Apricot and almond tart

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeIt’s a ritual for me, that each summer, when the apricots are everywhere in the markets and it starts to get warm, I make this tart. There is something delicious about it; almonds and apricots are made for each other.

  • Yield: 10 Servings (28 cm tart)
  • Preparation Time: 1 Hour


  • 500 g sweet pastry
  • 800 g ripe apricots, halved
  • 630 almond cream
For the apricot jam (optional)
  • 250 g ripe apricots
  • 80 g caster sugar
How to Make It
  1. Make the sweet pastry following the method, and rest in the fridge for 1 hour.
  2. For the apricot jam if using, dice the apricots and put them in a pan with the caster sugar. Cook slowly over a low heat for 10 minutes, stirring regularly.
  3. Line the tart tin with the pastry and put it in the fridge for 30 minutes.
  4. Blind bake the pastry base.
  5. Make the almond cream following the method.
  6. When the pastry base has cooled, spread over the jam, if using, and cover with the almond cream.
  7. Arrange the apricot halves on the top of the tart and bake until evenly golden brown. Cool at room temperature in the tin.

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