Apricot frangipane tart

Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good. A thin layer of apricot jam in the base amps up the apricot (our apricot and orange-blossom jam recipe in our March issue would be lovely). For a little bit of gloss, warm extra apricot jam over low heat until it melts, strain it through a sieve and brush it over the tart while it's still warm.

You'll need

130 gm caster sugar 100 gm softened butter Scraped seeds of 2 vanilla beans Finely grated rind and juice of ½ orange ½ tsp ground cinnamon 2 eggs 50 gm (⅓ cup) plain flour 50 ml brandy 150 gm almond meal 120 gm apricot jam (optional) 7 ripe apricots, each cut into 6 pieces   Sweet pastry 300 gm (2⅔ cups) plain flour 90 gm pure icing sugar, sieved 180 gm cold butter, diced 1 egg yolk


  • 01
  • For sweet pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Add butter, pulse until fine crumbs form, then add egg yolk and 1 tbsp iced water and pulse to combine. Turn out onto a work surface, bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes).
  • 02
  • Meanwhile, beat sugar, butter, vanilla seeds, rind, cinnamon and a pinch of salt in an electric mixer until pale (4-5 minutes). Add eggs, flour, brandy and juice, and beat to combine. Stir in almond meal and refrigerate until chilled (1-2 hours).
  • 03
  • Preheat oven to 180C and line an oven tray with baking paper. Roll out pastry on a lightly floured surface to 3mm thick. Place a 4cm-deep, 23cm-diameter ring tin or loose-bottomed tart tin on the oven tray and line it with pastry, allowing excess to overhang. Refrigerate for 30 minutes to rest, then trim edges.
  • 04
  • Spread jam on base of tart case, then spread frangipane over the top. Arrange apricots on top, pressing lightly into frangipane, then bake until golden and centre springs back when lightly pressed (50 minutes to 1 hour). Cool in tin for an hour, then serve. This tart is best eaten on the day it’s made, but will still be good the next day; store it in an airtight container at room temperature.

At A Glance

  • Serves 8 - 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2017

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool