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Apricot Tart with Frangipane | Leite’s Culinaria

Plate with an slice of apricot tart filled with frangipane and topped with chopped pistachios.


This apricot tart is full of fresh apricots that are sitting on a buttery frangipane, or almond cream, all nestled in a crumbly sweet tart shell. On top are chopped pistachios, for the wow factor.

Plate with an slice of apricot tart filled with frangipane and topped with chopped pistachios.

This is the show-stopping summer dessert to pull out when you really want to impress guests. In classic Italian tradition, a rich, creamy, almost silken apricot and almond filling is juxtaposed with flaky pastry. It takes a little time. But the oohs and aahs that each forkful bring are worth every moment of effort.Angie Zoobkoff

Apricot Frangipane Tart FAQs

What is orange blossom water?

Orange blossom water brings the subtle essence of orange to recipes. Sorta as if someone had waved an orange over a vial of water and chanted some incantations. It’s made from orange blossoms rather than orange zest so it lends your recipes a lighter, arguably lovelier, lilt than you may expect.

What is frangipane?

Frangipane is a sweet custard made from almonds, butter, sugar, and eggs that is often used in tarts and pies. It can be made with other nuts too, and occasionally, liquor is added to the mixture. It’s not the same as marzipan, which is a thick paste.

Apricot Tart with Frangipane

Plate with an slice of apricot tart filled with frangipane and topped with chopped pistachios.

This apricot tart is full of fresh apricots that are sitting on a buttery frangipane, or almond cream, all nestled in a crumbly sweet tart shell. On top are chopped pistachios, for the wow factor.

Emma Spitzer

Prep 1 hr

Cook 1 hr 40 mins

Total 4 hrs

Make the pastry

  • In a food processor, add the flour, mahleb powder, if using, salt, and butter in a food processor and pulse to combine. Toss in the confectioners’ sugar and egg yolks and pulse until the mixture starts to come together into a dough.

  • Turn the dough out onto a lightly floured work surface and then gather it into a ball and gently flatten it to a disk, wrap it in plastic wrap, and refrigerate for an hour.

  • Butter a 9-inch (23-cm) fluted tart pan with a removable bottom. Grab a hand grater and use the coarse side to grate the pastry dough into the tart pan. Gently press the dough into the pan and up the sides, making sure that the bottom and sides are evenly covered and there are no gaps. [Editor’s Note: We know. This seems like a ridiculously unconventional way to make a crust. But trust us. It works. Trust us. Resist the urge to simply pat the dough into place.] Refrigerate for 30 minutes.

  • Meanwhile, preheat the oven to 400°F (200°C).

  • Line the pastry with a sheet of parchment paper and fill the crust with uncooked beans or rice to weight it and hold it in place. Then bake the pastry for 15 minutes.

  • Slowly and carefully remove the paper along with the beans or rice. Some of the pastry may separate; if this happens, gently press it back together with the back of a spoon. Bake the uncovered pastry until lightly golden, 7 to 15 minutes more. If the crust begins to brown at the edges, loosely cover the edges with a thin strip of aluminum foil.

  • Let the crust cool completely while you make the filling.

Make the filling

  • Reduce the oven temperature to 340°F (170°C).

  • In an electric mixer fitted with the paddle attachment, beat the softened butter and sugar together until pale and light.

  • In the food processor, pulse the almonds to a to a coarse rubble; you don’t want powder, so be careful not to overwork them. Beat the almonds into the butter and sugar, then beat in the eggs, 1 at a time, and finally add the orange blossom water, gently mixing just until everything is combined.

Assemble the apricot tart

  • Spoon the filling into the crust and top with the apricot halves, cut-side up. Place the tart pan on a rimmed baking sheet lined with foil and bake for 50 minutes. Remove from the oven and scatter with the chopped pistachios. Bake until the tart is a deep golden, 15 to 20 minutes more.

  • Let the tart cool completely in the pan. Then when you’re ready to show it off, remove the side of the tart pan, slice, and prepare to receive accolades.

Serving: 1sliceCalories: 658kcal (33%)Carbohydrates: 54g (18%)Protein: 10g (20%)Fat: 47g (72%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 184mg (61%)Sodium: 26mg (1%)Potassium: 276mg (8%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 1701IU (34%)Vitamin C: 3mg (4%)Calcium: 80mg (8%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published August 22, 2018

Recipe © 2017 Emma Spitzer. Photo © 2017 Claire Widenfield. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.





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