Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Apricot and Almond Chocolate Tart – We Should Cocoa 11


4 Star, Dessert, Tart | 21st July 2011 | By

It was such fun having a week off, I made all sorts of things I wouldn’t normally have had time to do. When Chele announced apricots as this month’s We Should Cocoa challenge, I knew straight away what I wanted to make. CT loves almond tarts. It just seemed mean not to make him one when I had a bit of additional time – one that included chocolate and apricots of course! But then I came across apricot curd and had to make that just in case. Oh dilemma, so many things I could do with that and chocolate.

But in the end CT won out – I’ve never made him an almond tart before and it is his birthday this month. I made no attempt to find a recipe for this and made it up as I went along. I used my new found love, cardamom sugar (caster sugar infused with cardamom pods), for both the chocolate pastry and the almond filling. In a cunning move to double the apricot factor in this tart, I thought I’d get some Amaretto in there too, as this is made with apricot kernels. So, this is what I did:

CT was suitably impressed and I had to put the tart under lock and key. It had a lovely contrast of flavours with the chocolate pastry, almondy filling and sharp fruity bursts of apricots.

Apricot and Almond Chocolate Tart
Serves 6
A delicious fruity frangipane tart, perfect for summer evenings and dinner parties.
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Cook Time
30 min
Cook Time
30 min
For the pastry
  1. 100g salted butter
  2. 50g golden caster sugar (I used cardamom sugar)
  3. 140g flour (1/2 wholemeal spelt, half white)
  4. 40g cocoa powder
  5. 1 small egg
For the filling
  1. 100g unsalted butter
  2. 100g golden caster sugar (I used cardamom sugar)
  3. 2 medium eggs
  4. 100g ground almonds
  5. 25g white spelt
  6. 1/4 tsp cinnamon
  7. 2 tbsp Amaretto
  8. 4 large apricots
  9. Apricot jam
  10. Flaked almonds
  1. Rub butter into dry ingredients between fingertips until no large lumps remain.
  2. Mix in egg with a knife and bring the mixture together into a ball with your hands.
  3. Place in the fridge to cool, whilst getting on with the filling.
  1. Cream butter with the sugar until light and fluffy.
  2. Beat in the eggs.
  3. Sieve the almonds, flour and cinnamon. into the mix and stir gently until just combined.
  4. Stir in the Amaretto
  5. Roll out the pastry to line a 23cm greased loose bottom tart tin, then put back into the fridge for a few minutes.
  6. Stone the apricots and cut into quarters.
  7. Spoon the filling into the pastry case and push the apricots half way into the filling.
  8. Bake for 20 minutes at 180C on the top shelf.
  9. Brush some melted apricot jam over the tart (I used some marrow and ginger jam that hadn't set properly).
  10. Scatter with flaked almonds.
  11. Place back on the top shelf of the oven for 8 minutes, until all golden and set.
  12. Leave to cool before removing from the tart case.
Tin and Thyme


  1. Leave a Reply

    21st July 2011

    That looks lovely and sounds delicious! A little of the apricot curd under the frangipane might have made a good addition.

  2. Leave a Reply

    21st July 2011

    Looks beautiful! The dark pastry against the tart filling looks amazing!

  3. Leave a Reply

    Suman Singh
    21st July 2011

    What a delicious looking tart..nice and easy recipe..shld try this sometime..thanks!

  4. Leave a Reply

    22nd July 2011

    Happy Birthday, CT! Beautiful looking tart Choc – love the geometric layout of the fruit! šŸ™‚

  5. Leave a Reply

    Sally - My Custard Pie
    22nd July 2011

    This is one of my favourite combinations of flavours. I find it difficult not to wield the Amaretto bottle! I’m bookmarking this recipe now – lovely.

  6. Leave a Reply

    22nd July 2011

    How lovely. I am an apricot afficionado and also an Amaretto addict, yum yum yum!

  7. Leave a Reply

    23rd July 2011

    Simply Food – thank you.

    Ren – thank you. Love Amaretto too. First introduced to it by an Italian waiter who used to give us students a free one on the house after our bowl of pasta šŸ™‚

    Victoria – you’ve hit the nail on the head there šŸ˜‰

    Suelle – you’re a genius. Why didn’t I think of that?

    Susan – thank you.

    Hanna – thank you. I’m always keen on a bit of colour contrast.

    Suman – thank you. I try and stick to nice and simple if I can šŸ˜‰

    Angela – cardamom sugar is fabulous.

    Gloria – thank you.

    Anna – it certainly didn’t last as long as I’d intended!

    Kate – see above šŸ˜‰

    Celia – thank you. It’s not quite CTs birthday yet, but hey, it is his birthday month. Artistry is not my strongest point, so glad the tart pleases.

    Family Recipes – thank you.

    Sally – thank you. Amaretto is wonderful stuff.

    Janice – this has must have your name written all over it.

    Paula – thank you.

  8. Leave a Reply

    Johanna GGG
    23rd July 2011

    cardomom chocolate and apricots – be still my beating heart! I made cake pops this week with some white chocolate and thought if only I had added apricots these would be superb – next time I must and maybe a pinch of cardomom

  9. Leave a Reply

    23rd July 2011

    Oh man that does look good. If there is any left I’ll gladly take some off your hands ;0)

  10. Leave a Reply

    23rd July 2011

    Wow that looks stunning! Great colour and flavour contrasts, have never tried chocolate pastry. Yummy! By the way the apricot curd and white chocolate cupcakes in your previous post also look amazing.

  11. Leave a Reply

    24th July 2011

    It certainly looks beautiful, I bet CT was over the moon! I love the idea of doing a chocolate crust for the tart – chocolate, but more subtle!

  12. Leave a Reply

    24th July 2011

    Johanna – cardamom and chocolate works really well – with white, milk or dark.

    Chele – as if there would be any left with greedy gannets like CT and myself around šŸ˜‰

    Jo – thank you. Apart from the fact I have a chocolate blog – I really like contrast in colours and chocolate pastry can work really well in this respect.

    C – think I earned a few brownie points there and he hasn’t even had his birthday yet šŸ˜‰

  13. Leave a Reply

    28th July 2011


    I really, really want to eat this. Like really really.

  14. Leave a Reply

    29th July 2011

    Aveen – thank you. Go on, spoil yourself šŸ˜‰

    Baking Addict – he he, will have to do that more often šŸ˜‰

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