Easy Apricot Almond Tart with Creamy Almond Filling

This apricot almond cream tart combines crisp pastry, soft almond filling and juicy apricots.

It is simple enough for home baking but still looks like a classic bakery dessert.

Ingredients for 8 servings

• 1 shortcrust pastry sheet, about 250 g
• 8 fresh apricots, halved and pitted
• 100 g almond flour
• 80 g soft butter
• 80 g sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 25 g sliced almonds
• 1 tablespoon apricot jam, optional

How to make it

Prepare the pastry

Line a 24 cm tart pan with pastry. Prick the base with a fork and chill while making the almond cream.

Make the filling

Beat butter and sugar until creamy. Add eggs, almond flour, flour and vanilla, then mix until smooth.

Arrange and bake

Spread the almond cream into the tart shell. Add apricot halves on top and sprinkle with sliced almonds. Bake at 180°C for 35 to 40 minutes.

Helpful tips

If the apricots are very tart, brush the warm tart with a little apricot jam for shine and gentle sweetness.

Conclusion

This apricot tart is fruity, soft and lightly crisp. It is best served cooled, so the almond cream has time to set cleanly.