Apricot Almond Tart
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*Disclaimer: This post contains affiliate links. To learn more, please go here.This apricot almond tart is luscious and creamy. It's filled with an almond frangipane and freshly picked apricots that have been cut in half that's topped with a fluffy meringue topping that is lightly torched to perfection. This tart is perfect for a late summer dessert. It's incredibly simple to make too! It may require a few steps to get the end result but it's worth it! You of course have to start off with a crust, so these guys are made with a shortbread crust. Then come the best part; the almond frangipane! This filling is a go to of mine because it's soft and full of flavor! And it's so easy to pair it with so many different things, like fruit or even chocolate! These tarts obviously have fresh apricot halves in them, which is perfect as a late summer/early fall treat when apricots are at their highest peak in season. And finally, you top these little tarts with a mound of fluffy meringue on top that you toast to perfection. so why not enjoy yourself one of these apricot almond tart this year?
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Here are a list of the main tools you will need to make these apricot almond tarts. You will need some tart pans, of course, as well as a torch. Above are some amazon links to a few options that i recommend.
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apricot almond tart
a shortbread crust filled with a frangipane filling and a fresh apricot that is topped with a mound of toasted meringue
crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temp)
almond cream
- 4 tbsp unsalted butter (room temp)
- 1/4 cup granulated sugar
- 1 egg
- 1/3 cup almond flour
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 whole apricots (pitted and cut in half)
meringue
- 2 egg whites
- 1/2 cup granulated sugar
- pinch cream of tartar
crust
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for the crust, mix all of the flour, sugar and butter together in a mixer fitted with a paddle attachment. press into 4 mini tart pans or 1 large pan.
almond cream
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preheat the oven to 350 degrees F. cream the butter and sugar until fluffy, about 1 minute. add in the egg and extracts and continue mixing. mix in the almond flour and flour until everything comes together. portion evenly into the unbaked tart shells. place the apricot halves into the center of the tarts. bake for 20-25 minutes or until the almond cream is set. let cool.
meringue
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in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the sugar and whip until stiff peaks form and the meringue is nice and glossy. swirl or pipe on top of the apricot tarts and torch the meringue until golden brown.
