By Alice Hart
- Total Time
- 2 hours 10 minutes
- Rating
- 4(71)
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch tart (8 servings)
- 9tablespoons unsalted butter, chilled and cubed
- 2¼cups flour, plus more as needed
- ¼teaspoon salt
- ½cup confectioners’ sugar
- 1large egg yolk
- 7ounces whole blanched almonds, a bit more than a cup
- 1cup light brown sugar, plus more for sprinkling
- 14tablespoons unsalted butter, at room temperature
- 1vanilla pod, split lengthwise and scraped, pulp reserved and pod discarded
- 1tablespoon flour
- 2large eggs, lightly beaten
- 6medium or 8 small ripe but firm apricots, halved and pitted
- Crème fraîche or whipped cream, for serving
For the Pastry
For the Frangipane
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
715 calories; 49 grams fat; 23 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 12 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Pastry
Step
1
To make the pastry: in the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners’ sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
Step
2
To make the frangipane: In a food processor, grind the almonds to a fine powder. Transfer to a bowl. In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp. Process until light and fluffy, then with motor running add the flour and the eggs. Add the ground almonds and pulse to mix evenly. Set aside at room temperature or refrigerate for up to 24 hours. Bring to room temperature and stir before using.
Step
3
To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about ¼-inch thick. Press into a 9-inch tart pan with a removable base and trim the edge. Chill at least 1 hour.
Step
4
Heat oven to 325 degrees with a large baking sheet on the middle rack. Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up. Sprinkle each half with about ½ teaspoon brown sugar. Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes. If the top appears to be browning too fast, cover loosely with foil.
Step
5
Trim any baked overflow to loosen the edge of the tart. Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack. When completely cool, serve with crème fraîche or whipped cream.
Ratings
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Cooking Notes
From the comments
recipe for the dough is terrible; use your own recipe.
Jorge Nunez
The pastry dough worked fine for me. But I didn’t roll it, I just pressed into the pan and it was fine. Crumbly, shortbread like pastry doughs are easier to just press into the pan. You can also add more liquid if you must roll it. But pressing the crust is so much easier.
Betsy
So you made a different dessert.
Bay Area Sandra
Without alterations this turned out beautifully. We have a large apricot tree, so I've tried other apricot tarts without such success. The crust was easy and delicious. I did not roll out, just pressed into the springform pan, placed into refrigerator while preparing apricots and filling. It was a huge success at a 4th of July BBQ attended by foodies and one local chef.
Tania Hanson-De Young
I did as suggested and simply dumped the dough into the tart pan (mine was 10”), and moulded it to the pan. Loved the shortbread type crust, I’ll use it for other recipes. The filling was not a hit, it tasted more like maple syrup. Next time I’ll use a white sugar, almond, egg recipe I have with this crust. I used 8 large apricots. Next time I’ll double it and cover the entire tart in apricot.
Scott Rose
I like this recipe a lot. First couple times I substituted hazelnuts for the almonds because that's what I had on hand, and some eaters here prefer the hazelnut version. For my pan, there is more frangipane than fits - I'd reduce by 20% next time. There are many things worse in life than leftover frangipane. I use the pastry per the recipe and it works fine for me.
Bay Area Sandra
Without alterations this turned out beautifully. We have a large apricot tree, so I've tried other apricot tarts without such success. The crust was easy and delicious. I did not roll out, just pressed into the springform pan, placed into refrigerator while preparing apricots and filling. It was a huge success at a 4th of July BBQ attended by foodies and one local chef.
Lisa
The dough worked fine for me. I just added an extra Tbs. of water when mixing.
Jorge Nunez
The pastry dough worked fine for me. But I didn’t roll it, I just pressed into the pan and it was fine. Crumbly, shortbread like pastry doughs are easier to just press into the pan. You can also add more liquid if you must roll it. But pressing the crust is so much easier.
andrea
Made a basic pastry dough based on prior notes and used pears instead of apricots. Also used dark brown sugar and a little less than what was called for, cane out great!
Betsy
So you made a different dessert.
Peggy
I agree wih the comment... ended up jamming the crumbly dough into plastc wrap and, after chilling , into a springform pan...
Peggy
agreed....dough does not "work" as expected!
From the comments
recipe for the dough is terrible; use your own recipe.
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