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One of my most frequently made desserts in the past month has been these little apricot frangipane tarts. It seems whenever I have extra sweet pastry sitting in the fridge, our family agrees that we must make these tarts to use up the pastry. Even my six-year-old sister enjoys these!
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Questions
What is frangipane made of?
It’s basically an almond cake made from butter, sugar, almond flour, eggs, almond extract, and a little flour. It’s typically baked inside of pastry to make a delicious almond tart. Frangipane is traditionally used in the British Bakewell tart.
Can I make them ahead of time?
Yes, you can make them ahead of time. Store covered at room temperature for up to 1 day, then refrigerate leftovers for up to 5 days.
Can I freeze them?
Yes, frangipane tarts freeze very well. Place them in a zip-top freezer bag and freeze for up to 3 months. Defrost at room temperature.
How to Make
- Measure out the ingredients.
- Beat together the butter and sugar until fluffy, then mix in the remaining frangipane ingredients until smooth.
- Pre-bake 6 pastry shells.
- Spread a layer of apricot jam in the bottom of each tart, then fill with the frangipane.
- Bake at 375 F for 20 minutes, then let cool on a wire rack.
Pro Tips
- Use softened butter, but make sure it’s not too greasy.
- Make sure the ingredients are well mixed.
- Make ahead? Mix up the frangipane and refrigerate until ready to use. Let it warm up to room temperature before using.
- Bake until golden brown. A toothpick inserted in the middle should come out clean.
- Store leftover tart at room temperature, or freeze for long-term storage.
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Apricot Frangipane Tarts
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 small tarts 1x
Description
Perfect for after-supper dessert or a teatime treat, apricot frangipane tarts are a delightful combination of nutty almonds and sweet apricots.
Ingredients
For the Pastry
- 6 six-inch tart pans, lined with sweet pastry and blind baked until light golden brown around the edges
For the Frangipane
- scant 1/2 cup caster sugar (90g)
- 6 1/4 Tbsp. unsalted butter, softened (90g)
- 2 Tbsp. all-purpose flour (15g)
- 1 cup almond flour (90g)
- 2 large eggs
- 1/2 tsp. almond extract
- 4 dried apricots, minced
For Assembling the Tarts
- 3/4 cup apricot jam
For the Decoration
- 1/2 cup apricot jam, warmed and sieved
- 1/4 tsp. butter
- 1/3 cup sliced almonds (60g)
- 1/2 cup icing sugar (60g)
- Few drops of cold water
Instructions
Making the Frangipane
- Cream the butter and sugar together with an electric mixer.
- Add the eggs one at a time, adding one tablespoon of all-purpose flour with each one to prevent the mixture from curdling.
- Blend in the almond flour and almond extract until thoroughly combined, then fold in the minced dried apricots.
Assembling the Tarts
- Preheat the oven to 375 F. Put a dark cookie sheet in to preheat.
- Spread an even layer of apricot jam at the bottom of each tart.
- Cover the jam with a layer of frangipane, making sure to spread it all the way to the edge. Otherwise, the jam will bubble up in the oven.
Baking the Tarts
- Arrange the tarts on the cookie sheet and bake for about 20 minutes, or until the frangipane is golden brown and doesn’t wobble when shaken.
- Let them cool on a wire rack for 10 minutes, then remove from the pan.
- While they are still warm, brush their tops with the warmed and sieved apricot jam.
Decorating the Tarts
- In a small frying pan, melt 1/4 tsp. of butter over medium heat. Dump in the sliced almonds and stir continuously until fragrant and evenly toasted. Immediately pour the almonds into a bowl to cool, then discard any burnt pieces.
- Sift the icing sugar into a small bowl and mix with a few drops of cold water until a thick icing is formed. Spoon into a sandwich bag and cut off the corner to form a piping bag.
- Once the tarts have cooled, drizzle them with the icing and sprinkle with the sliced almonds. Let the icing set, then serve.
Notes
- Weigh the ingredients on a kitchen scale for the most accurate measurement.
- Make sure the ingredients are well mixed for the best bake.
- The frangipane can keep in the fridge for a few days. Before you need it, let it warm up on the counter, stirring occasionally until it’s spreadable.
- Bake until golden brown. A toothpick inserted in the middle should come out clean.
- Store leftover tart at room temperature, or freeze for long-term storage.
- Category: Pies
- Method: Baked
- Cuisine: English
Keywords: baked apricot tart, frangipane tart
Beth
Frangipane always adds a nice touch to a tart. The apricot is lovely with the almonds.
★★★★★
Emma
Thank you, Beth! I love frangipane tarts, too–especially with the apricot. 🍑