Apricot Frangipane Tart (2024)

by Audrey June 28, 2020

June 28, 2020

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This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery.

The Pâte Sablée

This recipe begins with the making of aPâte Sablée (“sandy” shortcrust pastry). I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste and quality.

If you are in a crunch for time or simply don’t feel like doing it, using a store-bought short crust works too. The crust doesn’t need any blind baking before being filled with Frangipane.

The Frangipane

Next, you prepare the almond Frangipane: a not-too-sweet filling traditionally made from ground almonds and used extensively in French baking to fill pies, such as the Classic Bourdaloue Tart (a recipe you can find in my cookbook).or the traditional Galette des Rois. Frangipane requires basic pantry ingredients (butter, sugar, flour, eggs) along with a good quality almond flour.

When baking, the soft Frangipane filling will puff up, firm up and envelop the apricot quarters – making the tart look effortlessly clean and elegant.

Cooking notes:

Making your ownPâte sablée(“sandy” shortcrust pastry) will make a big difference. But using a store-bought piecrust works too.
Almond meal(or Almond flour, or Ground Almond) is a highly perishable good. Make sure you get it fresh, store it well (in an airtight container) and use it as soon as possible. You can either buy it in store (either a package – such asBobs Red Mill Almond Flour-, or buy it or inbulk) or you can make your own in a food blender. Blanched or un-blanched both work for this recipe.
Choose ripe apricots: they shouldn’t be too firm to the touch, although not mushy nor blemished. When slicing them in half, the stones should remove easily. If they are difficult to remove – the apricots aren’t ripe enough.
If really necessary (when apricots are out of season), you can use canned apricots. Make sure you drain them very well and pat them dry with paper towel so they don’t release too much juice/moisture while baking.
Other ripestone fruitswill substitute great: peaches, plums or even cherries.

I hope you’ll love this Apricot Frangipane Tart recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.

Apricot Frangipane Tart

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 52 voted )

Ingredients

For thePâte sablée:
1 ¼ cup (155g) all purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Frangipane filling:
½ cup (125g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
1 ¼ cups ground almond (120g)
3 tablespoons (45g) unbleached all-purpose flour

For Garnish:
8-10 ripe apricots, stoned and quartered
2 tablespoons (30g) honey, maple syrup or apricot jam.

Instructions

Make sure you read the cooking notes before you start.

Step 1 –Prepare the Pâte sablée –In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 2 - Prepare the Frangipane -In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy. Add the eggs, one by one, beating well after each addition. Whisk in the vanilla and almond extract. Finally, whisk in the ground almond and the flour. Mix until just incorporated.

Pre-heat your oven to 350F(180C) with a rack in the middle. Butter and flour a 9-inch springform tart pan.

Step 3 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

To assemble - Spoon the Frangipane filling into the crust and smooth the top all over with an offset spatula or the back of your spoon.

In a bowl, toss the apricots quarters in honey (or maple syrup, or apricot jam). Poke the apricots into the frangipane, spacing them evenly, creating a circular pattern. Don’t push the apricots too deep into the frangipane, they will sink in as it bakes.

Bake the tart for 40 to 45 minutes, until the frangipane gets lightly firm and golden. The apricots should be tender and a knife poked in the frangipane should come out clean.

Leave the tart to cool in the tin for 10 mins, then transfer to a cooling rack.

Serve still warm or at room temperature. For serving, dust with some icing sugar or accompany with some vanilla ice-cream on top.

Did You Make This Recipe?

Leave a comment below, rate the recipe and/or share a photo on Instagram and tag @pardonyourfrench

If you try thisApricot Frangipane Tart recipe let me know! Leave a comment or share a photo using#pardonyourfrenchon Instagram.Bon Appétit!

This recipe was first posted on Jul 18, 2017, and updated on June 28, 2020.

This post may contain affiliate links. Please see myfor more details.

almondapricotclassic frenchsummertart

53 comments

Tanya June 12, 2019 - 2:11 am

Hi!
Are ground almonds the same as almond flour?

Pardon your French June 12, 2019 - 12:28 pm

Yes, it is the same. I hope you enjoy this recipe!

