Apricot frangipane tart recipe

By Lizzie Kamenetzky

  1. Serves 6
  2. Ready in 25 minutes
  3. Rating

No special tart tin is needed for this easy fruit pud; ready in less than 30 minutes.

tried and tested
Apricot frangipane tart


  1. 375g pack ready-rolled puff pastry
  2. 175g marzipan
  3. 3 tbsp double cream
  4. 2 x 410g cans apricot halves in syrup or fruit juice
  5. Drizzling of honey
  6. Sprinkling of chopped pistachios


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry and place on a baking sheet. Trim off any scraggy edges and chill in the fridge.
  2. 2. Chop the marzipan and whizz with the double cream in a food processor to make a paste. Spread over the pastry, leaving a 2-3cm border all the way around.
  3. 3. Drain the apricot halves, pat dry, and arrange, cut-side up, on the marzipan. Drizzle with honey, to taste, and bake for 15-20 minutes, until the edges are risen and golden.
  4. 4. Transfer to a wooden board, dust with icing sugar and sprinkle with chopped pistachios before serving.

Chef's tip

Try making these in individual portions for friends; they will look impressive but are actually very simple. Just use smaller squares of pastry and follow the rest of the recipe.


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