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Perfect Fresh Apricot Tart Recipe Easy Homemade Almond Filling

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A fresh and comforting apricot tart featuring a buttery, flaky crust and a creamy almond filling, topped with juicy apricots and a honey glaze. Perfect for summer gatherings or a light dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice-cold water, as needed
  • Pinch of salt
  • 3/4 cup (90g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 4–5 ripe apricots, halved and pitted
  • 1 tablespoon honey or apricot jam (for glazing)
  • Slivered almonds for garnish (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with some pea-sized pieces. Beat egg yolk with 1 tablespoon ice-cold water and add to mixture. Mix gently until dough comes together, adding more water if needed. Knead briefly on floured surface, form into disk, wrap, and chill for at least 30 minutes.
  2. Make the Creamy Almond Filling: Combine softened butter and sugar in a bowl and beat until light and fluffy. Add egg, vanilla extract, and almond extract if using, mixing well. Fold in almond flour until smooth and creamy. Set aside.
  3. Roll Out and Assemble: Preheat oven to 350°F (175°C). Roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into edges, and trim excess. Prick base with fork. Spread almond filling evenly over crust. Arrange apricot halves cut-side up over filling, overlapping slightly.
  4. Bake the Tart: Place tart pan on baking sheet and bake for 35-40 minutes until crust is golden and filling puffs slightly. Cover with foil halfway through if apricots brown too fast. Filling should be set but soft with a gentle jiggle.
  5. Glaze and Cool: Remove tart from oven and brush apricots with honey or warmed apricot jam. Sprinkle slivered almonds on top if desired. Cool in pan for at least 20 minutes before removing rim and slicing.

Notes

Keep butter cold for a flaky crust. Do not overwork dough to avoid toughness. Use almond flour for smooth filling texture. Prick crust base to prevent bubbles. Tent tart with foil if apricots brown too quickly. Pre-bake crust 8-10 minutes to prevent sogginess. Ripe but firm apricots yield best texture. Variations include gluten-free flour, dairy-free substitutions, and seasonal fruit swaps.

Nutrition

Keywords: apricot tart, almond filling, fresh apricots, summer dessert, easy tart recipe, homemade tart, almond flour dessert

Find it online: https://dahliadishes.com/perfect-fresh-apricot-tart-recipe-easy-homemade-almond-filling/