← Back to Search Results
baking French
Fresh Apricot and Almond Tart Recipe-16164

Photo by: Tina Rupp
Comments: 0


This tart filling combines three of my favorite ingredients: brown butter, crème fraîche, and almond paste. Together with a few eggs, sugar, and flour, these flavors make a perfect backdrop for summer apricots or plums. Try to use good sweet apricots or plums at the peak of season.

Yield: One 11½-inch tart, serves 10 to 12


  • 1 recipe Sweet Tart dough
  • 8 tablespoons (4 ounces) butter
  • ¼ cup (2 ounces) almond paste
  • ¾ cup sugar
  • 2 eggs
  • ¼ cup flour
  • ¼ teaspoon salt
  • 1 cup creme fraiche
  • 1 cup (approximately 4 ounces) chopped blanched almonds
  • 7 to 8 (1¼ pounds) medium fresh apricots, pitted and sliced

Special Tools and Pots:

  • 11½-inch tart pan, fluted or straight-sided, with a removable bottom
  • Aluminum foil


Prepare the sweet tart shell. Prepare the Sweet Tart dough according to the instructions. Line the tart pan with the dough, place the weights inside, and bake for 30 minutes. Remove from the oven; take out the pie weights and the liner. Wrap a large piece of aluminum foil a round the outside of the tart pan so that it comes up the outer sides of the pan and drapes over the browned edge of the shell. Pinch the foil around the edge so that it is covered (this will prevent the rim of the tart from over-browning). Return the tart to the oven and bake until the center of the shell has browned, about 15 to 20 minutes. Remove from the oven and allow it to cool, leaving the outer aluminum foil cover in place.

Make the brown butter and almond custard (see the Note on browning butter):

In a small frying pan, brown the butter over medium-high heat until it carmelizes and emits a nutty aroma. Remove from heat.

In the bowl of a stand mixer fitted with the paddle attachment, place the almond paste, sugar, and eggs and beat on medium-high speed until the mixture is thoroughly combined. Turn down to a slow speed and add the flour and salt to the almond mixture. Turn the mixture back up to medium speed and slowly drizzle in the brown butter. (The butter will emulsify into the almond cream, leaving the mixture smooth, creamy, and shiny.) once all the butter has been incorporated, add the crème fraîche and continue mixing on slow speed until thoroughly combined. Scrape down the sides of the bowl and set the custard aside.

Assemble and bake the tart:

Preheat the oven to 350°F. Position the rack in the center of the oven. Cover the bottom of the prebaked tart shell with the chopped almonds and pour the custard on top. Press the sliced apricots into the custard. Bake until the custard puffs a bit and browns, 30 to 40 minutes. Allow the tart to cool for ½ hour on a wire rack before removing it from the metal tart ring.

Serving Suggestions:

Serve this tart slightly warm or at room temperature. This tart needs no accompaniment. It is crispy, creamy, tart, and sweet.


Plum and Almond Tart: This tart also works beautifully with fresh plums. Substitute the same amount of plums for apricots.


Storage: This tart is best if served the day it is made. If you need to plan ahead, the custard and the tart shell can be made and stored separately 2 days in advance.

© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 12 servings, but does not include Sweet Tart Dough. For nutritional information on Sweet Tart Dough, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

273kcal (14%)
67mg (7%)
5mg (8%)
155mcg RAE (5%)
66mg (22%)
78mg (3%)
8g (39%)
18g (28%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?