Apricot Tart – Inspired by Childhood Memories and a Jaunt to La Fromagerie

I remember as a child I used to wait with desperate anticipation outside the local bakery after school, in hope that today was the day the bakers chose to make their delicious apricot pies. I was hooked. That sweet buttery pastry with its tangy sticky filling was pure delight, and what seemed an eternity to procure week after week took mere moments to devour.

These childhood memories of sensory delights remain with us long after the taste has faded. To this day I cannot pass a good bakery without stepping inside to see what treats may entice. Sparkling cabinets filled with sugary pastries topped with shimmering fruits, all arranged with the utmost care, like glimmering edible jewels inside their protective glass case.

When we recently visited one of our favourite Marylebone delis, La Fromagerie, I was entranced by their wonderful array of home baked goodies and purchased a couple of their yummy apricot frangipane tarts to take home. This recipe is a French classic during the summer season when stone fruits are at their very best. I love this time of year and try to indulge in as much stone fruit while the season lasts, standing over the sink in the afternoon and biting into the ripe juicy flesh while the sweet nectar runs down my hands. I feel like that little girl again. However, nothing compliments the tanginess of stone fruits more than a buttery crust and sweet almond frangipane filling. And the tartness of the apricots is the ultimate luxury. Sprinkle a little layer of icing sugar over the top and you will have created your very own little slice of French heaven. And I promise you, this dessert is as simple as it is impressive – Bon appetit!

Ingredients

For the pastry

1 ¼ cup (155g) plain (all purpose – Tipo 00 works beautifully too) flour

½ tsp salt

¼ cup (50g) sugar

½ cup (125g) unsalted butter, cold and cut in small cubes.

2 egg yolks

For the frangipane filling

½ cup (125g) unsalted butter, at room temperature

1/2 cup (100g) sugar

1 tsp vanilla extract

2 large eggs

1 ¼ cups ground almond (almond meal/flour) (120g)

3 tablespoons (45g) plain flour

For the topping

8 ripe apricots, stoned and quartered

2 tablespoons (30g) honey or apricot jam.

Preparation

Step 1

Prepare the pastry – In a large bowl, combine the plain flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms and fingertips) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes, or overnight if you would prefer to make the pastry ahead to save time.

Step 2

Prepare the Frangipane – In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy. Add the eggs, one by one, beating well after each addition. Whisk in the vanilla extract. Finally, whisk in the ground almond and the flour. Mix until just incorporated.

Pre-heat your oven to 180C (350F) with a rack in the middle. Butter and flour a 9-inch springform tart pan.

Step 3

Take the pastry out of the fridge. Dust work surface liberally with flour and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork. Chill in the fridge for 20 minutes.

To assemble – Spoon the Frangipane filling into the crust and smooth the top all over with a spatula or the back of your spoon.

In a bowl, toss the apricots quarters in apricot jam or honey (I used jam). Poke the apricots into the frangipane, spacing them evenly, creating a circular pattern. Don’t push the apricots too deep into the frangipane, they will sink in as it bakes.

Bake the tart for 35-40 minutes, until the frangipane gets lightly firm and golden. The apricots should be tender, and a knife poked in the frangipane should come out clean.

Leave the tart to cool in the tin for 10 mins, then transfer to a cooling rack.

Serve still warm or at room temperature. For serving, dust with some icing sugar or accompany with some cream, or I prefer a dollop of real Greek yogurt – the tang is a lovely compliment to the sweetness of the tart.

Recipe Notes

If stone fruits or apricots are not in season, simply substitute for another fruit such as strawberries or pears. You can also use tinned apricots if you like, just be sure to drain the liquid from the apricots and pat dry with a paper towel to stop the tart from becoming too moist.

I hope you enjoyed this delicious apricot frangipane tart recipe. Please do leave a comment below, I’d love to hear from you! Do you enjoy using apricots in your baking? Or perhaps another favourite fruit such as strawberries?