Apricot Tart with Almond Cream

This Apricot Tart with Almond Cream is one of my summer classics! Sweet, fruity, and just a little tangy, the tartness of the apricots pairs beautifully with the smooth sweetness of almond cream. Easy to make, this apricot and almond tart is perfect served warm with a scoop of ice cream, or chilled with a dollop of whipped cream.

My 5 Best Tips for a Perfect Apricot Tart

I’ve baked this apricot tart with almond cream dozens of times, and every single time it gets compliments! But since I made a few mistakes in the beginning, I’ve come up with a handful of tricks that guarantee success. Here are my secrets:

• Choose ripe but still firm apricots: This makes all the difference. Look for good seasonal apricots (June-August), fragrant, flavorful, and ripe, but still a little firm to the touch. They’ll hold their shape better when baked and give the tart incredible flavor.
• Adjust the sugar depending on the fruit: Always taste your apricots before using them. Keep in mind that baking brings out even more tartness. If they’re naturally sweet, stick to the recipe as is. If they’re already on the tart side, add an extra tablespoon of sugar to the almond cream.
• Blind-bake the crust so it doesn’t get soggy: Apricots release quite a bit of juice as they bake, so the tart holds up much better if you blind-bake the sweet pastry crust before adding the filling. This way, you’ll get a crisp, golden base that won’t go soft.
• Don’t worry if the almond cream looks skimpy at first: It puffs up in the oven and gently wraps around the apricots, creating a beautiful, custardy filling.
• Let the tart cool slightly before serving: Wait at least 15 minutes before slicing. This gives the apricot juices time to settle into the almond cream. In the summer, I sometimes chill it in the fridge and serve it cold. Or I’ll serve it still lukewarm with a scoop of vanilla ice cream for the perfect hot–cold contrast!

Choosing the Right Crust for Your Apricot Tart

For this apricot tart with almond cream, I like to use a homemade sweet shortcrust pastry (pâte brisée sucrée in French baking). It bakes up sturdy enough to hold the juicy filling while giving you a crisp, buttery base that contrasts beautifully with the soft apricots and almond cream.

Of course, if you’re short on time, you can absolutely use a store-bought pie crust . But honestly, a homemade crust makes all the difference in flavor and texture (you can find my detailed recipe for Sweet Shortcrust Pastry).

You can also make this tart with puff pastry for a lighter, flakier result. In that case, I recommend skipping the almond cream and making my Classic Apricot Tart version instead, just add a light sprinkle of almond flour (or finely ground almonds) at the base to soak up the juices.

Recipe card

Apricot tart with Almond Cream

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4.8 of 50 votes

Apricot tart is definitely one of my favorite fruit tarts! This French recipe for apricot tart with almond cream is a pure delight. 

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Resting time 1 hour hr

Course Dessert

Cuisine French

Servings 8

Calories 366 kcal

Print Recipe

Equipment

• 1 Tarte pan (32 cm / 12 inches)

Ingredients

  

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• ▢ 1 pound apricots (500 g)

For the dough

• ▢ 2 cups flour (250 g)
• ▢ 1/4 cup sugar (50 g)
• ▢ 1/2 cup butter soft (125 g)
• ▢ 1/4 cup water (60 ml)

For the almond cream

• ▢ 2 eggs
• ▢ 1/2 cup milk (125 ml)
• ▢ 1/2 cup almond flour or ground almonds (60 g)
• ▢ 1/3 cup brown sugar or 1/2 depending on apricot ripeness (60g – 100g)

Instructions

 

For the pie crust

• Preheat the oven to 185°C (350 °F). In a large mixing bowl mix flour, butter, sugar and water. Mix until it resembles coarse sand and continue until the dough comes together.
• Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour or place in the freezer for 10-15 minutes.
  
• Roll out the dough with a rolling pin on a lightly floured surface. From a circle, then place the dough on a tart pan buttered or covered with parchment paper. Add a sheet of parchment paper on top, pour pie weights and blind bake to crust for 10-15 minutes. Take out the oven and let cool on a wire rack.
  

For the tart

• Start by pitting the apricots. Cut them in half and then each half in three. Place the apricot wedges on top of the dough forming a circle.
  
• Whisk eggs, sugar, milk and almond flour in a separate bowl. Pour in the almond cream on top of the apricots.
  
• Bake the tart for another 30-35 minutes at 185°C (350 °F) until the tart filling becomes golden brown. Let the tart cool on a wire rack. I like to eat it lukewarm with a scoop of vanilla ice cream!
  

Video

Nutrition

Calories: 366kcal | Carbohydrates: 48g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 117mg | Potassium: 234mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1531IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

Delicious Variations on this Apricot Almond Tart

This apricot tart with almond cream is already wonderful as it is, but you can easily switch it up depending on your mood and the fruits you have in season.

• With other stone fruits: Try it with peaches, plums, or even mirabelle plums (a small, sweet yellow plum that’s common in Europe but harder to find in the US, substitute regular plums or apriums instead). All pair beautifully with almond cream.
• Rhubarb version: For a more tangy twist, replace the apricots with rhubarb (I share my rhubarb tart recipe here). The rhubarb–almond combination is a French classic that works every time.
• Frangipane style: For an even richer version, swap the milk or cream in the almond cream for butter, like in my graphic rhubarb tart recipe. This makes the filling closer to a traditional frangipane (an almond custard used in French pastry).
• Flavor boost: Sprinkle some sliced almonds on top before baking, or flavor the almond cream with vanilla extract or a splash of orange blossom water for a subtle floral note.

FAQ: Apricot Tart with Almond Cream