Sam August 22, 2019 - 1:56 pm

Hi! Would the crust bake on the bottom? Just wondering because I’ve seen many tart recipes where they bake first the shell.. I’m bringing this for dinner and just want to make sure it comes out perfect! Thank you

Audrey August 22, 2019 - 2:09 pm

Good question – No you do not need to pre-bake the crust before. Fill it (un-baked) with the frangipane and apricots, and bake everything together. I hope you enjoy it!

Pat Catley December 3, 2019 - 6:56 am

Can this dish be served cold? I’d like to be able to take it to a host and not have to re-heat it. Also, what is all purpose flour. I only know plain flour and self-raising flour.

Audrey December 3, 2019 - 4:42 pm

Hi Pat! Yes this tart can be served cold, it’s delicious. Plain flour is also known as all purpose flour 🙂

Jacinta January 19, 2020 - 9:16 am

Just wondering if it’s possible to freeze this beautiful tart.

Audrey January 26, 2020 - 12:51 pm

Thank you! I never attempted to freeze and re-heat this tart before, but I have no objection to it! I suspect this will give the apricots a slightly softer/jammier consistency. Make sure you bake the tart and cool it completely before freezing it. This article is a good read for more details : https://www.seriouseats.com/2017/07/how-to-freeze-a-pie-in-advance.html

DC February 8, 2020 - 2:43 am

Hello, Don’t want to wait for apricot season to make this tart. Could I use canned apricots until fresh are in season? If so, would you change anything about the recipe?

Audrey February 14, 2020 - 1:49 pm

Hi! Yes you can use canned apricots – make sure you drain them very well and pat them dry with paper towel so they don’t release too much juice/moisture while baking. Overall, you can use the same recipe and the result will be very close, the apricots will end up being more “jammy” after baking.

Petra Nelson May 16, 2020 - 3:09 pm

This was DELICIOUS! Just made last night and figuring out how best to save so I have the recipe forever! Also, just pushed the crust in with Saran Wrap & bottom of a glass and chilled for 45 min & no noticeable difference. Thank you!

Audrey May 17, 2020 - 11:00 am

Amazing, thank you Petra!

Jennifer Kerr June 23, 2020 - 8:03 pm

Just made it for a few girlfriends and they polished off the whole tart. This recipe is a keeper. Simple and delicious. Merci, Audrey!

Audrey June 24, 2020 - 11:00 am

Amazing, thank you for your feedback!

Anonymous June 29, 2020 - 2:56 pm

Hi – what size is your tart?

Audrey June 29, 2020 - 9:47 pm

A 9-inch springform tartpan is ideal for this recipe. Happy Baking!

KATRINA IVINSKAS June 29, 2020 - 5:52 pm

Hi! What size tart pan? And can you recommend a tart pan (preferably authentically French!)

Audrey June 29, 2020 - 9:52 pm

Hi Kathrina. A 9-inch springform tartpan is ideal for this recipe. In my little Canadan kitchen, I often use Wilton’s (affordable pans) and I am pretty happy with it. Some of my favorite French brands for bakeware include DeBuyer and Peugeot (which are more pricey, but great quality!).

Aggie June 30, 2020 - 4:50 pm

Should the apricots be peeled? Thank you!

Audrey July 1, 2020 - 1:06 pm

Hi there! No need to peel the apricots – I think the skin is so thin that it doesn’t make a huge difference for the eating experience. Just make sure you wash them well and pat them dry, happy baking!

Ess Kay July 14, 2020 - 5:43 am

When you say ” 9-inch springform tart pan,” do you actually mean 9 -inch loose bottom tart pan? I’ve never seen a tart pan that was springform.

Audrey July 14, 2020 - 7:24 pm

Hi! Yes, I mean a loose bottom tart pan – which makes it easier for serving. I always call it “springform”; but loose bottom is definitely more accurate 🙂

Suhasini July 24, 2020 - 9:17 pm

Hello!
I baked and we loved it! Like really really LOVED it. That tart shell, OMG!
Though, there was a faux paux on my end. I ended up using a 6″ tart shell instead of 9″ and didnt realize it till the butter bubbled out a bit. Luckily, it was only butter and not the frangipane. So, the tart itself was much more thicker. But, it tasted so yum!
Thank you!

