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apricot tart with almond cream

Apricot tartlet with almond cream

Apricots and almonds are a perfect match. The skin is soft and slightly furry, but they can be eaten without having to be peeled. They taste sweet too without being too juicy.
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course baking, Desserts
Cuisine French
Servings 4 people
Calories 383 kcal

EQUIPMENT (click pictures for details)

Piping bag
Rolling Pin
Round cake mould


  • 400 gr sweet shortcrust pastry - pate sablee sucrée
  • 250 gr almond cream room temperature
  • 500 gr small apricots
  • 2 tbsp apricot jam or jelly
  • Toasted almonds whole or slices
  • Soft butter for the mould
  • Icing sugar for the mould


Prepare the crust

  • Brush 4 x 10 cm diameter tartlet moulds with butter and coat with a thin layer of icing sugar. Refrigerate.
  • Roll out the shortcrust dough to 1-2 mm on a lightly floured working surface. Cut 4 discs of 15 cm.
  • Cover the bottom of each tartlet mould and gently press with your finger so the dough adheres the sides.
  • Trim the excess dough with a knife at the top of the rim.
  • Prick the bottom of the tartlet lightly and refrigerate for 30 minutes.

Prepare the filling

  • Wash and cut the apricots in half and remove the stones.
  • Use a piping bag with a nozzle N7 to divide the almond cream equally into the 4 tartlets.
    piping almond cream in short crust
  • Arrange the halved apricots on the cream.
    ingredients for apricot tart


  • Warm the oven to 180°C and bake the tartlets for 20 minutes.
  • Lower the temperature to 160°C and bake for another 20 minutes.
    baking apricot tart


  • Melt the apricot jam or jelly in the microwave and brush it over the baked tartlets for a nice shiny finish. Garnish with some almonds.
    apricot tart

Nutrition for 1 portion

Calories: 383kcalCarbohydrates: 73gProtein: 9gFat: 7gSodium: 488mgFiber: 4gSugar: 16gVitamin A: 2428IUVitamin C: 13mgCalcium: 29mgIron: 4mg
Keyword dessert
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