This Almond Apricot Tart is Full of Warm Fall Flavors and the Comfort of the Holidays Ahead.

By David TisueBaking, Desserts, Pastry, Pie, Tea Time
Almond and Apricot Tart is delicious and decadent

Overhead shot of Apricot and Almond Tart

 

I recently took a fabulous trip back west to see my family and great friends in Colorado. I have a 6-month-old Welsh Cardigan Corgi puppy: Pickles. Flying with a wild and crazy puppy is just not something I would recommend. The head of the puppet department at The Lion King volunteered to watch Pickles for me. I, of course, had to make something for her for being so generous with dealing with a high-energy corgi puppy. A while back I made this incredible Almond and Blackberry Tart. My friend absolutely loved that and has asked for me to make a second one for her. However, I wanted to make her something new and special just for her.

Welsh Cardigan Corgi

I decided to go with an almond apricot tart this time. The apricot bourbon filling goes perfectly with the almond frangipane. I absolutely love this tart. It is the perfect thing to serve as an elegant finish to a great dinner or just for an afternoon tea. It is excellent warm or served room temperature. I love to serve this with some softly whipped cream. But it’s also great served with clotted cream, as my puppet master friend would like to.

Full Almond and Apricot Tart

Don’t be daunted by the length of this recipe I try and explain out how to make each step and why. this almond apricot tart is easier than you think and can be made in stages. It really isn’t difficult if you have a food processor, and a bit of time to let things chill after several different steps. I made it over 2 days of really minimal work. The crust even is just one you press into the 11-inch tart shell.

Apricot and Almond Tart slice on a plate

This apricot almond tart is based on the famous Bakewell Tart from the U.K. The original Bakewell Tart has frangipane which is a ground almond filling and raspberry jam or sometimes cherry. The first version still sold in Blackwell England has guarded the secret recipe since the mid-1800’s. Using dried apricots and bourbon in the filling in this version gives this tart more of a mellow flavor bringing out the flavors of Autumn. The filling makes more than you need so I used the rest of the apricot puree as a sauce to garnish it. It is fantastic on its own over ice cream.

slice of Almond and Apricot tart

I hope you make this fabulous almond and apricot tart for your next special occasion or maybe you just want an excellent pastry for a treat. Any questions or coments are greatly appreciated.

Full Almond and Apricot Tart

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Almond and Apricot Tart
Almond Apricot Tart is the perfect thing to serve for your holiday dinner or just for a great dessert anytime.
Course: Baking, Dessert
Cuisine: American
Keyword: almonds, apricots, tart
Servings: 12
Ingredients
For the crust
  • 5 tablespoons butter cold cut into chunks. At room temperature, if making by hand
  • 1 cup powdered sugar
  • ½ teaspoon ground coriander optional
  • ½ teaspoon salt
  • 3 egg yolks
  • 2 tablespoons finely grated orange zest
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 tablespoons cream
For the Apricot filling
  • 8 oz or 2 cups finely chopped dried apricots
  • 2 cups water
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon optional
For the almond frangipane
  • 12 oz blanched almonds whole or slivered. About 2 ½ cups
  • 20 tablespoons butter or 2 ½ sticks butter
  • 1 cup sugar
  • 3 large eggs
  • 2 cups of the cooked apricot filling
  • ½ cup sliced almonds
Whipped cream or clotted cream
extra apricot filling thinned with more bourbon as a sauce
Instructions
To Make The Crust
  1. In a food processor, place the butter, powdered sugar, ground coriander, and salt. Process until the mixture is thoroughly creamed together.
  2. To the creamed mixture add the egg yolks, orange zest, and vanilla. Process until combined.
  3. Add in the flour and pulse until the mixture looks like coarse breadcrumbs. Try not to over mix.
  4. Sprinkle the cold cream over the flour and butter crumbs. Pulse just a few times to begin to combine. But do not process it into a ball, it should still be loose.
  5. Turn the mixture onto a work surface and gather it into a ball blending as you go to make a smooth dough, the key is not to overwork the dough as it will become tough. Shape the dough into a log shape, wrap in plastic wrap and let chill for at least 1 hour to relax.
  6. Slice the dough into ¼ inch slices and press into your 11-inch tart pan. Press and smooth it out until you have a uniform smooth crust coming all the way up the side of the tart pan. Try and not have too thick of a bottom corner near the edge.
  7. Prick a few places on the bottom of the crust with a fork.
  8. Place the crust into the freezer and freeze for 1 hour, or even overnight.
For the Apricot Filling
  1. Combine the apricots with the water, sugar, and the orange juice in a saucepan. Stirring occasionally, bring the mixture to a boil.
  2. Reduce heat and simmer for 20 minutes or until most of the liquid has been absorbed. Continue to stir occasionally to make sure the apricots do not scotch.
  3. Pull off the heat and let cool briefly.
  4. Process in a food processor until the apricot mixture is very smooth.
  5. Stir in the vanilla and the bourbon if using.
  6. The filling can be made ahead. And store in the fridge.
  7. To Make the Frangipane Filling and Finish the Tart
  8. Preheat the oven to 350° for about 20-30 minutes.
  9. When the oven has preheated: place the frozen tart shell directly from the freezer into the oven.
  10. Bake for 15-20 minutes, or until the crust is beginning to become lightly golden brown.
  11. Remove the baked tart shell from the oven and let cool for 20 minutes on a rack. Meanwhile, you make the frangipane filling.
  12. Turn the oven down to 325°
To Make the Frangipane Filling
  1. Pulse the blanched almonds in a food processor until you have fine ground almonds. Be careful not to just continually process, as the ground almonds will become almond butter if you process too far.
  2. Transfer the ground almonds to a mixing bowl and set aside. No need to clean the bowl.
  3. In the bowl of your food processor add the butter and the sugar. Process until light and creamy. You want to create a bit of an emulsion so process it for a few minutes.
  4. Add in the eggs and process until smooth.
  5. Using a spatula, fold the butter mixture into the ground almonds. Continue to fold until the almonds are thoroughly incorporated.
  6. Let the frangipane chill for 10 minutes to firm up slightly.
  7. Measure out 2 cups of the apricot filling. Reserve the rest of the apricot filling for garnish. Spread the 2 cups of the apricot filling evenly over the bottom of the cooled tart shell.

  8. Carefully dollap and spread the frangipane compleatly over the apricot layer.

  9. Sprinkle the sliced almonds on top of the frangipane.

  10. Bake the tart for 50-60 minutes, or until the tart is golden brown around the edges and is still slightly soft in the center.

  11. Let cool for at least 45 minutes before serving.
Thin out the reserved apricot filling with some more bourbon or water to a pouring consistency.

  1. Serve with whipped cream or clotted cream if you want to be a bit British! Drizzle the reserved apricot filling over the whipped cream. and sprinkle some more sliced almonds on top if desired.