Apricot Almond Tart
A buttery almond shortbread crust topped with juicy apricots and a crunchy almond crumble, this tart is naturally sweet, fiber-rich, and easy to prepare. Perfect for dessert or a special snack, it combines good fats from almonds with wholesome fruit for a satisfying treat.
Equipment
- 1 × 9-inch tart pan with removable bottom
- Stand mixer or electric beaters
- Mixing Bowls
- Measuring Cups and Spoons
- Offset spatula (optional)
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup sugar plus extra for sprinkling
- ½ tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup almond flour preferably superfine
- 2 cups all-purpose flour
- 4 –5 apricots pitted and thinly sliced
- 2 Tbsp sliced almonds
Instructions
- Prepare Your Tart Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms up, lightly butter a 9-inch tart pan with a removable bottom. Make sure to cover the sides as well to prevent sticking. If you like, you can also lightly dust the pan with a bit of flour to ensure easy release after baking. Set the pan aside for now.
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, combine 1 cup of softened unsalted butter and 3/4 cup of sugar. Using a paddle attachment or electric beaters, beat the mixture on medium speed until it becomes pale, fluffy, and smooth. This process incorporates air, giving your tart a light, tender texture. Scrape down the sides of the bowl periodically to ensure even mixing.
- Add Flavorings and Salt: Once the butter and sugar are fully creamed, add 1/2 teaspoon of salt, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract. Continue to mix on low speed until all ingredients are evenly incorporated. These flavorings will infuse the dough, complementing the nutty almond and sweet apricot topping.
- Incorporate Almond Flour: Next, add 1 cup of almond flour to the creamed butter mixture. Almond flour brings a moist, nutty flavor and provides good fats and protein. Mix thoroughly, scraping down the sides of the bowl as needed, until the mixture becomes consistent and slightly thickened.
- Combine All-Purpose Flour: Add 2 cups of all-purpose flour to the bowl. Mix gently on low speed until the dough becomes crumbly but holds together when pressed. Be careful not to overmix, as this can make the tart tough. At this point, reserve about 1 cup of the crumbly dough for the topping and set it aside.
- Press Base Dough into Pan: Take the remaining dough and transfer it into your prepared tart pan. Use your hands or the back of a measuring cup to gently press the dough evenly across the bottom of the pan and slightly up the sides. Aim for a uniform thickness without overpacking the dough. An offset spatula can help smooth the surface and edges neatly.
- Arrange Apricot Slices: Wash, pit, and thinly slice 4–5 apricots. Arrange the slices evenly over the tart dough base, overlapping slightly if necessary for full coverage. The apricots should lie flat but not be pressed too deeply into the dough, allowing their natural juices to meld with the crust during baking.
- Add Crumble Topping: Take the reserved crumbly dough and sprinkle it evenly over the apricot layer. It’s okay if some fruit peeks through — the crumbles will bake into a light, crisp topping. Scatter 2 tablespoons of sliced almonds on top, then lightly sprinkle a small amount of sugar for added sparkle and subtle caramelization.
- Bake the Tart: Place the tart in the preheated oven and bake for 35–40 minutes. The top should become lightly golden, but keep an eye on it — it should remain fairly pale to prevent overbaking. Oven temperatures vary, so check for a lightly firm crust and tender fruit.
- Cool and Release from Pan: Remove the tart from the oven and allow it to cool completely in the pan. Once cooled, carefully remove the sides of the tart pan. The tart should hold its shape nicely, with a crisp base and a golden almond topping.
- Serve or Store: Slice the tart into 10 pieces and serve at room temperature. Leftovers can be stored under a loose piece of foil or a cake dome for up to 2 days, keeping the crust crisp and the apricots moist. For longer storage, let the tart cool completely, wrap in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Notes
- For best results, use ripe but firm apricots; overripe fruit can release too much juice, making the crust soggy.
- Superfine almond flour creates a tender, delicate texture; if unavailable, regular almond flour can be used, but the tart will be slightly denser.
- You can prepare the dough a day in advance and refrigerate it to save time on baking day.
- Adjust sugar on top to taste; a light sprinkle adds subtle caramelization without overpowering the fruit.
- Always allow the tart to cool completely before slicing to maintain clean, even pieces.
