This Fresh Apricot Almond Tart recipe is a great use of seasonal fresh apricots. The easy crust makes it a great recipe for the beginner cook.
This week I bought my first apricots of the season at my local farmer’s market. I couldn’t stop eating the samples because they were sweet and slightly tender… perfection.
I took them right home and with the ones left in my bag (!), I decided I’d make my favorite tart. I have been making this tart for so many years, that I have lost track of the source. (Sorry whoever created this amazing dessert)
How to look like a Confectionery Champion
I love taking this tart to a picnic because there is nothing quite like the feeling when I pull it out of my basket. Conversation simply stops. “Did you MAKE that?” is the question I get followed by “May I have the recipe?” and that all happens before they’ve even tasted it.
So, here is the recipe for all – be a winner and take this to your next picnic (or black tie supper – it’s a perfect choice there, too).
Today’s Recipe: Fresh Apricot Almond Tart
This has to be one of the easiest tarts I have ever made. No rolling crusts, cooking fillings or any other long prep work involved. The crust comes together quickly in your food processor. It easily presses into a tart dish and only requires a 30-minute chill.
Here is how to be a Confectionary Champion
Blend flour, almonds, sugar, and salt in a food processor until nuts are finely chopped. Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk, and extract. Blend together. It will make a ball when it is done.
Press the dough into bottom and up sides of a 9″ tart pan. I find this easiest to do with plastic wrap. It keeps my hands from getting sticky. Chill crust for 30 minutes.
While the dough is chilling, grind your toasted almonds with the sugar and spices. When you are ready to assemble, pour the nut mixture on the crust and spread out to make an even layer. Cut your apricots in half and place them skin side up. If the apricots are small, I just cut them in half. Today I decided to mix halves with quarters. I have also cut them into chunks and it works just as well.
Spread the apricot preserves over the apricots making sure to cover all of the fruit.
Bake for 1 hour at 375 degrees.
Make sure you bake this tart on a baking sheet as it does spill over.
When it has cooled, serve it with fresh whipped cream.
Fresh Apricot Almond Tart
- 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
- 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:
Blend flour, almonds, sugar and salt in a food processor until nuts are finely chopped.
Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk and extract. Blend together.
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:
Set rack at lowest position in oven. Preheat to 375. Stir preserves over low healt to melt. (Optional; strain through a fine strainer)
Finely grind almonds and 1/2 cup sugar, cinnamon, and cardamom. Pour mixture over bottom of crust and spread out evenly.
Arrange apricots, rounded side up, snugly in crust.
Brush with melted preserves.
Bake 1 hour or until fruit is tender.
Cool 1 hour on wire rack.
Fun Facts about Apricots:
- In Latin, apricot means precious. It probably refers to the fact that apricots ripen earlier than other summer fruit.
- In Eastern countries, the apricot is known as “moon of the faithful,” and the ancient Persians referred to the apricot as “egg of the sun.”
- Dreaming of apricots, in English folklore, is said to be good luck.
…and then, she paused for thought.
Cathy, this would work well with peaches and nectarines, too, wouldn’t it? I may have to give this a shot. It looks amazing.
Rona I think it would! The apricots are really fantastic right now, try that first.
Can’t wait to try this recipe. Looks so good and very tasty. Like the fun facts and dream interpretation. 🙂
Thanks Pamela! You will really like this recipe.
Looks Heavenly, can’t wait to try this recipe! Thank you.
Nan you will love how easy this recipe is!
Fresh Food in a Flash
This looks so yummy! I love the almonds in the center.
Thank you! I love the almonds in the center as well. I am going to try it with cashews as well.
CATH… This looks amazing although I may have to try this as apple or cherry! Have never been a fan of apricots… but I’m sure you can convert me!!!
Cheri, I challenge you to try apricot. When you cook an apricot the flavor intensifies. I know you will love it.
Your tart is such a beauty agent! Lovely recipe, lovely-inviting pictures. A five star post indeed!
I’ve never attempted making a tart at home before. But who would resist trying when you’ve offered such an easy recipe?
Many thanks for the post, dear Kathy. Love.
You will love this recipe. Tarts are your newest best friend. Please try it and let me know.
Oh dear! This is too much to look at without having the real thing in from of me to scoff! I’m sure this would be lovely with plums, too! Have you ever made it with plums or a different fruit, Cathy? I do love apricots, though…don’t think that’s on my no-no list too! 😉
Christina, I haven’t tried other fruits, but I have tried different flavors of jam to go on top. It works really well with cherry preserves. I think this recipe would work with plums or other stone fruit. I think blueberries or cherries would be to juicy.
Lynne @ CookandBeMerry
I love tart crusts that you just press in and yours looks like a beauty. The caramelized juice dripping over the side is a teaser for the yumminess inside. I wish I had a slice right now.
Thanks Lynne! You have to try this crust – super easy. Actually the whole thing is surprisingly easy. It doesn’t hurt that it tastes so good either.
Wow, all my favorites—apicots, almonds and cardamom. This is a wowzer! (just coined that now). 🙂
Yes it is a wowzer in my book. Love the word, I am stealing that one. 🙂
Now I want apricots. Bad. GREG
Greg, apricots are really good this year… ok I think they are good every year. 🙂
This looks beautiful Cathy! Not sure mine would look as fabulous. Thanks for the process shots too. That always helps.
Thanks Christina. I am telling you, this is so easy to make. Hope you try.
Since you posted this, I can’t stop thinking about it. On my way to the farmers market for nectarines NOW! <3
Natalie, you will really like this recipe, easy, tasty and impressive. Try different flavors of preserves like cherry or raspberry for a little fun.
finally getting around to checking out your blog. We met at Camp Blogaway (seems like a million years ago). Love your images and your recipes! Newest follower.
Thanks for stopping by Christina. It was great meeting you at Camp Blogaway. I love, love, love your landing page.
Christy @ Confessions of a Culinary Diva
This is gorgeous. I suddenly feel like an apricot tart – could you send some to Palm Springs?
PS, great to meet you at Camp-Blog-Away!
Christy, if I venture out to Palm Springs, I would be happy to bring you one! Great meeting you too!