Audrey July 25, 2020 - 2:48 pm

Amazing thank you for your feedback! I am sure a thicker version of this tart is just as delicious 🙂

Morganza July 27, 2020 - 1:40 am

Made it today and it is FABulous. Used fresh nectarines instead and omitted the honey since they’re already very sweet. So delicious!

Audrey July 27, 2020 - 1:15 pm

Fantastic, thank you for your feedback!

Jill August 11, 2020 - 8:17 pm

I must be missing it somewhere….what temp should this be baked at? I’m thinking 350F?

Audrey August 11, 2020 - 8:20 pm

Exactly 🙂 Just before Step 3 – Pre-heat your oven to 350F (180C) with a rack in the middle.

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CM March 13, 2021 - 11:00 pm

Instead of using ground almonds, can I use almond paste?

Audrey March 15, 2021 - 1:05 pm

Hi there! Unfortunately, no. You really want to use ground almonds here. Almond paste is a mix of ground almonds, powdered sugar and egg whites – so the texture/consistency wouldn’t be the same. Happy baking!

Marie-France June 3, 2021 - 2:15 pm

Hi there! Thank you for posting such a great recipe! I’m going to try it for a dinner party this weekend, but wanted to check with you if it would be ok to bake the tart the day before (and keep it in a cool place – I know the fridge softens pastry). Would this tart keep well for 24 hours? Many thanks!

Audrey June 3, 2021 - 4:21 pm

Hi Marie-France, yes you can bake it the day before and keep it in a cool place – not the fridge, correct 🙂 Happy baking!

Marie-France Scott June 12, 2021 - 2:11 pm

Hi Audrey! I just wanted to say that I tried the recipe and oh boy oh boy! It is absolutely incredible! And yes, for any others who were a bit worried about skipping the blind baking stage, the pastry came out PERFECT, nutty and properly cooked (not soggy or pale). The best apricot frangipani tart ever! Also, I used icing sugar to make the pastry as that is how I usually make it. I am making it again next week for some other friends. Too good not to share with everyone!

Audrey June 12, 2021 - 2:19 pm

Amazing, thank you for your feedback Marie-France!

Victoria Hart June 8, 2021 - 9:25 pm

Could I use frozen apricots from last summer? I’m worried they’ll make the pastry soggy. Do you think I could guard against that by par baking the pastry shell before filling it? TIA!

Audrey June 12, 2021 - 11:43 am

Hi Victoria. Fresh apricots are best, but you could use canned or frozen apricots. Make sure you thaw and drain them very well, and pat them dry with paper towel so they don’t release too much juice/moisture while baking. You can follow the recipe as per instructed. Happy baking!

Nandita June 14, 2021 - 5:44 am

Made this twice, both times perfection. Added blueberries for more color. Thank you for an easy to follow recipe!

Audrey June 14, 2021 - 10:59 am

Thank you for your feedback! I love the idea of adding blueberries in there.

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Tallulah January 1, 2022 - 6:02 am

Maybe my oven is really intense but I found the time to be way too long – at only 30 minutes it was burning around the edges. Still very delicious and a well written, easy to follow recipe 🙂

Audrey January 1, 2022 - 11:29 am

Thank you Tallulah! Baking timed can vary based on different ovens… it’s always good to keep an eye on what you are baking, especially when making a recipe for the first time. Thank you for your feedback!

morag July 8, 2022 - 9:33 pm

would this recipe suit being made with all butter puff pastry instead of the pate sablee?

Audrey July 9, 2022 - 5:01 am

Yes, you can definitely try!

Jessica July 6, 2023 - 7:41 pm

If I don’t have a springform tart pan, would it be better to bake this in a springform pan with tall sides (like for a cheesecake) or in a pie pan? Also, if using another fruit like cherries, how many should I use?

