Apricot Frangipane Tart


by: Chi Town Kitchen

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 dough. If you want to make a full-size tart - 9 or 10 inches - use a full recipe of pastry dough and double the frangipane and fruit amounts called for.


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serves: 1

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

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

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