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Apricot and Almond Chocolate Tart – We Should Cocoa 11

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.

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Apricot and Almond Chocolate Tart
Cook Time
30 mins
A delicious fruity frangipane tart, perfect for summer evenings and dinner parties.
Servings: 6
Author: Choclette
For the pastry
  • 100 g salted butter
  • 50 g golden caster sugar (I used cardamom sugar)
  • 140 g flour (1/2 wholemeal spelt, half white)
  • 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
  • 1/4 tsp cinnamon
  • 2 tbsp Amaretto
  • 4 large apricots
  • Apricot jam
  • 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.



    21st July 2011 at 6:50 am

    This looks amazingly delicious.

  2. Victoria

    21st July 2011 at 7:56 am


  3. Fabulicious Food

    21st July 2011 at 7:05 am

    Ooh I love Amaretto, what a delicious-looking tart, love it.

  4. Suelle

    21st July 2011 at 8:21 am

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

  5. Susan's blog

    21st July 2011 at 9:26 am

    VERY VERY nice!

  6. Hanna

    21st July 2011 at 9:33 am

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

  7. Suman Singh

    21st July 2011 at 11:15 am

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

  8. Angela

    21st July 2011 at 12:44 pm

    Cardamom sugar? Sounds very decadent.

  9. Gloria

    21st July 2011 at 1:50 pm

    look absolutely yumm!!!! gloria

  10. At Anna's kitchen table

    21st July 2011 at 2:40 pm

    That looks so good!

  11. Kate@katescakesandbakes

    21st July 2011 at 6:20 pm

    What an absolute treat- I’m sure it vanished within seconds of being unlocked!

  12. celia

    22nd July 2011 at 1:17 am

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

  13. Sally - My Custard Pie

    22nd July 2011 at 7:24 am

    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.

  14. Janice

    22nd July 2011 at 6:37 pm

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

  15. Paula...SweeetHarts Cakes and Bakes

    22nd July 2011 at 8:39 pm

    That looks really,really good!

  16. Choclette

    23rd July 2011 at 11:14 am

    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.

  17. Johanna GGG

    23rd July 2011 at 2:14 pm

    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

  18. Chele

    23rd July 2011 at 7:20 pm

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

  19. Jo

    23rd July 2011 at 8:24 pm

    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.

  20. C

    24th July 2011 at 4:38 pm

    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!

  21. Choclette

    24th July 2011 at 8:09 pm

    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 😉

  22. Dom at Belleau Kitchen

    27th July 2011 at 6:00 pm

    AMAZING!, truly amazing, this is exactly what I love, I bet it’s incredible… and that crust! boy oh boy…

  23. Choclette

    27th July 2011 at 8:38 pm

    Dom – thanks. I might let you come to tea one day 😉

  24. Aveen

    28th July 2011 at 1:06 pm


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

  25. Baking Addict

    28th July 2011 at 9:58 pm

    It looks really delicious. No wonder you had to keep it under lock and key!

  26. Choclette

    29th July 2011 at 6:21 pm

    Aveen – thank you. Go on, spoil yourself 😉

    Baking Addict – he he, will have to do that more often 😉


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