---
title: "Almond Apricot Tart"
url: /almond-apricot-tart/
canonical_url: https://flowers-recipes.com/almond-apricot-tart/
language: en
alternates:
  pl: https://flowerek.com/tarta-migdalowa-z-morelami/
  de: https://barbaras-kochbuch.de/mandeln-aprikosen-tarte/
  en: https://flowers-recipes.com/almond-apricot-tart/
  x-default: https://flowers-recipes.com/almond-apricot-tart/
published: "2013-07-13"
last_updated: "2013-07-13"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/cakes-and-tortes/
related:
  - /banana-tarte-tatin/
  - /key-lime-pie-lime-tart/
  - /almond-plum-tart/
  - /plum-tartlets/
categories:
  - "Baking & Desserts"
  - "Cakes & Tortes"
  - Tarts
tags:
  - cake
  - "jamie oliver"
  - almonds
  - apricots
  - tart
servings: "12 servings"
time: "~ 70-80 minutes"
rating:
  score: 6.8
  best: 10
  votes: 4
image: https://flowers-recipes.com/images/2013/07/mandel-aprikosen-tarte1-620x300.jpg
summary: "A rich almond tart with juicy apricots, brushed with apricot jam and best served warm with crème fraîche or vanilla ice cream. Inspired by Jamie magazine."
---

# Almond Apricot Tart

A rich almond tart with juicy apricots, brushed with apricot jam and best served warm with crème fraîche or vanilla ice cream. Inspired by Jamie magazine.

**This page in other languages:** [Polski (pl)](https://flowerek.com/tarta-migdalowa-z-morelami.md) · [Deutsch (de)](https://barbaras-kochbuch.de/mandeln-aprikosen-tarte.md)

**Published:** July 13, 2013 · **Author:** Basia · **Servings:** 12 servings · **Time:** ~ 70-80 minutes · **Rating:** 6.8/10 (4 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/)
- [Banana Tarte Tatin](https://flowers-recipes.com/banana-tarte-tatin/) — Tarte tatin is a French classic made with apples, sometimes pears, and shortcrust or puff pastry. Today I'm sharing a ve
- [Key Lime Pie – Lime Tart](https://flowers-recipes.com/key-lime-pie-lime-tart/) — A soft, creamy, lime-flavored filling topped with a crisp meringue. Those are the hallmarks of this pie.
- [Almond Plum Tart](https://flowers-recipes.com/almond-plum-tart/) — A sweet, rich, moist almond and plum tart from Jamie Oliver's Jamie's Kitchen, with a crisp crust and a baklava-like cen
- [Plum Tartlets](https://flowers-recipes.com/plum-tartlets/) — Perfect when you need something quick and sweet. Crispy puff pastry tartlets with vanilla pudding and Italian prune plum

## Ingredients

- shortcrust tart dough (see the intro to the recipe)

**Filling:**

- 300 g ground almonds
- 225 g sugar
- 225 g butter, at room temperature
- 3 heaping tbsp all-purpose flour
- 4 eggs
- zest of 2 oranges, juice of 1 orange
- 1 vanilla bean or 1 tsp vanilla bean paste

**Also:**

- 12 fresh apricots or 800 g canned apricots
- 100 g sugar, plus more for sprinkling over the tart
- 4 tbsp apricot jam
- Crème fraîche or vanilla ice cream for serving (optional)

## Instructions

Hello, everyone! I'm sitting on a train to Hamburg right now, using this long stretch of time to share a new recipe with you.

A while ago M. made me happy with the new issue of the English magazine "Jamie," which I already told you about with the recipe for [Spanish-style salad](https://flowers-recipes.com/light-spanish-style-salad/). I really, reeeally like these new recipes. The first one that caught my eye was the apricot cake, especially since I had a few gorgeous fresh apricots that needed to be used up.

To me, almond apricot tart isn't a typical summer cake, because it's quite heavy and sweet. But even in summer there are cooler days when we feel like something heavier and sweeter. It turned out very good, slightly sticky and sweet, although next time I'll use a bit less sugar. It tastes best while still warm, with a dollop of crème fraîche or vanilla ice cream.

Almond apricot tart

The tart actually comes out lighter in color than in the photo. Because I ran out of ground almonds, I used ground hazelnuts instead, which explains the color. It was delicious with the hazelnuts, too.

Jamie's recipe calls for ready-made shortcrust pastry. I used the dough recipe from the [cherry tart](https://flowers-recipes.com/french-cherry-tart-tarte-aux-griottes/). By the way, you absolutely have to try it!

## Instructions - Almond Apricot Tart:

Quickly knead the shortcrust dough from the dough ingredients, as in the [RECIPE](https://flowers-recipes.com/french-cherry-tart-tarte-aux-griottes/), and chill it in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C (350°F). Grease a 28 cm tart pan and dust it with flour. Roll the dough out thinly, then line the pan with it, pressing it up the sides as well. Prick the dough in several places with a fork, cover it with parchment paper, fill with dried peas, beans or pie weights, and blind bake the dough for 15 minutes.

Meanwhile, mix all the filling ingredients and blend them, for example with an immersion blender, to a paste-like consistency.

If you're using fresh apricots, halve them and remove the pits, then place them cut side down in a pan, sprinkle with the sugar, pour in 275 ml of water and cook for about 3-4 minutes, being careful that the apricots only soften slightly and don't turn mushy.

Take the partially baked crust out of the oven and remove the paper with the peas. Put it back in the oven and bake for another 10 minutes. The crust should turn a beautiful golden brown. Then take it out of the oven, let it cool slightly and spread the almond filling over it. Arrange the apricots on top, cut side up, sprinkle with sugar and bake for another 40-45 minutes, until the filling sets and turns golden.

Towards the end of baking, warm the jam in a saucepan. When you take the tart out of the oven, brush it with the jam, wait a moment, and it's ready to serve.

Enjoy!

Source: "Jamie," July 2013 (UK edition)

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