Apricot and almond cream tart


Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
333 K 3.7/5 (52 reviews)
Grade this recipe:
Keywords:
Last modified on: July 12th 2023
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 35 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Apricot and almond cream tart
Spread or roll out 300 g sweetcrust pastry (pâte sablée), line the tart mould/circle, and prick all over the base.

Trim off the excess dough.

Stage 2 - 5 min.
Apricot and almond cream tart
If you have any dough left over, you can cut it out in small shapes to make biscuits which you can top with an almond, a pistachio or a simply pinch of caster sugar.

Stage 3 - 10 min.
Apricot and almond cream tart
Over the dough, spread out 200 g almond cream or frangipane in an even layer, put in the refrigerator until cooking.

Stage 4 - 30 min.
Apricot and almond cream tart
If you can face it, peel the apricots, like for tomatos by scalding them. This peeling has two advantages: the apricots are more pleasant to eat, and they are less acid while cooking.

Preheat the oven to 200°C or 392°F.

Divide each apricot in half, and discard the stones (see how to).

Stage 5 - 5 min.
Apricot and almond cream tart
Arrange the apricots halves on the almond cream, round side upwards, and press down lightly.

Stage 6 - 35 min.
Apricot and almond cream tart
Cook for 30/35 minutes. If making biscuits, take them out as soon as they are golden, after about 10 minutes.

Stage 7
Apricot and almond cream tart
Remove tart as soon as the almond cream is nicely browned, leave to cool on a rack.

Stage 8 - 5 min.
Apricot and almond cream tart
If possible "glaze" the top with a pastrycook's glaze or a little apricot jam.
Remarks
The acidity of apricots and the sweetness of the almond cream go very very well together.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe450 RDI=180 %2,330 RDI=220 %1,930 RDI=290 %18,420 RDI=920 %77,130 RDI: 920 %
Per 100 g50 RDI=20 %230 RDI=20 %190 RDI=30 %1,840 RDI=90 %7,710 RDI: 90 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 1 tart : 6.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fried eggs with tomatoes
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
November 27th 201390 K4.8 35 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018402 K5 40 min.
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13th 2010343 K4.5 1 hour 40 min.
Home-made doner kebab
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
May 20th 2015350 K 15 2 hours 35 min.
Paris-Brest
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
May 8th 2011195 K4.6 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page