French Apricot & Almond Tart
Summer, baked into a tart
Apricot season never seems quite long enough.
One minute the markets are overflowing with little orange fruits, and the next minute summer has quietly moved on.
So while they’re here, I make the most of them.
This apricot and almond tart is sweet, slightly tangy and wonderfully simple — exactly the sort of dessert I like to put in the middle of the table after a long summer lunch.
French Apricot & Almond Tart
This apricot and almond tart is sweet, slightly tangy and wonderfully simple.
Ingredients
Method
Prepare the tart
- Preheat the oven to 180°C.
- Line a 24 cm tart tin with the pastry.
- Prick the bottom gently with a fork and refrigerate while preparing the filling.
Make the almond cream
- Beat the softened butter and sugar until creamy.
- Add the eggs one at a time.
- Stir in the ground almonds, flour and vanilla until combined.
Add the apricots
- Spread the almond mixture evenly over the pastry.
- Cut the apricots in half and remove the stones.
- Arrange the apricot halves over the almond filling, cut side facing upwards.
- Scatter sliced almonds over the top.
Bake
- Bake for approximately 35–40 minutes, until the almond filling is golden and the apricots are soft and slightly caramelised.
- Allow the tart to cool before removing it from the tin.
- Dust lightly with icing sugar if you like.
Notes
Don’t worry if your apricots are slightly tart.
That’s actually what makes this dessert so good. The acidity of the fruit balances the sweet almond filling beautifully.
How to serve it
I love this tart at room temperature, particularly with coffee.
For dessert, add a spoonful of crème fraîche or a little vanilla ice cream.
And if there happens to be one slice left the following morning…
I see absolutely no reason why tart cannot be breakfast.
