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Apricot Frangipane Tart

Apricot Frangipane Tart
Total Time:
2 hours
Active Time:
60 minutes


For pastry crust
1 1/2 cups flour (+more as needed)
1/3 cup sugar
1/4 teaspoon kosher salt
1/2 cup unsalted butter
1 large egg, room temperature
Plastic wrap

For filling
1/2 cup salted butter
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups ground almonds
3 tablespoons flour
8 firm, ripe apricots, pitted & quartered


  1. Prepare crust. Add to bowl of food processor: 1 1/2 cups flour, sugar, and salt. Pulse to combine then add butter and pulse until mixture resembles fine breadcrumbs. Add egg and continue processing until mixture comes together. Wrap dough in plastic wrap and chill 30 minutes.
  2. Roll out dough on floured work surface and place in 10-inch drop-bottomed tart pan, pressing into sides. Chill 30 minutes.
  3. Prepare filling. Preheat oven to 350°F. Add butter and sugar to bowl of stand mixer; beat until creamy and fluffy, stopping and scraping down bowl from time to time. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla, ground almonds, and flour; mix until just incorporated.
  4. Spoon frangipane filling into crust and smooth top. Arrange apricots, evenly spaced, on top of filling. Bake 40–45 minutes, or until toothpick inserted in center comes out clean and frangipane is golden, and apricots are tender. Serve warm or at room temperature.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 530, Total Fat 34.00g, Sat Fat 16.00g, Trans Fat 1.00g, Chol 130mg, Sodium 180mg, Total Carb 49g, Fiber 4.00g, Sugars 25g, Protein 10g, Calc 6%, Vit A 0%, Vit C 0%, Iron 10%

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