Go Back

Apricot and Almond Tart

A quick and easy apricot and almond tart recipe, perfect for sunny afternoons. This classic dessert is simple to make, even for beginners.
Print Recipe Pin Recipe
Cook Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ready-made shortcrust pastry (approx. 250g)
  • 100 g granulated sugar
  • 1 can canned apricots in syrup (approx. 400g)
  • 2 eggs
  • 50 g unsalted butter
  • 1 tbsp almond powder
  • 1/2 tsp bitter almond extract
  • slivered almonds optional, for decoration

Equipment

  • Oven
  • Pie dish
  • Saucepan

Method
 

  1. Preheat oven to 210°C (thermostat 7).
  2. Drain apricots and cut into slices.
  3. Roll out pastry and place in a pie dish. Prick the base with a fork and arrange apricot slices on top.
  4. Melt butter in a saucepan over low heat. Remove from heat, add sugar and almond extract, mixing well. Incorporate eggs one by one, then almond powder. Mix until smooth.
  5. Pour mixture over apricots. Sprinkle with slivered almonds if desired.
  6. Bake for 35 minutes at 210°C. Monitor baking; ovens vary.
  7. Let cool slightly before serving.

Notes

Apricots can be substituted with peaches, nectarines, or plums. Add a pinch of cinnamon to the mixture for an extra flavour. For a crispier crust, pre-bake for a few minutes before adding apricots and the mixture. Don't overbake the tart; it may become dry.