Apricot Almond Tart with Frangipane Filling

This apricot tart—built on a buttery shortcrust, filled with almond cream and finished with apricot halves—is a luscious dessert for any special occasion. Enjoy a light slice with afternoon coffee or serve it as an indulgent holiday centerpiece.

This Almond Apricot Tart recipe is a sponsored post, written and developed by Julia (@JuliaRecipes).

The weather turns colder and the holidays approach, so I’m sharing a cozy tart that’s perfect for the season. I love tarts—especially ones inspired by classic French styles like the Tarte Bourdaloue, which pairs pâte brisée with almond cream and fruit. For this version I swapped pears for apricots and added a touch of holiday spice.

I began with a pâte brisée that uses milk and egg yolk for a tender, crisp texture—different from the classic water-based dough but wonderfully rich and melt-in-your-mouth when handled with a light touch. Proper resting and chilling are key to a flaky result.

How to make apricot tart with almond filling

To elevate this tart for the holidays I flavored the almond cream with cinnamon, orange zest and a spoonful of apricot-peach-passion fruit jam, then topped the tart with halved apricots from a jar. The combination of almond cream and glazed apricots makes a comforting, festive finish.

Making pâte brisée at home is straightforward but requires speed and care—overworking the dough will make it tough. Keep ingredients at room temperature and let the dough rest so it stays tender and flaky.

Ingredients for apricot tart

For pâte brisée (shortcrust pastry)

• All-purpose flour
• Unsalted butter
• Salt
• Egg yolk
• Sugar
• Whole milk

For almond filling & topping

• Unsalted butter
• Fine sugar
• Eggs
• Almond flour or finely ground almonds
• All-purpose flour
• Vanilla extract
• Almond extract
• Cinnamon
• Apricot-peach-passion fruit jam (a spoonful)
• Halved apricots (jarred)

This pâte brisée includes milk and egg yolk, which gives the crust a crisp but tender crumb. Work quickly and handle the dough lightly; aim to finish mixing within about 10 minutes so the pastry remains delicate.

Important note: Butter and eggs should be at room temperature.

Gather all the ingredients in advance

Prepare your ingredients before starting. A food processor makes the job faster: combine the butter, salt, egg yolk, sugar and milk, processing until smooth. Then add flour and pulse until the dough just comes together. Wrap and chill for at least two hours.

How to make pâte brisée

1. In a food processor, combine the butter, salt, egg yolk, sugar and milk and process until smooth.
2. Sift in the flour and pulse until the mixture begins to form a dough. Stop when a ball forms, wrap the dough and refrigerate for 2 hours.

While the dough chills, prepare the almond cream. I add a teaspoon of apricot jam, a pinch of cinnamon and a teaspoon of orange zest to give the filling a warm, festive character.

How to make almond filling for apricot tart

1. Combine almond flour (or ground almonds), room-temperature butter, sugar, eggs, flour, vanilla and almond extracts, plus the jam, cinnamon and orange zest in the food processor.
2. Process on medium then high speed until smooth and well combined, about 2–3 minutes.

Assemble the apricot tart

1. Remove the pâte brisée from the refrigerator and let it rest for 30 minutes. Butter the tart pan edges and line the bottom with parchment. On a lightly floured surface, roll the dough to about 1/8–1/4 inch (3–5 mm) thickness.

2. Fit the dough into the tart pan, trim the excess and prick the base with a fork. Chill for 30 minutes in the refrigerator.

3. Preheat the oven to 375°F (180°C). Spread the almond cream evenly into the tart shell and arrange apricot slices (cut into thirds) on top. Bake for about 30 minutes, until the almond cream rises slightly and turns light golden.

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4. Cool the tart to lukewarm, then remove it from the pan and transfer to a wire rack.

5. If using a non-removable pan, allow the tart to cool fully on a rack, then invert carefully using a second rack to support it while you remove the pan. This helps the crust remain crisp.

6. Warm a little apricot jam (about 20 seconds in the microwave) and brush a thin glaze over the fruit to give the tart a glossy finish. Allow the glaze to set before serving.

The pâte brisée will practically melt in your mouth, and the almond cream paired with glazed apricots is a delightful, festive combination you’ll want to serve again and again.

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