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Apricot Almond Tart

Apricot Almond Tart | Garlic + Zest
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It’s apricot season!  So instead of gnawing on those leathery dried wannabes in the raisin aisle, we can actually sink our teeth into the real deal!  Apricots on their own are wonderfully tangy and aromatic, but stick them in a pastry shell with some sweet preserves and crunchy almonds and you’ve taken them to an entirely new level.  This Apricot Almond Tart is jammy, rubbly and the perfect balance between puckery and sweet.  Best of all, it’s so easy — I made two!
 

 


Apricot Almond Tart | Garlic + Zest

My Mom has been making this dessert for years and I’d never gotten a piece!  She’d fix it for her friends or for company,  but strangely I was never around when this tart made an appearance.  Coincidence?  I think not!  I’m pretty sure she’s been holding out on me knowing that once I tried it, there was no going back.  She’s right.  I’m doomed!

 

Apricot Almond Tart | Garlic + Zest

I made two tarts because my Mom and I were hosting a joint dinner party last weekend.  We were having 20 or so people and wisely hired a private chef to make our paella main course while we handled the Sangria, hors d’oeuvres and desserts.  Mom made two absolutely stellar almond cakes, which I promise to share with you soon.  I was debating a few other desserts to make, when she mentioned this one — the one that I’d always heard about, but never tried.  Finally – it was my turn!  I stocked up on Apricots from Costco and she e-mailed the recipe to me.

 

Apricot Almond Tart | Garlic + Zest

I used ready made pie-crusts ’cause you know I hate to make pastry – but if you’ve got a good recipe and technique – have at it.  Par bake the crust in a tart pan with a removable bottom.  (I used one round and one square).   Pulse the almonds a few times in a food processor until you achieve fine crumbs — but not powder.

 

Apricot Almond Tart | Garlic + Zest

Blanch the apricots a few at a time in boiling water for just 10-20 seconds.  Plunge them into cold water to stop the cooking and use a sharp paring knife to peel away the skins. Slice them in half and discard the pit.  Now you’re ready to assemble the tart.

 

Apricot Almond Tart | Garlic + Zest

Spread the bottom of the pastry with apricot preserves.  If they’re really lumpy or have big chunks of apricot in them, you may want to pulse it in the food processor. ( I used Publix brand and they were the perfect consistency for spreading.)  

 

Apricot Almond Tart | Garlic + Zest

Then evenly sprinkle the jam with the almonds and arrange the apricots on top in concentric circles for the round pan or rows if you’re using a square or rectangular tart pan.

 

Apricot Almond Tart | Garlic + Zest

Sprinkle the apricots with sugar and dot with bits of butter and bake.  I could tell from the aroma that it was going to be wonderful — and oh, it was!  The apricots are tart and sweet at the same time.  The almonds add a satisfying crunch.  I could have eaten the whole thing myself, but there was that whole dinner party thing…  damn guests.  Next time, I’m not sharing.

 

Apricot Almond Tart | Garlic + Zest Apricot Almond Tart | Garlic + Zest Apricot Almond Tart | Garlic + Zest Apricot Almond Tart | Garlic + Zest

Apricot Almond Tart | Garlic + Zest

Apricot Almond Tart

Course: Dessert
Cuisine: American
Keyword: almond, apricot, tart
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 119 kcal
This recipe came to me via my Mom, who must have gotten it from one of her French friends... It's sourced as a recipe from Bon Appetite from 1990 and it's divine!
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Ingredients

  • 1 9 inch pie crust
  • 1/4 cup apricot preserves
  • 3/4 cup slivered almonds
  • 7-9 apricots
  • 1/3 cup sugar
  • 1 tablespoon butter cut into small pieces
  • special equipment: 9" tart pan with removable bottom

Instructions

  1. Preheat the oven to 450°.
  2. Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly. Use a fork to prick the bottom of the pastry so that it doesn't bubble up during the par baking. Place in the hot oven and bake for 10-11 minutes or until lightly browned. (Note, if you're oven has hot spots be sure to rotate the pan so it doesn't get too dark on one side.
  3. After removing the pastry, reduce the oven temperature to 375°.
  4. Place the almonds in a mini prep food processor and pulse several times until the almonds are finely chopped, but not ground to powder. Set aside.
  5. Assemble an ice bath by filling a large bowl with equal part ice and water, set aside. Bring a saucepan of water to a boil and add 2-3 apricots, simmer for 20 seconds and transfer immediately to the ice bath to cool. Continue with the rest of the apricots. Peel the apricots with a sharp paring knife, slice in half and remove the pits. Set aside.
  6. Spread the apricot jam evenly in the bottom of the tart shell. Sprinkle with the almonds and arrange the apricot halves, cut side down over the almonds. Sprinkle evenly with the sugar and dot with bits of butter.
  7. Bake until apricots are tender about 50 minutes to one hour. Cool on a rack.
Nutrition Facts
Apricot Almond Tart
Amount Per Serving
Calories 119 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 13mg 1%
Potassium 150mg 4%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 11g
Protein 2g 4%
Vitamin A 12.7%
Vitamin C 3.7%
Calcium 3.1%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

