Apricots tart

The apricot tart with almond cream, also known as apricot amandine tart, is a traditional French dessert that highlights two emblematic products of the south: the sun-drenched apricots of Provence and almonds, widely cultivated in the Mediterranean basin.

This tart is a variation of the famous tarte amandine, which rose to popularity in 19th-century France, where the sweetness of almond cream pairs perfectly with the tanginess of the fruit.

Fun fact: In Alsace, it is sometimes finished with a light dusting of powdered sugar, while in Provence it is often served warm with a scoop of vanilla ice cream.

Craving a fruity and indulgent dessert that tastes like summer? This apricot tart with almond cream is made for you.

With its crisp pastry, velvety almond filling, and juicy apricots slightly caramelized in the oven, it’s the perfect dessert to end a meal on a refined and flavorful note.

Recipe (serves 8–10)

Ingredients:

For the sweet pastry:

• 80 g unsalted butter, softened

• 75 g sugar

• 175 g flour

• 2 egg yolks

• 1 pinch of salt

For the apricot compote:

• 400 g fresh apricots

For the almond cream:

• 1 egg

• 50 g sugar

• 60 g almond flour

• 60g de butter, softened

• 2 tbsp heavy cream

For finishing

• 400 g fresh apricots

• A handful of sliced almonds (optional))

Preparation:

Step 1: The sweet pastry

In a mixing bowl, cream together the butter and sugar until smooth. Add the egg yolks and mix again. Finally, add the sifted flour and salt. Mix quickly, then transfer the dough onto a work surface. Using the palm of your hand, “fraiser” the dough (press and smear it forward) until smooth.

Shape into a ball, wrap in plastic film, and refrigerate for at least 30 minutes.

Step 2: The apricot compote

Pit the apricots and cook them over low heat for 10–15 minutes. Blend into a smooth purée using an immersion blender.

Step 3: The almond cream

In a mixing bowl, cream the butter and sugar until fluffy. Add the egg, almond flour, and heavy cream, and mix until smooth.

Step 4: Assembly

Roll out the chilled pastry and line a tart pan. Prick the base with a fork and spread a thin layer of apricot compote. Top with the almond cream.

Preheat your oven to 180°C (350°F). Cut the apricots into wedges and arrange them neatly on top of the almond cream. Sprinkle with sliced almonds if desired.

Bake for 35–40 minutes, until the tart is golden and the apricots are slightly caramelized.

Optional: brush with neutral glaze or warmed apricot jam for extra shine.