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Almond Apricot Tart | Culinary Cool

Apricot and Almond Tart

Course Dessert
Cuisine French
Keyword Almond, Apricot, Tart
Prep Time 30 minutes
Cook Time 1 hour
Chilling 6 hours
Total Time 1 hour 30 minutes
Servings 6 people



  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp kosher salt
  • 1 cup chilled unsalted butter cut into cubes
  • 3 large egg yolks beaten to combine

For the Filling

  • 2/3 cup whole milk
  • 1/2 of one vanilla bean
  • 1 large egg yolk
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp almond extract
  • 3/4 cup slivered almonds toasted, plus extra for garnish
  • 1/4 cup icing sugar
  • 1/4 cup butter
  • 1 egg
  • 1/8 tsp kosher salt
  • 1-14 oz can unpeeled apricot halves
  • honey or agave for brushing the finished tart


For the Pastry

  1. Mix flour, sugar, and salt in a large bowl. Add butter; cut butter with the flour using a pastry knife, or by using your fingers, until mixture resembles coarse meal.
  2. Add egg yolks and mix with a fork until dough beings to clump together.
  3. Shape dough into ball; flatten into a disk.
  4. Wrap in plastic wrap and chill for at least 30 minutes. Dough can made up to 2 days in advance. Let soften slightly at room temperature before rolling out
  5. Roll out pastry between two sheets of parchment. Transfer to tart pan with removable bottom.
  6. Press crust into the bottom and up the sides of the pan. Trim dough overhang to 1/2 inch; fold in and press, forming double thick sides.
  7. Freeze crust until firm; about 30 minutes.

For the Filling

  1. Pour milk into small saucepan.
  2. Scrape in the seeds from vanilla bean; add bean.
  3. Bring to a simmer. Remove from heat.
  4. Whisk egg yolks, sugar, cornstarch and almond extract in a bowl to combine.
  5. Gradually whisk milk mixture into yolk mixture. Return saucepan to heat.
  6. Whisk over medium heat until custard thickens and boils, about 2 minutes.
  7. Discard vanilla bean.
  8. Transfer custard to a bowl and place plastic wrap directly onto surface of custard; cover and refrigerate until cold, about 4 hours.
  9. Preheat oven to 350 degrees F.
  10. Combine almond slivers and powdered sugar in a small bowl.
  11. With a fork, blend in the butter, then the whole egg and salt.
  12. Add this mixture to the cooled custard and mix until well combined.
  13. Pour into cooled crust; smooth top.
  14. Arrange apricot halves, round side up, atop the filling.
  15. Sprinkle with slivered almonds.
  16. Bake tart until filling is set and golden, about 45 minutes. Remove from oven.
  17. Brush with honey or agave and return to the oven for 3 minutes.
  18. Cool tart completely in pan. Remove from pan and transfer to a plate.

Recipe Notes

The Pastry recipe makes enough for one 11-inch tart crust. It will also make enough for 2-13x4x1 rectangle tart pans such as the one I used for this recipe.

Recipe adapted from Bon Appetit Desserts