Print

Easy Apricot Frangipane Tart

Easy Apricot Frangipane Tart - featured image
Print Recipe

A quick and easy homemade tart featuring a flaky buttery crust, creamy almond frangipane filling with cottage cheese for smoothness, and fresh apricot halves marinated with vanilla and orange zest.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 3–4 tablespoons ice water
  • Pinch of salt
  • 3/4 cup (75 g) almond flour
  • 1/4 cup (57 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60 g) cottage cheese, blended smooth
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon almond extract (optional)
  • 6 medium fresh apricots, halved and pitted
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla bean paste or extract
  • 2 tablespoons honey or maple syrup (optional)

Instructions

  1. Make the tart crust: In a food processor, pulse flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Slowly drizzle in ice water, pulsing until dough clumps together. Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the frangipane filling: Blend cottage cheese until smooth. Cream softened butter with sugar until fluffy. Beat in egg, then stir in blended cottage cheese and vanilla extract. Fold in almond flour, all-purpose flour, and almond extract if using. Mix until combined.
  3. Prepare the apricots: Halve and pit apricots. Toss gently with orange zest and vanilla bean paste or extract. Set aside to marinate.
  4. Assemble the tart: Preheat oven to 350°F (175°C). Roll out chilled dough into a 12-inch circle. Transfer to 9-inch tart pan, press into edges, and trim excess. Prick bottom lightly with fork.
  5. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until edges start to turn golden.
  6. Fill and arrange: Spread frangipane filling evenly over warm crust. Arrange apricot halves cut side up over filling, pressing lightly.
  7. Bake the tart: Bake for 30-35 minutes until frangipane is set and golden, apricots tender but not mushy, and edges golden brown.
  8. Cool and finish: Let tart cool in pan at least 30 minutes before slicing. Drizzle honey or maple syrup over top while warm if desired.

Notes

Keep butter cold when making crust to ensure flakiness. Blind bake crust to prevent sogginess. Blend cottage cheese smooth for creamy filling texture. Use apricots that yield slightly to gentle pressure to avoid mushiness. Cover crust edges with foil if browning too fast. Slice tart gently with serrated knife. Drizzle honey or maple syrup for extra sweetness and shine.

Nutrition

Keywords: apricot tart, frangipane tart, almond tart, easy dessert, homemade tart, apricot dessert, almond filling, quick tart recipe

Find it online: https://tempotaste.com/easy-apricot-frangipane-tart-recipe-perfect-for-homemade-desserts/