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This simple apricot tart recipe is easy to make and great for entertaining! Using fresh apricots, almonds and store-bought pastry dough!
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Desserts// Pies/Tarts46 Comments

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Comments

  1. Traci Latham says

    May 15, 2018 at 3:39 PM

    I don’t get fresh apricots can I use canned? Thanks

    Reply
    • Lisa says

      May 15, 2018 at 4:17 PM

      Hi Traci, I’ve never used canned apricots in this recipe, so I don’t know if it would taste the same. If canned is your only option — look for a good quality canned apricot that’s not in syrup or other sweetened canning liquid. The beauty of this tart is the tart nature of apricots mixed with the crust, almonds and jam. If they are canned in a sugary liquid, it may be too sweet. If you have a Costco near you, they usually sell apricots in a tub of 10-12 for about $6-7.

      Reply
  2. Helene D'Souza says

    April 7, 2017 at 3:56 AM

    Oh your tart reminds me of my grandmothers tarts which she would make for us all. The tart would be gone in less then 2 minutes and she would make at least 3 of those. Big family! Your tart makes me want to take a bite right now.

    Reply
    • Lisa says

      April 7, 2017 at 7:16 AM

      To be compared to your grandmother’s is a big compliment! Thank you! I hope you enjoy it Helene!

      Reply
  3. Rebecca | Let's Eat Cake says

    March 26, 2017 at 11:43 PM

    Your photos are so gorgeous! I’m kind of the weirdo who isn’t a huge fan of apricot (I know!) but I love the idea of the tart… do you think it would work with peaches or nectarines?

    Reply
    • Lisa says

      March 27, 2017 at 1:32 PM

      I don’t see why not – peaches sound perfect to me!

      Reply
  4. Alyssa @ A Bite of Inspiration says

    March 25, 2017 at 11:07 PM

    This tart is gorgeous! I love how easy it is. When I make this dessert, I’ll have to make two also, so there’s plenty to go around. Perfect for spring entertaining!

    Reply
    • Lisa says

      March 26, 2017 at 7:35 AM

      Thanks Alyssa! It is great for Spring! Enjoy!

      Reply
  5. Sarah @ Champagne Tastes says

    March 25, 2017 at 7:41 PM

    Oh my word.. this is the most delicious looking thing I’ve seen all day!!! As soon as we get apricots at our farmers markets.. I’m making this!!! (With pre-made pie crust.. I am soooo not a pastry chef!)

    Reply
    • Lisa says

      March 26, 2017 at 7:35 AM

      That’s the beauty of this tart – you don’t have to be a pastry chef!

      Reply
  6. Stephanie@ApplesforCJ says

    March 25, 2017 at 7:26 PM

    Wow. This is so beautiful Lisa! I never really ate many apricots but this would definitely have me tempted.

    Reply
  7. Julia @ HappyFoods Tube says

    March 25, 2017 at 2:58 PM

    This looks wonderful! My grandmother used to make apricot tart! Yummy!

    Reply
  8. Deanna Samaan says

    March 25, 2017 at 2:14 PM

    This tart looks so good!! I love it!!

    Reply
  9. debi says

    March 25, 2017 at 1:22 PM

    This tart looks amazing – so pretty! And almond and apricot are such a classic combination of flavors. I wish I had a slice now.

    Reply
    • Lisa says

      March 25, 2017 at 3:50 PM

      If you have apricots, it doesn’t take long to make

      Reply
  10. brandidcrawfordgmailcom says

    March 25, 2017 at 11:59 AM

    I’m loving the apricot and almonds combo! I haven’t had apricots in a long time. I need to try this recipe.

    Reply
    • Lisa says

      March 25, 2017 at 12:50 PM

      Get some good apricots and let me know how you like it!

      Reply
  11. Luci's Morsels says

    March 25, 2017 at 11:28 AM

    This looks both delicious and elegant! What a beautiful desert that would be perfect for ANY spread. Your pictures are beautiful as well. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.

    Reply
  12. Stephanie says

    June 4, 2016 at 3:03 PM

    I need to try this!!

