Name: Apricot Tart with Almond Cream
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/4 cups (160 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1/2 tsp salt; 8 tbsp (113 g) cold unsalted butter, cubed; 1 large egg yolk; 1-2 tbsp ice water; 1 cup (100 g) almond flour (finely ground almonds); 1/2 cup (100 g) granulated sugar (for almond cream); 6 tbsp (85 g) unsalted butter, room temperature (for almond cream); 1 large egg (for almond cream); 1 tsp almond extract; 6-8 ripe apricots, halved and pitted; 3 tbsp apricot jam (for glaze); 2 tbsp sliced almonds (optional, for topping); Powdered sugar for dusting (optional)

I made this Apricot Tart with Almond Cream after my neighbor left a box of apricots on my doorstep. Sweetest surprise. I was going to make jam, then I remembered the tart my aunt used to bring to summer picnics when all of us kids ran around like sugar powered bees. So I baked, tasted while it was still warm, then accidentally told my family it needed to cool as a decoy so I could claim a second slice. I am not proud, but I am also not sorry.

It is a simple tart, truly. But the way the apricots melt into that soft almond cream, how the edges get a little toasty and the center stays tender, it feels fancier than it is. And if you see me leaning over the counter, spoon in hand, absolutely not waiting for it to set, mind your business please.

Why you will probably love this

I make this when apricots are blushing at the market and I want dessert that tastes like golden hour. My family goes a bit wild for it because the almond cream is custardy but not heavy, and the top gets jammy in the best way. Also, it is forgiving. I once over chilled the dough and thought I ruined it, but actually, I find it works better if the dough is a touch cold anyway. And if the apricots are a bit tart, the glaze sorts it out. Tiny frustration I had for ages was soggy bottoms, but I finally figured out blind baking properly, and wow, game changer.

What you will need, but use what you have

For the crust
- 150 g all purpose flour, a very scant 1 and 1 4 cups
- 110 g cold unsalted butter, cut into cubes
- 2 tbsp sugar
- 1 pinch fine salt
- 1 egg yolk
- 1 to 2 tbsp ice water, just enough to bring it together
- Optional swap I sometimes use a good quality store bought tart shell when I am in a hurry, no shame
For the almond cream
- 100 g unsalted butter, room temp
- 100 g sugar
- 120 g finely ground almond flour, about 1 and 1 4 cups
- 2 large eggs
- 1 tsp vanilla extract or 1 tsp almond extract if you want it louder
- 1 tbsp all purpose flour or cornstarch if you are gluten free
- 1 small pinch salt
- 1 to 2 tsp dark rum or amaretto, optional but lovely
Fruit and finish
- 8 to 10 ripe apricots, halved and pitted, quarter them if large
- 2 tbsp apricot jam plus 1 tsp water for glazing
- A handful sliced almonds for the top, optional

My grandmother always insisted on a particular French brand of apricot jam, but honestly any decent jar works fine. If the apricots are firm, give them a few extra minutes in the oven. If they are on the soft side, tuck them in gently and shorten the bake a smidge.

Let us bake, with a few casual detours

Make the crust. In a bowl, rub the flour with the butter, sugar, and salt until it looks like damp sand. Or pulse in a food processor a few times if that is your style. Add the egg yolk, then sprinkle in ice water until it just clumps. Do not overwork it. I press a bit with my fingers; when it holds, it is ready.
Chill. Flatten into a disk, wrap, and chill 30 minutes. Or honestly, 15 if you are impatient. On second thought, 20 is safer.
Roll and line. Roll the dough on a lightly floured surface to fit a 23 cm tart pan with a removable bottom. Patch any tears, no panic. Dock with a fork, pop in the freezer 10 minutes while the oven heats.
Blind bake. Heat the oven to 190°C 375°F. Line the shell with parchment, fill with dried beans or rice, and bake 15 minutes. Remove the weights, bake 5 more until the base looks set. This is where I usually sneak a taste of a stray crumb.
Make the almond cream. Beat butter and sugar until fluffy, 2 minutes. Beat in eggs one at a time, then almond flour, vanilla, flour or cornstarch, salt, and the rum if using. It will look soft and a bit loose; that is right.
Fill. Spread the almond cream in the warm shell. Nestle the apricot halves cut side up, slightly overlapping. Sprinkle a handful of sliced almonds if you fancy crunch.
Bake again. Lower the oven to 180°C 350°F and bake 30 to 35 minutes until the almond cream rises around the fruit and turns lightly golden. Do not worry if it puffs unevenly; it always does.
Glaze. Warm the apricot jam with the water until fluid, then gently brush over the hot tart. The shine is outrageous and makes you look like you know what you are doing.
Cool. Let it sit at least 30 minutes so the cream relaxes. I know, waiting is rude. I sometimes cut a small edge slice, quality control.
Serve. Room temp is dreamy. Slightly warm is also lovely, though the slices will slump a bit. Your call.

