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)
For the pastry
- 70g caster sugar
- 120g salted butter, softened
- 240g plain flour, plus extra for dusting
- 1 medium free-range egg, beaten
For the filling
- 110g salted butter, softened
- 110g caster sugar
- 1/2 vanilla pod, cut in half and seeds scraped out, or 1 tbsp vanilla bean paste
- Generous grating fresh nutmeg
- Finely grated zest 1/2 orange
- 110g ground almonds
- 20g whole salted almonds, roughly chopped
- 20g flaked almonds
- 1tbsp plain flour
- 1 large free-range egg, beaten
- 2tsp dark rum
- 5-6 apricots, halved or quartered
- 2tbsp apricot jam
- 2tsp apricot brandy
- Crème fraîche to serve
You’ll also need…
- 20cm loose-bottomed fluted tart tin; ceramic baking beans
- For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined. Sift over the flour and gently mix until incorporated. Stir in the egg, then lightly bring together with your hands. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour.
- Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape.
- When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick. Trim the edges a little to make an even circle about 3-4cm wider than your tin.
- Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Trim the edge slightly so about 5mm of the tin’s outside is showing. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes.
- Heat the oven to 190°C/170°C fan/gas 5. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Bake for 5 minutes more until sandy to the touch. Set aside to cool.
- Meanwhile, make the frangipane filling. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Add the ground, whole and flaked almonds and flour, then mix well. Beat in the egg and rum until smooth.
- Reduce the oven temperature to 170°C/150°C fan/gas 3½. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy.
- Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.
- Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again. Serve warm in slices, topped with crème fraîche.
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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