Audrey July 7, 2023 - 11:06 am

Good questions, Jessica. I’d only be guessing, as I’ve never used anything you’ve listed for this exact recipe. I feel like for the pan, either would work… Though a pie pan would likely have a better look, but you won’t be able to easily remove the tart (though you could just cut it in the pan, like you would for a pie).

And as for how many cherries, I don’t know by weight, but I’d guess that 2-3 nice big handfuls would do the trick! And I’d avoid frozen cherries, as they’ll “bleed” throughout the tart.

Good luck!

Maria Katsanevas July 22, 2023 - 6:22 pm

I made this recipe and it turned out delicious. I followed exactly. Very easy recipe Thank you

Audrey July 22, 2023 - 8:37 pm

Love to hear this, Maria! Thank you for the review and bon appetit!

JoJo August 4, 2023 - 8:43 pm

I made this for my uncle’s birthday. He doesnt like his desserts too sweet and this was perfect. I used plums which werent ripe enough (selection for stone fruit was not great). I know French pastries aren’t sweet like American desserts, but I thought the frangipane could have been a touch sweeter. I found the pate sable to be very forgiving in terms of fixing holes. FYI: I made 5 individual tartlets and baked them for 32 min.

Audrey August 5, 2023 - 7:29 am

Thank you so much for the feedback, it’s much appreciated! You are correct in that French desserts aren’t typically as sweet as American desserts… But I think part of that came down to under-ripened plums. But you used what you had available and it still turned out, which is wonderful. When using ripe apricots, it bumps the sweetness factor up a touch (but not a whole lot), so under-ripened fruit might require a touch more sugar in the frangipane.

And lovely that you turned them into tartlets… Great info for anyone wondering! Merci!

Patricia Lansdown August 27, 2023 - 9:27 pm

I made this for my friend’s mom’s 100 Birthday celebration. It’s kinda tricky when it’s the first time… I was told it was very good and with all the food there, I was surprised to see any of it gone. It didn’t look exactly like the picture – a little toasted on top so the dusting of icing sugar was a saving grace. I wouldn’t say it was the easiest of your pies (if you can call it that) to make. The Cherry Cafoutis was a snap in comparison or the quiche and I’ve made both twice. Problem was when I rolled the dough between the parchment paper, it stuck. A floured surface was a lost cause at that point. So, I scraped it off the paper in pieces and spread them on the pan as evenly as I could wondering how high up I should go to accommodate the filling. Well, it seemed to have worked. Forty minutes was plenty (but then my oven runs hot). And it cut like it should have which was a good sign. I cut it in slivers when I got to the party and had half of one to taste even though I forgot to line the pan with butter and flour, and prick the bottom. I might even try again.

Audrey August 28, 2023 - 7:51 am

Thank you so much, Patricia. So glad you were able to think on your toes and make this recipe work out despite some issues with the crust. Happy to hear everyone enjoyed it!
Your oven running hot is likely what caused the excess browning on top, but it happens. Like you said, the powdered sugar helped with that. May I suggest setting your oven 10-15 degrees lower than stated in the recipe (if you’re not already)? I had to do that with an prior oven as well.

I think the culprit for the sticking dough could be that the dough was a slight bit too warm. The Pâte sablée can be a bit sticky/tricky to work with, but ensuring it is the right temp when working with it makes a huge difference.

As stated in the recipe, it can also be made using a store bought Pâte sablée as well, but homemade always tastes best in my opinion. The more you work with Pâte sablées the easier they are to handle. This recipe, as you stated, is a touch more complex than the clafoutis, but I think you’re more than capable of making this turn out perfectly next time. Thanks for the review!

Patricia Lansdown September 6, 2023 - 5:57 pm

Merci beaucoup de votre inspiration et de l’encouragement. Comme on dit en francais, “Courage!” car c’est justement ce dont j’en aurai besoin pour la prochaine fois. Merci beaucoup encore une fois! Je continuerai de faire preuve avec d’autres recettes de chez vous de votre inimitable prouesse.

Audrey

Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.

Apricot Frangipane Tart (2024)

The Pâte Sablée

The Frangipane

Cooking notes:

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Ingredients

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