Spring Apricot Almond Tart

Ultimate Spring Apricot Almond Tart

It’s apricot season! So instead of gnawing on those leathery dried wannabesin 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 Ultimate Spring Apricot Almond Tart is jammy, rubbly and the perfect balance between puckery and sweet.  Best of all, it’s so easy — I made two!

Fresh apricots in a bowl.

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 apricot almond 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!

fitting crust into tart pans.

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.  

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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.  Her apricot almond tart.

Finally – it was my turn!  I stocked up on Apricots from Costco and she e-mailed the recipe to me.

pulsing almonds in a food processor.

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.

peeling apricots for apricot almond tart.

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.

spreading jam and crushed almonds in a tart pan.

Assembling Apricot Almond Tart

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.)  

arranging apricot halves over the almonds.

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.

dousing apricot almond tart with sugar.

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 ready to serve.

More tart recipes you’ll love:

Serving the tart.

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Ultimate Spring Apricot Almond Tart
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4.30 from 10 votes

Apricot Almond Tart

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!
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword almond, apricot, tart
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8


  • 1 9 inch pie crust
  • ¼ cup apricot preserves
  • ¾ cup slivered almonds
  • 7-9 apricots
  • cup sugar
  • 1 tablespoon butter cut into small pieces
  • special equipment: 9″ tart pan with removable bottom


  • Preheat the oven to 450°.
  • 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.
  • After removing the pastry, reduce the oven temperature to 375°.
  • 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.
  • 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.
  • 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.
  • Bake until apricots are tender about 50 minutes to one hour. Cool on a rack.


Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 635IU | Vitamin C: 3.1mg | Calcium: 31mg | Iron: 0.5mg

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Looking for a warm, cheery "ultimate Spring-y dessert"? This Apricot Almond Tart is tangy, sweet and irresistible. Use fresh apricots for amazing results. #apricottart #apricotdessert #springdessert #easterdessert #mothersdaydessert

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  1. Deanna Samaan says:

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

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

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

  3. brandidcrawfordgmailcom says:

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

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

  4. Priya Lakshminarayan says:

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

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

  5. Renee Nicole's Kitchen says:

    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.

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

  6. 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 🙂

  7. Everyday Sarah Jane says:

    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! 🙂

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

  8. 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!

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

  9. 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! 😀

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

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

  11. Food Done Light (@FoodDoneLight) says:

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

    1. Glad you like it! — it is quintessential summer!

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