Apricot Frangipane Tart

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Apricot Frangipane Tart
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Apricot Frangipane Tart

Added by: on Dec 9th, 2010
This is another example of using frangipane to line a tart shell and absorb liquid released by cooking fruit. Surprisingly this tart is good made with canned apricots, so you can even make it out of season. This tart is only 7 inches in diameter, so you can make it with a half recipe of pastry .. more >
Prep Time:
10 min
Cook Time:
1 h 15 min
Ready In:
1 h 25 min



Original Recipe Yield: 1 serving (7 inch tart)


  • 367 grams dough (sweetened basic pie and tart pastry dough, or extra buttery sweet pastry dough, or sweet crispy pastry dough)
  • 5 fresh apricots (or 10 canned apricot halves)
  • 1 cup frangipane (almond cream, or hazelnut frangipane)
  • 1 tablespoon butter (melted)
  • 2 teaspoons sugar
  • * apricot glaze (optional)
Nutrition Facts
Apricot Frangipane Tart

Servings Per Recipe: 1

Amount Per Serving

Calories: 1819

  • Total Fat: 88.3 g
  •     Saturated Fat: 26.7 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 137.2 mg
  • Sodium: 1652.7 mg
  • Total Carbs: 244.4 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 103.7 g
  • Protein: 18 g

how is this calculated?

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Apricot Frangipane Tart


Arrange the apricot wedges on top of a tart shell spread with frangipane. Brush with the melted butter and sprinkle with the sugar.

Apricot Frangipane Tart


Bake until well browned on the edges, then brush with the apricot glaze.

Cooks' note:
Use a 7-inch tart ring or fluted tart pan. Roll the dough into an 8-inch round and line the tart ring or pan with it. Refrigerate the tart shell for at least 30 minutes. Preheat the oven to 300°F.
lf using fresh apricots, halve them. Cut the halves into 3 wedges each. Spread the frangipane in the tart shell and arrange the apricot wedges on top. Brush the tart with the melted butter and sprinkle with the sugar.
Bake for about 45 minutes, or until well browned on the edges. Brush with glaze as soon as the tart comes out of the oven. Serve warm or at room temperature.


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By: Mommy_loves_to_cook on Sep 2nd, 2011

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