Apricot Tart with Almond Cream

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One of my top favorite summer fruits is definitely apricots. These yellow-orange sweet fruits always make me happy as soon as I see them in the market, and immediately I but a few, even when it’s early-season expensive.

This apricot tart is the first thing I bake with apricots every single year. It combines a buttery golden crust filled with almond cream and lots of apricots that get a bit caramelized while baking. Serve it a little warm with a scoop of vanilla ice cream – and it’s the perfect summer dessert.

Apricot Tart with Almond Cream

Photo: Natalie Levin

Apricot Tart with Almond Cream


short crust pastry:

  • 100 grams cold butter (cut into cubes)
  • 120 grams all-purpose flour
  • 50 grams almond meal
  • 80 grams sugar powder
  • Zest of 1/2 lemon
  • 1 medium egg
  • 1-2 tbsp. water (if necessary)

For almond cream filling:

  • 120 grams almond meal
  • 120 grams sugar
  • 100 grams cold butter cut into cubes
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 large egg
  • 3 tbsp. amaretto or brandy
  • 1 heaping tablespoon flour
  • 20 apricots (halved and pitted)
  • 1-2 tbsp. sugar

Glazing and decoration:

  • Some apricot jam diluted with boiling water
  • Sugar powder


  1. In a food processor with steel blade, put butter, flour, almond meal, powdered sugar and lemon zest and blend until crumbly.
  2. Add egg and continue to process just until large chunks of dough form. If mixture remains crumbly, gradually add some water.
  3. Transfer the dough chunks of a lightly floured work surface and combine with your hands, create a disc shape, wrap and refrigerate for an hour.
  4. Roll out the dough on a floured surface to about 3-4 mm thick and line the pan It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  5. Using a fork create holes in the crust. Freeze the crust for about an hour.
  6. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 10-12 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
  4. Cool slightly at room temperature.

Almond cream:

  1. In a food processor with a steel blade put almond meal, sugar, butter, salt and vanilla and process until the mixture is crumbly. Add egg, amaretto and flour and blend until a uniform and thick cream form.
  2. Spread the cream over the crust in an even layer.
  3. Arrange apricots on top of the cream. Sprinkle a little sugar evenly.
  4. Bake for about 20-25 minutes or until golden and set.
  5. Cool completely at room temperature.
  6. Glaze the apricots with some jam diluted in water. Sprinkle some sugar powder and serve.
  • Keep the apricot tart in a closed container in the refrigerator up to 4 days.
  • Serve warm or at room temperature.

Apricot Tart with Almond Cream

Photo: Natalie Levin