Apricot Almond Cream Tart
This tart has juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust. The different components can be made in advance.
Servings 8 servings
Ingredients
- 1 Sweet Shortcrust Pastry
- 1 cup Frangipane make ½ the recipe
- 6 or 7 apricots cored and sliced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- ½ cup raspberries fresh or frozen
- ⅓ cup sliced almonds
Instructions
For the apricots:
- Preheat oven to 350°F (180°C).
- Slice 6 or 7 apricots and place in a cookie or oven sheet, sprinkle with 2 tablespoons brown sugar and dot with 1 tablespoon butter pieces.
- 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 1 Sweet Shortcrust Pastry and blind bake it in a 9-inch tart pan with a removable bottom (steps 1 to 17).
- Spread ½ cup of frangine in the bottom of the pre-baked crust and arrange 6 or 7 apricotshe baked apricot slices on top.
- Fill gaps with ½ cup raspberries, distributing as evenly as possible.
- Cover the fruit with the remaining ½ cup of frangipane. It will be uneven and maybe not cover it completely.
- Bake for 20 minutes and scatter ⅓ cup sliced almonds on top (do it mid-baking so they don't burn).
- Bake for 10 more minutes, until golden and bubbly.
- Let cool to room temperature on a wire rack before eating.
Notes
Fruit: you can use fresh or canned apricots, if you know a good brand. Raspberries can be fresh or frozen. Don't discard using other stone fruits such as peaches, nectarines, plums or cherries.
Tart crust: I use my favorite French recipe, but you can use another sweet pie crust or even an all-butter store-bought one.
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 kept refrigerated for a week or frozen for a month.
Storing: this tart is best eaten the day it's made but can be stored for up to 2 days. You can leave it at room temperature for a day, wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
