Apricot Tart
Prep time: 1 hour 20 mins
Cook time: 40 mins
Total time: 2 hours
  • 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
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/apricot-tart/