pre-baked tart pastry's base, as explained in note 4.
Toppings
- Start by washing the apricots, then cut them in half, removing the stones. Proceed to slice each apricot half into three pieces. Gently press these apricot slices into the almond cream, forming two rings of apricots. Finish by generously sprinkling slivered almonds.
- To achieve perfect results, bake at 160°C (325°F) for 40-50 minutes, or until the almond filling puffs up and turns a beautiful golden hue. Afterward, allow it to cool on a wire rack.
- To enhance flavor, you can warm apricot jam (see note 5) in a small bowl and then delicately brush it onto the cooked apricots and almond filling.
