Variation
Swap apricots for fresh plums or cherries for a different stone fruit profile.
Dessert · Baking · Tarts · French
Apricot Tart With Pistachio Frangipane
This elegant apricot tart balances the natural tartness of summer fruit with a rich, emerald-hued pistachio frangipane filling for a sophisticated dessert.
Prep
45 min
Cook
50 min
Difficulty
Medium
Serves
8
Preparation
Get these tasks done before you start cooking.
Pastry Prep
- 1
Chill the Dough
Pulse flour, sugar, and butter in a food processor until it looks like breadcrumbs. Add yolk and water, pulsing until the dough just comes together.
Tip: Do not overwork the dough or the crust will be tough rather than flaky.
How to Make Apricot Tart With Pistachio Frangipane
Total time: 1 h 35 min · Yields 8 servings
- 1
Prepare and Blind Bake the Crust
Roll out the chilled dough to 3mm thickness and line a 9-inch tart tin. Chill for 30 minutes, then line with parchment and pie weights. Bake at 180°C (350°F) for 15 minutes, remove weights, and bake for 5 more minutes until pale gold.
- 2
Make the Pistachio Frangipane
Cream the softened butter and granulated sugar together until pale and fluffy. Beat in the egg, vanilla, and almond extract. Fold in the ground pistachios and almond flour until a thick paste forms.
- 3
Assemble the Tart
Spread the pistachio frangipane evenly across the bottom of the pre-baked tart shell. Place apricot halves, cut side up or down, into the cream, pressing slightly. Arrange them in a circular pattern for the best visual appeal.
- 4
The Final Bake
Bake the tart at 180°C (350°F) for 30-35 minutes. The frangipane should puff up around the fruit and turn golden brown, and the apricots should be soft and slightly charred at the edges.
- 5
Glaze and Cool
Warm the apricot jam with a teaspoon of water and strain. Brush the warm glaze over the apricots for a professional shine. Sprinkle with crushed pistachios while the glaze is still tacky.
Chef's Tips
- Ensure your pistachios are fresh and unsalted for the best vibrant green color and flavor.
- If the apricots are very tart, sprinkle a little extra sugar over them before baking.
- Use a tart tin with a removable bottom to make serving easier.
What to Serve with Apricot Tart With Pistachio Frangipane
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve warm with a dollop of crème fraîche
- Pair with a scoop of honey-vanilla bean ice cream
- Enjoy alongside a glass of chilled dessert wine
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a tablespoon of orange blossom water to the frangipane for a floral note.
Storage & Reheating
Store the tart in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Further reading
Frequently asked questions
Can I use canned fruits for an apricot tart?
While fresh is best, you can use well-drained canned apricot halves. Be sure to pat them dry thoroughly to prevent the crust from becoming soggy.
Why is my pistachio frangipane turning brown?
Frangipane naturally browns as the butter and sugar caramelize. To preserve the green color of the pistachios, you can cover the tart loosely with foil for the last 10 minutes of baking.
Do I need to peel the apricots before baking?
No, the skins soften significantly during the baking process and provide structural integrity to the fruit pieces.
Is a pistachio frangipane gluten-free?
The filling itself can be gluten-free if you ensure your almond and pistachio flours are certified, but the crust in this recipe contains wheat flour. You would need a GF pastry recipe for a fully gluten-free tart.
How do I prevent the bottom of the tart from getting soggy?
Blind baking the crust is the most important step. It creates a moisture barrier before the wet frangipane and fruit are added.
How many apricots do I need for a standard tart?
Typically 8 to 10 medium apricots are sufficient, but it depends on how tightly you pack them.
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