Apricot Frangipane Tart

With the classic flavours of apricot and almonds, this easy and elegant tart makes an impressive dessert for holiday entertaining. 

8 servings

Average 1hr 35min +15min cooling time

Ingredients

Ingredients

for this recipe Apricot Frangipane Tart

Crust:

½ package Shirriff Pie Crust Mix

Filling:

1 ¼ cup blanched almonds
¾ cup granulated sugar
¼ cup all-purpose flour
Pinch salt
¾ cup cold unsalted butter cut into cubes
3 eggs
¼ cup brandy divided
1 tsp vanilla
1 tsp grated lemon zest
6 apricots halved and pitted
2 tbsp apricot jam

Preparation

Preparation

1

Crust: Preheat oven to 375°F (190°C). Prepare single pie crust according to package directions; roll out pastry and fit into 9-inch (23 cm) tart pan with removable bottom, trimming excess pastry. Prick bottom of tart shell with fork; line with foil or parchment paper and fill with pie weights. 

2

Bake for 18 to 20 minutes in bottom third of oven. Remove foil and weights; bake 5 to 7 minutes or until crisp and lightly golden. Let cool completely.

3

Filling: Preheat oven to 375°F (190°C). In food processor, combine almonds, sugar, flour and salt; pulse until finely ground. Add butter; pulse until mixture resembles coarse meal. Add eggs, one at a time, mixing just until blended. Mix in 2 tbsp (30 mL) brandy, vanilla and lemon zest. Scrape into prepared crust. Arrange apricot halves on top with cut sides facing up. 

4

Bake in bottom third of oven for 40 to 45 minutes or until golden brown and tester comes out clean when inserted in centre. Let cool completely on rack; remove side of tart pan. 

5

Place tart on serving dish. In small saucepan set over medium heat, heat remaining brandy with jam for 3 to 5 minutes or until brandy has evaporated. Brush over tart. 

Cook’s Tip:

  • Substitute plums, cherries or raspberries for apricots if desired. 
  • Substitute rum, whiskey or lemon juice for brandy if desired. 
  • Alternatively, dust with icing sugar instead of glazing with apricot jam.