Apricot Tart

by Pamela

Apricot Tart

One of summer’s earliest treats are sweet, plump apricots. Their subtle flavor and sweetness make for a beautiful rustic apricot tart that’s perfect for an easy going summer dessert.

Alas, my love affair with peaches is no more. Those slightly fuzzy red orange orbs held such sweetness at one time, but no more. All I can get now is something that looks and feels like a peach but in no other way resembles my much beloved fruit. No, inside that fuzzy skin is a hard as a rock or pithy consistency with nary a flavor of peach at all. What happened to you? Where did you go? I do miss you.

Now my loyalties lie with apricots. They too have a slightly fuzzy covering with an orange color that practically glows from within. And inside that skin is a texture and flavor of subtle summer. They’re not as juicy as a peach, and they have their own distinct flavor which is soft and quiet (not as loud and pronounced as a peach). But it seems I can buy an apricot from most any store and have it be delicious. So this is why my loyalties have switched.

Easy Summer Apricot Tart

The flavor of apricots pairs really well with almonds which is why I have made this summer apricot tart and filled it with frangipane.

This isn’t the first time I’ve made an apricot tart. A few years ago I made a little apricot tart with blueberries and a noyeaux cream. This one isn’t nearly as complicated as that one. In fact, this is more of a rustic apricot tart. You can be a little lazy when you make this dessert. Or as my friend calls it, “breakfast.”

I opted to quarter the apricots for this because I wanted to have the crispy points and edges as a contrast to the softly cooked apricots. The frangipane recipe came from Food52 and the crust is my tried and true crust recipe that I use for everything from hand pies to tarts (like this apricot tart).

The whole thing comes together pretty quickly and makes for a pretty dramatic presentation. So it’s perfect to bake and take to a summer get together or for an easy dinner dessert.

So let go of your peach addiction (unless you live somewhere where you can get them fresh from the farm – in which case please eat a dozen for me) and give apricots a try. If not for eating out of hand, which they’re great for, then to make this delicious apricot tart.

Apricot Tart
Prep time
Cook time
Total time
This gorgeous and rustic looking Apricot Tart combines buttery pastry with sweet and juicy wedges of apricot and it's nestled in a frangipane center.
Recipe type: Dessert
Cuisine: American
Serves: 4-6
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Cut the crust dough in half and wrap the dough that you're not using and put it back in the fridge (you can freeze this dough too)
  3. Lightly flour your counter and roll out a circle about 12" in diameter.
  4. Carefully lift the dough onto a parchment paper lined baking sheet.
  5. Spoon the frangipane into the center of the dough and use your spoon to spread it out to within 3" of the edges of the dough (you will NOT use all of the frangipane for this recipe).
  6. Arrange the apricots so that their tips are standing upright and pack them into the frangipane. You may need to start folding in the sides of the dough to help them stand up.
  7. Now fold in the dough (or the rest of the dough) in an overlapping fashion (see picture) to form a crust.
  8. Whisk the egg in a small bowl and brush the crust with it (this helps the crust to brown).
  9. Sprinkle the crust with sugar.
  10. Slide the apricot tart into the oven and cook for 35-45 minutes or until the crust is golden brown.


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Madonna July 4, 2016 at 9:03 am

Frangipane just makes everything more delicious. Isn’t a shame what has happened to peaches. I haven’t found a good one in years. So sad.

Pamela July 10, 2016 at 8:01 am

Hi Madonna, so I’m not the only one having peach problems. 😉 But yes, frangipane makes everything taste better!

John/Kitchen Riffs June 29, 2016 at 8:50 am

Haven’t had a good peach yet this year, although it’s still too early for local ones. But even the fully ripe Georgia peaches aren’t that good this year. Great idea to substitute apricots — and you’re right that they’re usually pretty tasty. Fun tart recipe — thanks.

Pamela June 29, 2016 at 8:58 am

Thanks John, Sorry to hear the GA peaches aren’t that good this year. I’ll make a note so that I won’t get excited when I see them in the stores.

Leave a Comment