Quick digression while it cools. I once tried to teach our cat not to sit on the warm counter during baking days by placing a baking sheet there. He took it as an invitation and has not missed a tart day since. So if you see cat hair in the photo, it is decorative. Joke. Mostly.

Notes from the many times I have made this

Apricots that are just ripe give the best contrast, sweet and bright. Very soft fruit can sink and make the cream a bit custardy, still delicious.
If the crust shrinks, it probably needed more rest. Press any gaps back up before adding the cream, no one will know.
Almond cream thickens as it cools. If you slice too hot and it looks messy, it will set as it rests. Patience, friend.
I think this tastes better the next day when the flavors settle in, but in my house it rarely survives that long.

Variations I have tried, some triumphs, one oops

Honey glaze. Swap the jam glaze for 1 tbsp warmed honey with a squeeze of lemon. Floral and fresh.
Stone fruit mix. Half apricots, half plums, plus a pinch of cardamom in the cream. Proper lovely.
Brown butter cream. Brown the butter for the almond cream, cool, then proceed. Nutty and deep. Takes an extra pan but worth it.
The one that did not work. I tried adding fresh rosemary to the cream. It fought the apricots, tasted like a garden argument.

Gear I use, and what to do if you do not have it

23 cm tart pan with removable bottom. Helpful for neat edges. If you do not have one, use a 20 cm cake tin and line the base and sides with parchment as a sling. Works a charm.
Food processor. Speeds up the crust, though a bowl and pastry cutter or even two knives get you there.
Pastry brush for the glaze. No brush. Use a spoon and nudge it around.

Storage, for the rare leftovers

Keep the tart covered at room temp for 1 day. After that, refrigerate up to 3 days, bring to room temp before serving. You can warm slices in a low oven 140°C 285°F for 8 minutes to revive crispness. Though honestly, in my house it never lasts more than a day.

How I like to serve it

A little spoon of lightly sweetened yogurt or a cloud of whipped cream. My family tradition is a dusting of icing sugar right before it hits the table, and sometimes a tiny splash of cold cream over a warm slice because my grandad did that with every tart and we all copied him.

Pro tips, learned the slightly hard way

I once tried rushing the blind bake and regretted it because the base went soft. Give it those extra minutes, its worth it.
I piled the fruit too tightly once and the center under baked. Leave little lanes of cream between fruit so heat can move.
Do not skimp on chilling the dough. If you roll it warm, it tears and shrinks. I know, chilling feels like a faff, but it pays you back.
Let the brown butter cool if you try that variation. Hot butter will melt the sugar and the cream turns greasy.

FAQ I actually get asked

Can I use canned apricots
Yes, drain them well and pat dry. They are softer, so bake a touch less and be gentle when brushing the glaze.

Can I make the crust ahead
Totally. The dough keeps in the fridge 2 days, or freeze up to a month. Bake form frozen after a short sit on the counter so it does not crack.

No almond flour at my shop, what then
Pulse blanched almonds until fine. Stop before it turns to paste. Or check a good guide like Serious Eats for nut grinding tips.

How do I avoid a soggy crust
Blind bake fully, cool a minute, then brush the base with a little egg white and pop it back in 2 minutes. A thin seal forms and helps. King Arthur has a clear primer on blind baking here if you want extra reading: King Arthur Baking.

Can I use peaches or plums
Absolutely. Slice a bit thinner if the fruit is very juicy. I tend to think apricots are best because they keep their shape and that tart sweet thing is perfect, but you do you.

What if my apricots are very tart
Toss them with 1 tsp sugar and a squeeze of orange before arranging. The glaze will help too.

Where can I learn more about choosing apricots
Have a peek at BBC Good Food for seasonal buying tips, very handy.

In case you want the short version

Make a crisp crust, whip an easy almond cream, tuck in apricots, bake till golden and glossy. Slice, share, enjoy the quiet at the table that only happens when people are happy.