Apricot Tart with Almond Cream
Let Me Tell You About This Apricot Tart With Almond Cream
Alright, so picture this: it’s a sticky summer afternoon, and my kitchen is about as organized as a toddler’s art project. But I’m determined—stubborn, really—to whip up something that feels a little fancy but not like, restaurant-fancy. Enter: my apricot tart with almond cream. I used to think making tarts involved mysterious skills only granted to French grandmothers, but turns out, half of it is just about being patient and not panicking when the dough looks odd. The first time I made this, the almond cream squished out the sides and I muttered a few words that wouldn’t fly on TV, but you know what? It still tasted brilliant. Oh, and my friend Beth still talks about that ‘rustic’ (read: lopsided) tart from three years ago.
Why You’ll Love This One (Or At Least, Why I Do)
I make this whenever I want to trick people into thinking I’ve got my act together, especially in July when apricots are basically throwing themselves off the trees. My family goes bananas for it (which is funny, because it contains no bananas) because it’s not too sweet and the almond cream makes it taste like something you’d pay too much for at a café. Plus, if you find the store-bought crusts a pain (I do, they crack like nobody’s business), you can totally make your own. Oh, and this tart is a lifesaver for those moments when you want dessert but not the same old brownies again.
What You’ll Need (But Feel Free to Improvise!)
- 1 round tart crust (about 9 inches) – homemade is great, but honestly, the frozen ones from the supermarket work fine too. My grandmother swore by making her own, but who’s got time every day?
- 6-8 fresh apricots, halved and pitted – when they’re out of season, I’ve used drained canned apricots (not my first choice, but in a pinch, it’s totally okay). Or swap in peaches, I won’t tell.
- 100g (a heaping half cup) unsalted butter, softened
- 100g sugar (about half a cup, but a bit less if you like it tart)
- 2 eggs (large-ish, but I’ve used medium and survived)
- 100g ground almonds (almond meal) – sometimes I use a bit of ground hazelnut if I’m feeling fancy
- 1 tbsp flour (plain/all-purpose)
- 1 tsp vanilla extract – or almond extract if you’re an almond megafan (I sometimes go half and half)
- Pinch of salt
- Optional: a spoonful of apricot jam for glazing at the end (not essential, but it’s shiny and pretty)
How To Make This Tart (With a Few Wobbly Steps)
- Preheat your oven to 180°C (350°F) – or as close as your oven gets. My old oven used to run hot, so I often checked five minutes early.
- Roll out your tart crust and press it into your tart tin. If it cracks (mine always does), just smoosh it back together. Prick the base with a fork a few times, which I pretend is letting out the steam, but really, it just makes me feel chef-y.
- Make the almond cream: Beat the softened butter with the sugar until it’s light and a bit fluffy (I do this with a wooden spoon because my mixer is always hiding). Add eggs one at a time, mixing after each (it might look a bit weird and splitty at this stage – don’t freak out; it comes together). Fold in the ground almonds, flour, vanilla, and salt until you have a pale, thick-ish cream.
- Spread the almond cream evenly into the tart shell. This is the part where I always sneak a tiny taste—quality control, right?
- Arrange the apricots on top, cut-side up. Squish them in so they’re cozy. If you’ve got a few gaps, just fill them with extra cream or overlapping slices; no one will notice once it’s baked.
- Bake for 35–40 minutes, until the top is golden and the apricots are soft. If your oven is temperamental (like mine), turn it halfway through.
- Optional: Warm a spoonful of apricot jam and brush over the tart for a glossy finish. Sometimes I forget this step, and nobody minds, but it does look nice for guests.
- Let it cool a bit before slicing. Or just dive in, but be warned: molten almond cream is a burn hazard (ask me how I know).
Stuff I Wish I Knew The First Time
- Chilling the crust before baking makes it hold up better, but I forget half the time and it still works (just a bit more rustic).
- The almond cream will puff up a little, so don’t overfill the shell, or you’ll have a dramatic oven spill. Trust me.
- I once used salted butter by mistake. Actually, it added a nice depth! So don’t worry if that’s all you’ve got.
Things I’ve Tried (The Good, The Oops, and The Tasty)
- Swapped in plums and a dash of cinnamon instead of apricots – really good, especially in September.
- Used puff pastry in place of tart crust once; it puffed up oddly but tasted great for breakfast the next day.
- I tried a non-dairy version with margarine and oat cream; it was edible, but, uh, not my favorite.
Do You Really Need Fancy Equipment?
I usually use a tart tin with a removable bottom (makes serving easy!), but if you don’t have one, a pie dish or even a brownie pan will do. And rolling pins? A wine bottle works in a pinch. I won’t judge.
How Do You Store It? (Not That It Lasts Long)
Officially, you can keep leftovers in the fridge for up to 3 days, covered up. But honestly, in my house it never makes it past breakfast the next morning. I think this actually tastes better the next day, though my brother disagrees.
How I Like To Serve It (And What My Mom Swears By)
We usually eat slices plain with a mug of tea or coffee (English breakfast if you’re curious). For special occasions, I spoon over a dollop of crème fraîche or Greek yogurt. My mom likes it slightly warm with a scoop of vanilla ice cream—she says it’s “proper pudding material.” Up to you!
Lessons Learned (Usually The Hard Way)
- I once rushed the cooling step and tried slicing it hot. Regret! It just oozed everywhere. Patience is a virtue (or at least helpful here).
- Don’t skimp on the almond meal quality; the bargain stuff can taste a bit dusty.
- Actually, I find it works better if you lightly roast the almonds before grinding them, but that’s a faff I only do when I’m feeling extra.
FAQ (Because People Actually Ask Me These Things)
- Can I freeze the tart? You probably can, but it does get a bit soggy when thawed. Better to freeze the crust and make the cream fresh.
- What if I don’t have ground almonds? Blitz some blanched almonds in a food processor (or bash them with a rolling pin in a bag if you need to let off steam). Or, try hazelnuts for a twist.
- How do I stop the crust from getting soggy? Blind bake it for 10 minutes first. Or just embrace a softer base—some folks (me) actually prefer it.
- Do you peel the apricots? Nope, I never bother. The skins go soft, and honestly, it’s less work. If you must, though, pour boiling water over them and slip the skins off, but I can’t be fussed.
- Can I use almond extract instead of vanilla? Absolutely, if you love that marzipan vibe. Maybe dial it back a tiny bit though; almond extract is strong stuff!
- What’s a good resource for learning about tart crusts? I like this guide from King Arthur Baking (they make it look less scary), and for almond cream, check out Serious Eats’ frangipane recipe—they go deep into the science if you’re into that.
There you go. Apricot tart with almond cream: a little bit posh, a lot delicious, and definitely not as tricky as it looks. Just don’t forget to save yourself the first slice, because once word gets out, it’s gone in a flash. Oh, and if you spill flour everywhere like I do, at least your kitchen will smell amazing.
Ingredients
- 1 sheet of ready-made shortcrust pastry
- 6-8 ripe apricots, halved and pitted
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 2 large eggs
- 100 g ground almonds
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 tbsp apricot jam (optional, for glaze)
Instructions
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1Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a 9-inch tart pan. Trim the edges and prick the base with a fork.
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2In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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3Fold in the ground almonds and flour to create a smooth almond cream (frangipane).
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4Spread the almond cream evenly over the pastry base. Arrange the apricot halves, cut side up, on top of the cream.
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5Bake for 35-40 minutes, or until the tart is golden and the almond cream is set. Allow to cool slightly.
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6If desired, gently heat the apricot jam and brush over the tart for a glossy finish before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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