Almond and Apricot Tart

 I love apricots, but you don't see them often, and sadly, our town market is no more. so saw some on offer in the supermarket and bought them to make this tart, another French recipe from my friend.

I used ready made shortcrust pastry, as it's too hot to make my own.

You need: a block of shortcrust pastry, 75g caster sugar, 75g ground almonds, 600g apricots, 75g soft butter, 1 egg, and a handful of flaked almonds to sprinkle on top.

Preheat oven 200C/gas6                   Tart tin 24 - 26 cms

Roll pastry out and fit into tin. Put in fridge while you make the filling.

Wash and stone the apricots.

Mix together the sugar, butter, ground almonds and the beaten egg - make sure it's well mixed.

Spread over the pastry and top with the apricots. 

Bake for about 35mins then sprinkle the almonds over the top. 

You can add the flaked almonds partway through cooking, but I prefer them like this.

I like the crunchy pastry, the soft filling, then the fruit and the nice crunch of the flaked almonds.
I wonder if it would work with a large tin of apricots? 


I really enjoy good apricots, but it can be difficult to find really lovely, ripe ones. If I do, then a French apricot tart would suit me perfectly. Absolutely lovely and I'm very jealous. I've used tinned apricots in cakes and one or two savoury dishes but never in a tart - it might be worth a try. I agree that it's best to add the almonds at the end of the cooking. I know that there are French cooks who'd strongly disagree, though.
What a lovely tart! I do so love apricots but, like Phil, have had a difficult time finding any that were very good this summer. The flaked almonds are another favourite of mine. If I can get some proper apricots tomorrow, this is going on the menu!

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