Apricot and almond tart
- August 2019
- Serves 6
- Hands-on time 30 min, oven time 65-70 min, plus 1 ½ hours chilling
“This is a great recipe for high summer, when apricots are at their ripe, flavourful best. It’s fairly simple to make, and I really like the sharpness of the apricots art against the buttery frangipane. It’s perfect with a dollop of crème fraîche on top.” – David Gingell
Not quite what you’re looking for? Check out this Italian cherry and almond tart.
- 39.1g (16.4g saturated)
- 49.4g (31.6g sugars)
Wrap in cling film and freeze up to 2 months.
The finished tart will keep for up to 2 days in a cool place in an airtight container; the recipe makes enough pastry dough for 2 tarts.
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