Apricot Frangipane Tart (Easy French Recipe)
This apricot frangipane tart pairs juicy apricots with a soft almond cream filling and a buttery pastry crust for an easy, elegant French dessert.
Servings 8
Calories 390kcal
Cost $1.38 per serving
Ingredients
- 100 g 7 tablespoons unsalted butter, softened
- 125 g ½ cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon crème fraîche
- 2 tablespoons all-purpose flour
- 100 g approximately 1 cup finely ground almond flour
- 2 to 3 drops almond extract
- 1 teaspoon vanilla extract
- 1 all-butter pastry crust homemade or store-bought, large enough for a 28 cm (11-inch) tart pan
- 1 large can approximately 820 g (29 ounces), apricot halves in syrup, thoroughly drained and patted dry
- Sliced almonds optional
- Powdered sugar optional
Instructions
- Preheat the oven to 180°C (350°F).
- Beat the softened butter and granulated sugar in a large mixing bowl until creamy. Add the eggs, crème fraîche, all-purpose flour, almond flour, almond extract, and vanilla extract. Beat again until smooth and evenly combined.
- Line a 28 cm (11-inch) tart pan with the pastry crust. Press it gently against the bottom and sides of the pan, then prick the base several times with a fork.
- Spread the almond filling evenly over the unbaked pastry crust.
- Arrange the drained and dried apricot halves over the almond filling, pressing them gently into the surface.
- Bake for about 25 minutes, or until the almond filling is set and lightly golden. Begin checking the tart after 15 minutes. If it browns too quickly, loosely cover the top with aluminum foil for the remainder of the baking time.
- Once cooled, dust with powdered sugar. If using sliced almonds, toast them briefly in a dry skillet until lightly golden, then sprinkle them over the tart before serving.