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