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Apricot Frangipane Tarts: a delightful combination of nutty almonds and sweet apricots. |

Apricot Frangipane Tarts

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


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

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

  1. Cream the butter and sugar together with an electric mixer.
  2. Add the eggs one at a time, adding one tablespoon of all-purpose flour with each one to prevent the mixture from curdling.
  3. Blend in the almond flour and almond extract until thoroughly combined, then fold in the minced dried apricots.

Assembling the Tarts

  1. Preheat the oven to 375 F.  Put a dark cookie sheet in to preheat.
  2. Spread an even layer of apricot jam at the bottom of each tart.
  3. 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

  1. 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.
  2. Let them cool on a wire rack for 10 minutes, then remove from the pan.
  3. While they are still warm, brush their tops with the warmed and sieved apricot jam.

Decorating the Tarts

  1. 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.
  2. 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.
  3. 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