This apricot tart is all that we love about fruit desserts: juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust.
And all the different components in this recipe can be made in advance! So easy and sooo delicious!
For the apricots:
- Preheat oven to 350°F /180°C.
- Put slices of apricots in a cookie or oven sheet, sprinkle with the sugar and dot with the butter.
- Bake for 10-15 minutes, or until soft, remove from oven and reserve. At this point you can keep them in a bowl, covered, in the refrigerator for a few hours before assembling the tart.
- Keep the oven on.
To assemble the tart:
- Follow instructions for the sweet Shortcrust Pastry and blind bake a 9-inch tart pan with removable bottom.
- Spread a thin layer of frangine in the bottom of the pre-baked crust and arrange apricot slices on top.
- Fill gaps with the raspberries, distributing as evenly as possible.
- Cover the fruit with another thin layer of frangipane, about 1/2 cup. Put small tablespoons of cream all over the surface and, carefully, spread them to cover. It will be uneven and maybe not cover it completely.
- Bake for 20 minutes and scatter sliced almonds on top (I do it mid-baking so they don't end up burning).
- Bake for 10 more minutes, until golden and bubbly.
- Let cool to room t° on a wire rack before eating.
- Fruit: you can use fresh apricots or canned if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches or nectarines, plums or cherries.
- Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or even an all-butter store-bought one.
- Frangipane: the recipe makes for more than you need here. What's left can be frozen. With almonds is the traditional way to go, but I have made a walnut cream version that is amazing. So innovate with another nut if you're in the mood.
- Make-ahead: the dough can be made ahead and frozen or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan in the freezer lined with sweet pie crust. It saves so much time when I want to bake! The almond cream can be made ahead and keeps well for a week in the fridge and can be frozen too.
- Keeping: this tart is best eaten the day it's made, but holds well for 2 days. You can leave it at room t° for a day, and then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
Keywords: apricot tart