    Reply
    • Lisa says

      June 5, 2016 at 4:52 PM

      Yes. Yes, you do!

      Reply
  13. Kimberly Pfaehler says

    June 3, 2016 at 7:26 PM

    Loved the recipe and the blog! Pictures are awesome, thanks for sharing.

    Reply
    • Lisa says

      June 4, 2016 at 9:38 AM

      I appreciate you saying so, Kimberly!

      Reply
  14. Priya Lakshminarayan says

    June 2, 2016 at 9:55 PM

    This is the best thing I have seen today..loved the recipe. Pinned it.

    Reply
    • Lisa says

      June 3, 2016 at 7:38 AM

      Thanks Priya! I’ll be making it again soon!

      Reply
  15. Renee Nicole's Kitchen says

    June 2, 2016 at 9:49 PM

    This looks gorgeous! I am so focused on peaches (they are growing in my backyard) that I’ve completely overlooked the apricot. I’m adding some of these to my grocery list.

    Reply
    • Lisa says

      June 3, 2016 at 7:39 AM

      Glad you like it Renee! I’ve added this to my annual “must make” summer dessert list!

      Reply
  16. Kim @ Three Olives Branch says

    June 2, 2016 at 9:33 PM

    I LOVE the smell of apricots. They take me right back to my grandmother’s kitchen, she always had a bowl of them on the counter and it always smelled like apricots. I just picked some up and have been trying to think of what to do with them, PLUS I am obsessed with tarts and pies, so this looks like the perfect thing to make 🙂

    Reply
    • Lisa says

      June 3, 2016 at 7:37 AM

      Please let me know how you like it!

      Reply
  17. Everyday Sarah Jane says

    June 2, 2016 at 9:14 PM

    Not only is this a beautiful looking dessert…but I’m pretty sure that if I make it, I’d eat the entire thing in under an hour. And that’s alright by me! Thanks for sharing! 🙂

    Reply
    • Lisa says

      June 3, 2016 at 7:36 AM

      If you eat the whole thing, I won’t tell!

      Reply
  18. Kelly @ Mostly Homemade Mom says

    June 2, 2016 at 7:41 PM

    I can NEVER find good apricots around here, but I just got a membership to Costco. I need to stock up like you did, this tart looks wonderful!

    Reply
    • Lisa says

      June 2, 2016 at 8:26 PM

      Costco will change your life!

      Reply
  19. kathi @ laughingspatula says

    June 2, 2016 at 11:41 AM

    What a beautiful dessert! I don’t even have a tart pan but I think this might motivate me to get one!

    Reply
    • Lisa says

      June 2, 2016 at 12:31 PM

      Oh – get a tart pan Kathi! They are so versatile! And make this tart, cause it’s just too good not to!

      Reply
  20. Krysten says

    June 2, 2016 at 11:00 AM

    This tart looks so good! I haven’t made a tart in forever, but since apricots are in season (and I love to eat them with everything) I might have to start baking again! 😀

    Reply
    • Lisa says

      June 2, 2016 at 11:11 AM

      Glad I could provide inspiration, Krysten!

      Reply
  21. Liz @ I Heart Vegetables says

    June 2, 2016 at 10:34 AM

    Wow, this would be a showstopper for brunch! I’m sure the flavors are amazing and it looks absolutely gorgeous!

    Reply
    • Lisa says

      June 2, 2016 at 11:11 AM

      Oh – yes, absolutely perfect for brunch! It’s not too heavy, either.

      Reply
  22. Shinee says

    June 2, 2016 at 10:18 AM

    Oh my!! Absolutely gorgeous tart, and I love the flavor combo here too!!

    Reply
    • Lisa says

      June 2, 2016 at 11:10 AM

      Thank you Shinee! It’s really wonderful!

      Reply
  23. Food Done Light (@FoodDoneLight) says

    June 2, 2016 at 9:35 AM

    This is one gorgeous tart. I love that you used apricots.

    Reply
    • Lisa says

      June 2, 2016 at 10:01 AM

      Glad you like it! — it is quintessential summer!

      Reply
  24. peter @feedyoursoultoo says

    June 2, 2016 at 9:34 AM

    Lisa, this is an absolutely gorgeous tart. Everything from scratch is the way to go!

    Reply
    • Lisa says

      June 2, 2016 at 10:01 AM

      Thanks Peter! – I cheated on the pie crust — I suck at pastry — but the rest of it is from scratch!

      Reply
  25. cookingwithshy says

    May 31, 2016 at 10:48 AM

    How gorgeous is this!!!

    Reply
    • Lisa says

      May 31, 2016 at 10:54 AM

      Thank you – it’s truly spectacular!

      Reply

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