Classic Apricot Almond Tart

So easy and so delicious! The sweetness of the shortcrust pastry and the almond cream, along with the apricots that are juicy and sour at the same time to balance the rest. An absolute must-try!

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


  • For this recipe you can use fresh apricots or canned, but the fresh apricots have more flavour.

  • Sweet shortcrust pastry: Feel free to use a homemade sweet pie crust or an all-butter store-bought one.

  • There is no blind-baked (pre-baked). You just fill the dough with the almond cream, top with peaches and then sprinkle it with a sugar, and put it in the oven.

Serves: 8

Prep: 20 min

Bake: 25 min

Total Time: 45 min


  • 1 sweet shortcrust pastry (homemade or frozen)

  • 10-12 ripe apricots, cored and sliced

  • 1 tablespoon caster sugar

For the Almond Cream

  • 50g (1/2 cup) caster sugar

  • 50g (1/2 cup) ground almonds

  • 1/2 teaspoon cornstarch

  • 50g butter, melted

  • 2 eggs

To Decorate

  • sliced almonds


1. Preheat the oven to 190°C( 375°F). Roll out dough on a lightly floured surface and transfer it into a 23 cm (9-inch) tart pan. Fit into bottom and side of tart pan, then trim flush with top of rim. Lightly, prick bottom of shell all over with a fork. Chill until firm.

2. In a bowl, combine sugar, almond powder and cornstarch. Add melted butter and eggs. Mix until it all becomes a cream.

3. Spread the almond cream in the bottom of the tart and arrange apricot slices on top. Sprinkle with sugar.

4. Bake for 20 minutes and scatter sliced almonds on top (or, do it mid-baking so they don't end up burning). Bake for 5-10 more minutes, until golden and bubbly.

5. Remove from oven and Let cool to room temperature on a wire rack.


Berry Mascarpone Roll

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