Apricot Frangipane Tart with a Chocolate Crust
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 Fresh Apricot Recipes You Might Like
- Apricot & cardamom curd
- Deconstructed apricot whisky honey cheesecake
- Poached peaches and apricots in a spiced lemon & thyme syrup
- Vanilla apricot jam
Show Me Your Apricot Frangipane Tart
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Choclette x
Apricot Frangipane Tart. PIN IT.
Apricot and Almond Chocolate Tart
Ingredients
For the pastry
- 100 g salted butter fridge cold
- 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 softened
- 100 g golden caster sugar (I used cardamom sugar)
- 2 medium eggs
- 100 g ground almonds
- 25 g white spelt flour
- ¼ tsp ground cinnamon
- 2 tbsp Amaretto liqueur
- 4 large apricots (or 6-8 smaller ones)
- apricot jam
- 1 tbsp flaked almonds
Instructions
Pastry
- Rub butter into dry ingredients between fingertips until no large lumps remain.100 g salted butter, 50 g golden caster sugar, 140 g flour, 40 g cocoa powder
- Mix in egg with a flat-bladed knife and bring the mixture together into a ball with your hands.1 small egg
- Cover and place in the fridge to rest, whilst getting on with the filling.
Filling
- Cream butter with the sugar until light and fluffy.100 g unsalted butter, 100 g golden caster sugar
- Beat in the eggs, one by one.2 medium eggs
- Sieve the almonds, flour and cinnamon into the mix and stir gently until just combined.100 g ground almonds, 25 g white spelt flour, ¼ tsp ground cinnamon
- Stir in the Amaretto2 tbsp Amaretto liqueur
- 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.4 large apricots
- 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℃ (160℃ fan, 350℉, Gas 4).
- Brush some melted apricot jam over the tart (I used some marrow and ginger jam that hadn’t set properly).apricot jam
- Scatter with the flaked almonds.1 tbsp 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.
Notes
Nutrition Estimate
Sharing
I’m sharing this apricot almond tart with Easy Peasy Foodie for #CookBlogShare.
Oh yum! I love anything with apricots OR almonds, and this combines the two. Fab!
Apricots and almonds go so well together, so it’s a sort of triple whammy somehow.
Love Frangipane! This is my favourite kind of tart. Like the idea of the cocoa pastry with apricots.
Yes, it’s my favourite too. We used to have a cafe back in Liskeard that made really good ones. Never with chocolate though 😀
Aveen – thank you. Go on, spoil yourself 😉
Baking Addict – he he, will have to do that more often 😉
It looks really delicious. No wonder you had to keep it under lock and key!
WOW!
I really, really want to eat this. Like really really.
Dom – thanks. I might let you come to tea one day 😉
AMAZING!, truly amazing, this is exactly what I love, I bet it’s incredible… and that crust! boy oh boy…
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 😉
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 😉
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!
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.
Oh man that does look good. If there is any left I’ll gladly take some off your hands ;0)
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
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 🙂
Victoria – you’ve hit the nail on the head there 😉
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 😉
Angela – cardamom sugar is fabulous.
Gloria – thank you.
Anna – it certainly didn’t last as long as I’d intended!
Kate – see above 😉
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.
How lovely. I am an apricot afficionado and also an Amaretto addict, yum yum yum!
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.
Happy Birthday, CT! Beautiful looking tart Choc – love the geometric layout of the fruit! 🙂
What an absolute treat- I’m sure it vanished within seconds of being unlocked!
That looks so good!
look absolutely yumm!!!! gloria
Cardamom sugar? Sounds very decadent.
What a delicious looking tart..nice and easy recipe..shld try this sometime..thanks!
Looks beautiful! The dark pastry against the tart filling looks amazing!
VERY VERY nice!
That looks lovely and sounds delicious! A little of the apricot curd under the frangipane might have made a good addition.
Ooh I love Amaretto, what a delicious-looking tart, love it.
yummmmmmmmm