Apricot Almond tarts are really popular in France. This is a great recipe, with a rich almond cream that goes really well with the sweet apricots. The slivered almonds add a nice crunch texture. It’s an easy dessert that’s sure to please the whole family.
People ask if almond flour and ground almond are the same. This article clearly explains the difference between the two. For this recipe, I’m using the Bob’s Red Mill almond flour
There are many Apricot tarts recipes out there, but in my opinion, this recipe is both authentic and simple, and eliminates any unnecessary steps.
French Apricot Almond Tart
Equipment
- Mixing bowl, whisk, spatula, pie plate
Ingredients
- 2 lb Apricots (around a dozen apricots)
- 3.5 tbsp Butter (softened)
- 1 tbsp Butter
- 1 Egg
- 3.5 tbsp Almond Flour
- 1 tbsp Almond slivers
- 3.5 tbsp Sugar
- 1 tbsp Powdered Sugar for dusting
- 1 Pie Shell
Instructions
- Preheat Oven to 400 F
- Wash, cut the abricots in half and remove the seed. No need to peel the abricots.
- With fork, poke holes all over the pie shell. Bake the Pie Shell for 10 minutes, remove and let cool. Reduce the oven temperature to 350 F
- Mix the softened butter with the sugar, add the beaten egg and almond flour.
- Pour the almond cream into the baked pie shell. Arrange the apricot halves on the almond cream with the cut side facing up. Scatter the almond slivers on top of the fruits or around the edge of the pie. Cut the reserved 1 tablespoon of butter into little knobs, and put each knob of butter in the center of the apricot (the hole after removing the seed). Sprinkle the powedered sugar on top.
- Put the pie in the oven and bake for 30 minutes
- Remove and cool before serving
This French Apricot Tart is always a hit with my family, hope it will also appeal to yours!
You will also love my French Pear Tart, which is even easier to make and just as delicious!
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[…] Check out my other French desserts recipes like the scrumptious French Chocolate Cake, easy French Pear Tart, French Lemon tart, Tarte Tatin or French Apricot tart. […]