Apricot Tart

apricot tartI am so excited it is a 3-day weekend, and especially because my family is visiting us from southern California. Today we are packing a picnic and enjoying the beautiful day. It has really been feeling like summer in San Francisco, so this past week I made a fresh apricot tart with frangipane. If you haven’t made frangipane before, it has an incredibly delicious flavor. The base is made with ground almonds, and I added some almond extract for extra almond flavor. You can also coarsely grind a portion of the almonds for a great texture. I am loving all of this fresh summer produce around the Farmers’ Markets lately!

What are your plans for this weekend?

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apricot tart slice

Apricot Tart
Prep time
Cook time
Type: Dessert
Serves: 6-8
  • 5 tbsp butter, room temperature
  • 1⅓ cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 egg
  • 3-5 tbsp cold water
  • ⅓ cup granulated sugar
  • ⅔ cup almonds, finely ground
  • 4 tbsp butter, room temperature
  • 1 egg
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • 1 tbsp all-purpose flour
  • 1½ pounds fresh apricots, pitted and quartered
  • Confectioners' sugar for garnish
  1. Combine the butter, flour and sugar in a food processor (or by hand with a pastry blender) until crumbly.
  2. Add egg and pulse.
  3. Add water a tbsp at a time and pulse until you can gather the dough into a ball, but it should not be too mushy.
  4. Wrap in plastic wrap and place in the refrigerator for 45 minutes.
  5. In the meantime, prepare the apricots and set aside.
  6. Add butter, ground almonds and sugar in a stand mixer and cream together.
  7. Once smooth, add egg and vanilla.
  8. Continue beating and add the flour.
  9. Once chilled, roll out the flour and press into a greased tart pan.
  10. Preheat the oven to 400 degrees F.
  11. Pour the frangipane into the tart, using a spatula.
  12. Press the apricots into the frangipane, working in a circle from outside to inside.
  13. Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled.
  14. Cool for 10 minutes, then sprinkle with confectioners' sugar before serving.
Makes 1 9-inch tart



  1. Jennifer @ Peanut Butter and Peppers says:

    What a fun day planned and the tart looks amazing! I just got some nice apricots from my CSA box this week, wish they sent me more than 4 because this tart looks perfect! Today I went to the Farmers Market and they now have peaches! I am so excited! It really feels like summer is coming! Enjoy your long weekend!!

  2. Hotly Spiced says:

    This looks so good. I love fresh apricots but they’re only good from Farmer’s Markets. The ones in the supermarkets have zero flavour. And I love frangipani tarts too. I hope you had a great long weekend xx

  3. Grace @ Earthy Feast says:

    Hi! I saw your beautiful tart on foodgawker and thought, what I crazy coincidence, I made an apricot tart too this weekend! I love your blog! Here’s to food blogging, long weekends and Apricot Tarts!

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