Apricot and Almond Chocolate Tart

Homemade apricot frangipane tart in tin.

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5 from 3 votes

Apricot and Almond Chocolate Tart

A delicious fruity frangipane tart with a cocoa pastry crust. Perfect for entertaining and alfresco dining.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: British

Keyword: almonds, apricots, frangipane, pastry, summer, tarts

Servings: slices

Calories: 457kcal

Author: Choclette @ Tin and Thyme

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

Metric - US Customary

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 Amaretto
2 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

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition