Quick Apricot Almond Tart

I never tried making a tart until my thirties, always thinking they were too fancy and complicated for a home baker like me. My mom stuck to cookies and cakes, and the one time she attempted a fruit tart, it ended up with a soggy bottom and overcooked edges.

Turns out, we just needed the right approach—a pre-baked crust and simple filling that anyone can handle. This apricot almond tart is exactly that kind of recipe. It’s straightforward enough for beginners but still looks like something you’d find at a neighborhood bakery. No fancy techniques required, just good ingredients and a bit of patience.

What Kind of Apricots Should I Use?

Fresh apricots are the star of this tart, and you’ll want to look for ones that are ripe but still firm to the touch. The best apricots will have a deep golden-orange color and give slightly when gently squeezed, similar to how you’d test a peach. If you can only find slightly underripe apricots, let them ripen at room temperature for a day or two before using them. When apricots aren’t in season, you can substitute good-quality canned apricot halves in juice (not syrup) – just make sure to drain and pat them dry before using them in the tart.

Options for Substitutions

This tart recipe can be adapted with several ingredient swaps if needed:

• All-purpose flour: You can swap in pastry flour for a more tender crust, or use gluten-free flour blend (with xanthan gum) for a gluten-free version. Just note the texture might be slightly different.
• Almonds: Feel free to replace almonds with hazelnuts or pistachios – just remember to adjust the almond flavoring accordingly (use vanilla extract instead if switching nuts).
• Fresh apricots: When fresh apricots aren’t in season, you can use canned apricots (well-drained) or try other stone fruits like peaches or nectarines. If using canned fruit, reduce the sugar by 2 tablespoons.
• Apricot jam: Peach or nectarine jam work great here too. You could even try orange marmalade for a different but tasty twist.
• Cardamom: If you don’t have cardamom, you can use nutmeg or simply double the cinnamon. The spice blend is flexible!
• Butter: While butter gives the best flavor, you can use cold coconut oil for a dairy-free version. Just make sure it’s very cold when working it into the dough.

Watch Out for These Mistakes While Baking

The trickiest part of making an apricot almond tart is working with the pastry dough – if it becomes too warm while you’re handling it, the butter will melt and you’ll lose that perfect flaky texture. To prevent this, make sure to chill your dough for at least 1 hour before rolling, and if it starts to feel soft while you’re working with it, pop it back in the fridge for 15 minutes. Another common mistake is underbaking the crust before adding the filling – you’ll want to blind bake it until it’s light golden brown to avoid a soggy bottom. When arranging the apricots, avoid overcrowding them as they’ll release juice while baking and could make the tart too wet – leave a little space between each piece to allow for proper heat circulation. For the best results, toast your almonds until they’re just golden and fragrant (about 8-10 minutes at 350°F), but watch them carefully as they can go from perfectly toasted to burnt in seconds.

What to Serve With Apricot Almond Tart?

This sweet and nutty tart pairs perfectly with a few simple accompaniments that won’t overshadow its delicate fruit flavors. A dollop of lightly whipped cream or a scoop of vanilla ice cream makes an excellent partner, letting the apricot and almond flavors shine through. For a morning or afternoon treat, serve it alongside a cup of hot coffee or tea – I especially like it with Earl Grey or a mild chamomile. If you’re serving this for dessert after dinner, consider adding a small drizzle of honey or a light dusting of powdered sugar right before bringing it to the table.

Storage Instructions

Keep Fresh: This apricot almond tart stays good for up to 2 days when kept at room temperature, covered loosely with foil or plastic wrap. If you want it to last a bit longer, pop it in the fridge where it’ll keep for up to 5 days – just make sure it’s in an airtight container to prevent it from drying out.

Prepare Ahead: You can make the tart dough up to 2 days ahead and keep it wrapped in the fridge. The almond filling can also be made a day in advance – just store it in an airtight container in the fridge. When you’re ready to bake, just assemble and pop it in the oven!

Serve: If you’re serving the tart from the fridge, let it sit at room temperature for about 30 minutes first – this brings out the best flavor and texture. The fruit might get a bit softer over time, but the taste will still be wonderful!

Preparation Time	30-45 minutes
Cooking Time	60-75 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 220-250 g

Ingredients

• 1 cup all-purpose flour
• 1/3 cup almonds, toasted and cooled
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup butter, chilled and diced into 1/2 inch pieces
• 1 egg yolk
• 1 teaspoon almond flavoring
• 1/2 cup apricot jam
• 1/2 cup granulated sugar
• 1/3 cup almonds, toasted and cooled
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 9-10 large apricots, halved (or quartered) and pitted

Step 1: Prepare the Dough

Start by blending flour, almonds, sugar, and salt in a food processor until the nuts are finely chopped.

Add butter to the mixture, and cut it in using on/off pulsing.

Then, add 2 tablespoons of cold water, an egg yolk, and any extract of your choice.

Blend everything together until a dough forms.

Gather the dough into a ball and press it into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Chill the dough for 30 minutes to set.

Step 2: Preheat and Prepare Filling Mixture

Set your oven rack at the lowest position and preheat it to 375°F.

In the meantime, slowly stir preserves over low heat until they melt completely.

You may choose to strain the melted preserves through a fine strainer for a smoother texture.

Step 3: Prepare and Spread Nut Filling

Finely grind almonds with 1/2 cup of sugar, cinnamon, and cardamom.

Spread this nut mixture evenly over the bottom of the chilled crust, creating a flavorful base layer.

Step 4: Arrange Apricots

Take the prepared apricots and arrange them, rounded side up, snugly within the crust.

This arrangement not only looks appealing but also ensures even cooking and flavor absorption.

Step 5: Apply Melted Preserves and Bake

Gently brush the arranged apricots with the melted preserves for additional flavor and gloss.

Place the tart in your preheated oven and bake for 1 hour, or until the apricots are tender and the crust is golden brown.

Step 6: Cool and Serve

After baking, let the tart cool on a wire rack for 1 hour to allow it to set properly.

This cooling period will also enhance the flavors.

Once cooled, carefully remove the tart from the pan and serve your beautifully crafted apricot almond tart.