Apricot tart is one of my favorite desert. This apricot tart recipe with almond cream is a treat! The combination between the acidity of the apricot and the sweetness of the almond is perfect.

The only inconvenient of this tart? You have to wait for the apricot season to have ripe and sweet fruits. The apricot season runs from June to August. You have three months to taste this delicious tart!

For the homemade tart dough

For this recipe for apricot tart with almond cream, I have chosen an almond pastry type tart dough. When the apricots are ripe, they usually give off a lot of juice when baked. If you choose a puff pastry for example, it may become soggy and not hold well. The tart dough I have chosen remains firm and you should not have this risk.

So start by mixing in a bowl 250 g flour, 60 g icing sugar and 40 g almond powder. Then add the soft butter. Be careful, the butter must be really soft but above all not melted. I recommend you to take it out about an hour beforehand.

Then, mix the dough until it has a sandy consistency. Then add the egg. Knead the dough for a few minutes. It is not necessary to knead it for too long because it is not a dough that has to rise during baking. Finally, form a smooth ball and place in cling film in the refrigerator. It should rest for about an hour.

Note that you can prepare this almond dough in advance. It can be kept for a maximum of 48 hours in the refrigerator. You can also freeze it, just take it out well in advance so that it thaws at room temperature.

For the almond cream

For the almond cream, first whip 2 eggs with 40 g sugar in a separate bowl. Then add 40 g almond powder and 15 cl milk. You can replace the milk by liquid cream, but the milk is a little lighter and the almond cream remains just as creamy.

For the apricot tart

For this apricot tart with almond cream, I strongly advise you to choose seasonal fruit. The apricot season is between June and August, that’s when you will find ripe and sweet apricots.

So start by pitting the apricots. Cut them in half and then each half in three.

Preheat the oven to 175°C. Then roll out the dough with a rolling pin. Form a circle of about 30 cm. Then place the dough on a buttered pie dish or covered with baking paper.

The cooking of the dough is longer than the rest. It is therefore important to bake the dough blind for 10 minutes before continuing with the rest. You can place uncooked beans to prevent the dough from puffing up during baking.

Take the dough out of the oven and place the apricots on top of the dough. Then pour in the almond cream. You just have to finish baking and bake the tart for another 30 minutes.

If you liked this recipe, then these other tart recipes will certainly interest you too!

• Apple tart (tarte aux pommes)
• Rhubarb tart with almond cream

Don’t hesitate to leave me a comment if you have any questions!