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Fresh Almond Apricot Tart | Cathy Arkle

Fresh Apricot Almond Tart

The summer tart is easy to make, looks like you slaved in the kitchen, and tastes like heaven.
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6


Tart Crust

  • 1 cup flour
  • 1/3 cup toasted and cooled almonds
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup chilled butter cut into small 1/2" cubes
  • 1 egg yolk
  • 1 tsp almond extract

Tart Filling

  • 1/2 cup apricot preserves
  • 1/2 cup sugar
  • 1/3 cup toasted and cooled almonds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 9-10 large apricots halved (or quartered) and pitted


For Tart Crust:

  1. Blend flour, almonds, sugar and salt in a food processor until nuts are finely chopped.
  2. Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk and extract. Blend together.
  3. Gather dough into a ball and press into bottom and up sides of a 9" tart pan with removable bottom. Chill for 30 minutes.

For Tart Filling:

  1. Set rack at lowest position in oven. Preheat to 375. Stir preserves over low healt to melt. (Optional; strain through a fine strainer)
  2. Finely grind almonds and 1/2 cup sugar, cinnamon, and cardamom. Pour mixture over bottom of crust and spread out evenly.
  3. Arrange apricots, rounded side up, snugly in crust.
  4. Brush with melted preserves.
  5. Bake 1 hour or until fruit is tender.
  6. Cool 1 hour on wire rack.