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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 tarts!

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Questions
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Apricot Frangipane Tarts

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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 these tarts 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 the cooled tarts 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.

Other Sweet Tarts You’ll Love

The pleasure of a 5-star review would be greatly appreciated.

Apricot Frangipane Tarts

★★★★★

5 from 1 reviews

Author: Emma
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 6 small tarts 1x

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Description

Perfect for after-supper dessert or a teatime treat, apricot frangipane tarts are a delightful combination of nutty almonds and sweet apricots.

Scale

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 the tarts cool on a wire rack for 10 minutes, then remove from the pan.
While the tarts 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 the tarts 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

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