My vibrant apricot almond tart has all the hallmarks of desserty greatness: it’s foolproof, beautiful, versatile, and the flavor? It’s jaw dropping.
My mouth was still full of crumbles when I said something to the effect of omg this is in my top 10. Looking back, after the rest of my slice of apricot almond tart was devoured, I need to amend that to my top 5. Or maybe even my desert island dessert. It makes my mouth water just looking at it💧
you know the drill
My shortbread dough is the base for this almond apricot tart and so many of my tarts, crumble bars, and cookies!
- Mix up the buttery shortbread dough (but this time add almond flour)
- Pat most of it into your tart pan but reserve a cup for the crumble crust.
- Slice up your apricots, no peeling please!
- Pop them onto your crust.
- Top with the rest of the dough, crumbled over the top.
- Add sliced almonds and a bit of sugar for a little sparkle.
- Bake ~ cool ~ devour.
I used Raspberry Apricots
Apricots are one of summer’s greatest gifts and I’m one of their biggest fans. It’s a combination of their intense sweet/tart flavor, their super saturated color, and their firm juicy texture. They join lemon, cranberry, and rhubarb ~ the other super tart fruits I feature over and over again in my recipes.
The particular apricots I used today are a variety called Raspberry Apricots, they have a reddish skin and a subtle raspberry/apricot flavor. I found mine at Whole Foods, but you can do a simple internet search to see if you can locate them in your area. Remember though, any apricot you find will be amazing in this tart.
make ahead, storage, and freezing your apricot almond tart
The tart is fabulous the day it’s made, but it will still be amazing a day or two after. The texture will soften a bit, that’s all. I like to store it at room temp under a loose bit of foil (no fear of this one drying out) or under a cake dome.
It will freeze beautifully, just cool completely, wrap in plastic and then in foil. Use within 3 months.
this apricot almond tart is…
With nearly 3,000 recipes under my belt, I’ve said a lot about food over the years. And the truth is, English doesn’t always give me the tools I need ~ how many times can you say “delicious” before it stops meaning anything? But some recipes really do deserve more.
This one surprised me. The flavor is bright and unexpected, the texture is smooth and a little luxurious. I wish I had better words for it… but for now, I’ll just say it’s really, really…delicious.
the bite shot says it all
The bite shot tells you everything you need to know about a dessert 😉 It’s all laid bare once that fork plunges in. I’m drooling…
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Apricot Almond Tart
Equipment
- 9 inch tart pan with removable bottom
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar, plus extra for sprinkling on top
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup almond flour, I like to use superfine almond flour (from Bob's Red Mill)
- 2 cups all purpose flour
- 4-5 apricots, pitted and thinly sliced
- 2 Tbsp sliced almonds
Instructions
- Preheat oven to 350°F and lightly butter your 9" tart pan.
- Using a stand mixer or electric beaters cream the softened 1 cup unsalted butter and 3/4 cup sugar together until nice and fluffy. Scrape down the sides of the bowl a couple of times. Beat in the 1/2 tsp salt, 1 tsp almond extract and 1 tsp vanilla extract.
- Blend in the 1 cup almond flour, scraping down the sides of the bowl to get everything evenly incorporated.
- Add the 2 cups all purpose flour to the bowl and mix until you get a crumbly dough. Measure out and reserve 1 cup of the mixture for the topping.
- Pat the remaining dough into the bottom of your pan with your hands, or use the back of a measuring cup to tamp down the dough. Don't pack it down super hard, just get it spread out to all edges and relatively flat. An offset spatula comes in handy for this.
- Arrange the apricot slices evenly over the top of the dough. Double up a little if you want. (Refer to the post photos for guidance.)
- .Take the reserved dough and scatter it in crumbles evenly over the apricots. It's fine if the fruit shows through, you aren't trying to completely cover it. Scatter the 2 Tbsp sliced almonds over the top and finish with a light sprinklig of sugar.
- Bake for about 35-40 minutes until lightly golden. This dessert will be fairly pale, so don't wait for it to get truly browned or it will be overdone. Note: ovens vary greatly so your baking time could be different from mine.
- Cool before removing the sides of your tart pan and slicing.
- Leftover tart can be kept at room temperature under a loose piece of foil or under a cake dome. It will stay moist for a couple of days.
- To freeze: let cool completely, then wrap in plastic, and again in foil. Plan to use within 3 months.
Notes
Nutrition
more apricots!
- Raspberry Apricot Rugelach Bars
- Caramelized Apricot Upside Down Cake
- Fresh Apricot Pie
- Fresh Apricot Turnovers
- Dark Chocolate Dipped Apricots
Can I substitute frozen apricots?
Yes, thaw and drain well first.
Amazing.
Right?? Thanks for the succinct review Pat 🙂
Sue, you say in your notes that if fresh apricots aren’t available, to substitute apricot jam, but you don’t say how much jam to use. I am giving this recipe 5 stars, as I’m sure it will be totally delicious! Thanks.
It would be about little more than a cup, give or take. I would recommend adding a bit of lemon juice if the jam is overly sweet.