Apricots are redolent of deep summer and warm lazy days. When you’ve had your fill of the fresh ripe fruit eaten just as they are, it’s probably time to make this recipe for apricot frangipane tart. It’s a delicious fruity almond tart made with a cocoa pastry crust. Perfect for entertaining and alfresco dining.
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 apricot curd and chocolate.
Apricot Frangipane Tart
But in the end CT won out. I’ve never made him an almond tart before and after all, 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. So, that’s exactly what I did. Just in case you didn’t know, this delightful drink is made with apricot kernels, not almonds.
CT was suitably impressed and I had to put the tart under lock and key to ensure it wasn’t immediately demolished. It had a lovely contrast of flavours with the chocolate pastry, almondy filling and sharp fruity bursts of apricots.
Other Apricot Recipes You Might Like
- Apricot & cardamom curd via Tin and Thyme
- Apricot cobbler via Greedy Gourmet
- Deconstructed apricot whisky honey cheesecake via Tin and Thyme
- Goat’s cheese crostini with griddled apricots, basil & honey via Family, Friends, Food
- Poached peaches and apricots in a spiced lemon & thyme syrup via Tin and Thyme
- Tarte tatin apricot style with lemon caramel via A Baking Journey
- Vanilla apricot jam via Tin and Thyme
Show Me Your Apricot Frangipane Tart
Thanks for visiting Tin and Thyme. If you make this apricot frangipane tart, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
If you’d like more tart, pie and pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Apricot Frangipane Tart. PIN IT.
Apricot Frangipane Tart – The Recipe
Apricot and Almond Chocolate Tart
For the pastry
- 100 g salted butter
- 50 g golden caster sugar (I used cardamom sugar)
- 140 g flour – half wholemeal spelt half plain
- 40 g cocoa powder
- 1 small egg
For the filling
- 100 g unsalted butter
- 100 g golden caster sugar (I used cardamom sugar)
- 2 medium eggs
- 100 g ground almonds
- 25 g white spelt
- ¼ tsp cinnamon
- 2 tbsp Amaretto
- 4 large apricots (or 6-8 smaller ones)
- apricot jam
- 1 tbsp flaked almonds
- Rub butter into dry ingredients between fingertips until no large lumps remain.
- Mix in egg with a knife and bring the mixture together into a ball with your hands.
- Place in the fridge to rest, whilst getting on with the filling.
- Cream butter with the sugar until light and fluffy.
- Beat in the eggs.
- Sieve the almonds, flour and cinnamon. into the mix and stir gently until just combined.
- Stir in the Amaretto
- Roll out the pastry to line a 23cm greased loose bottom tart tin, then put back into the fridge for a few minutes.
- Stone the apricots and cut into quarters.
- Spoon the filling into the pastry case and push the apricots half way into the filling.
- Bake on the top shelf for 20 minutes in a preheated oven at 180℃ (350℉, Gas 4).
- Brush some melted apricot jam over the tart (I used some marrow and ginger jam that hadn’t set properly).
- Scatter with the flaked almonds.
- Place back on the top shelf of the oven for 8 minutes, until golden all over and set.
- Leave to cool before removing from the tart case.
I’m sharing this apricot almond tart with Easy Peasy Foodie for #CookBlogShare.