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A slice of Apricot Frangipane Tart is on a plate with a spoon pouring creme anglaise over it.

Apricot Frangipane Tart with Vanilla Sauce

A delightful combination of silky baked apricots in a puffed almond cream filling surrounded by a shortcrust pastry is a perfect summer bake. Adding a luscious drizzle of velvety Vanilla Sauce takes it to the next level.
Course Dessert
Cuisine French, North American
Keyword almond cream, apricots, creme anglaise, frangipane, shortcrust pastry, vanilla sauce
Prep Time 40 minutes
Cook Time 50 minutes
Servings 8

Ingredients

Shortcrust Pastry

  • 3.5 oz (100 gr; or 1/2 cup minus 2 tsp) unsalted butter, softened to room temperature
  • 6.5 tbsp (50 gr) icing sugar, sifted
  • 1 large egg at room temperature
  • 2 cups (240 gr) plain / all-purpose flour, see Notes can also use a glute free cup for cup blend which contains a binder
  • 1 good pinch fine table salt

Almond Cream Filling

  • 2/3 cup (150 gr) unsalted butter, softened to room temperature
  • 1/2 cup (100 gr) granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/4 cups (150 gr) almond meal
  • 1 tsp vanilla paste
  • 1/2 tsp almond extract optional

Toppings

  • 5-6 mediumish, ripe apricots, about 300 grams, see Notes
  • 1.5 tbsp (20 gr) sliced or slivered almonds
  • 1.5 tbsp apricot jam optional, to glaze

Vanilla Sauce (Creme Anglaise) Makes 1 cup, see Notes

  • 3 large egg yolks
  • 1/4 cup (50 gr) granulated sugar
  • 1/2 cup (125) mL milk
  • 1/2 cup (125) mL heavy cream
  • 1 tsp vanilla paste or extract

Instructions

Shortcrust Pastry

  1. Combine the softened butter and icing sugar in a large bowl, or the bowl of your stand mixer. Using the paddle attachment on medium speed, mix until completely smooth, about 3 minutes.
  2. Add the egg, stir through. Then add the flour and salt (or flour and almond meal mix) and mix on low speed until well combined, stopping to scrape the side of the bowl when required. Quit as soon as a rough dough comes together.
  3. Transfer the dough to the counter and bring together into a ball. Place the dough between two large sheets of parchment paper. Roll the dough into a large disk that is about 1/6 inch (4mm) thick. It should be a good 2 inches larger than the tart shell you will be using. Transfer everything onto a flat tray and refrigerate for at least 1 hour.
  4. Peel off one of the parchment sheets and use the other one to help transfer the pastry over a 9-9.5 inch (24 cm) tart shell with removable bottom. Gently press the pastry down into the inner corners or edges of the tart shell. Trim away any excess with a small knife. Place this back in the fridge chill and rest for at least 1 hour, or overnight (or for up to 24 hours).
  5. Preheat your oven on 325F (160Celsius). Dock the pastry using a fork to prick all over the bottom of the pastry. Place the pastry in the freezer while the oven is preheating.
  6. Par-bake for 15 to 20 minutes or until the bottom feels dry to the touch. Place on a wire rack and leave to cool down completely. (If you aren't sure you chilled the pastry enough, feel free to line the pastry with parchment paper and a full layer of baking beans before placing the tart shell into the oven. Remove the beans and parchment carefully after 15 minutes and return the pastry to the oven to continue baking till dry.

Almond Cream Filling

  1. Combine the softened butter and sugar in a large bowl if using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment. Cream the butter and sugar at medium speed for about 2 to 3 minutes, or until very soft, and increased in volume.
  2. Use a fork to whisk the eggs and vanilla paste or extract in a separate bowl. Then add this to the butter sugar mixture and mix until you get a smooth paste. Mix in the Almond Meal. You should get a thick, coarse paste. Scrape down the sides, and stir through the almond extract if using.
  3. Spread the almond cream into an even layer at the bottom of the cool par-baked tart pastry. A small off-set spatula works great, but a spoon will do the trick as well.

Toppings

  1. Wash and dry the apricots. Slice the apricots in half, and then cut each half into 3 slices. Slightly press each apricot slice into the almond cream and create two rings of apricots. They can be placed pretty close together, then almond cream filling will puff up around them as it bakes. Sprinkle with sliced or slivered almonds.
  2. Bake at 325F (160 degree Celsius) for 45 to 50 minutes or until the almond filling is puffed and golden. Place on a wire rack to cool down.
  3. While it is cooling, place the apricot jam and a splash of water in a small pan over medium low heat on the stove (or a small bowl and slightly heat up in the microwave). Brush the warm apricot jam over the cooled apricots and the almond filling.

Vanilla Sauce

  1. In a bowl whisk together the egg yolks and sugar until slightly thickened. Place the bowl onto a dampened tea towel. In a heavy bottomed saucepan over medium heat, cook the milk and cream until bubbles start to appear along the edges, about 5-6 minutes. Reduce the heat to medium low.
  2. Whisking continuously, add 1/4 cup of the warm milk cream mixture to the egg and sugar in the bowl. Add another 1/4 cup of the dairy, all the while whisking.

  3. Return the milk and egg mixture to the pan and place on the stove over medium low. Using a silicone spatula or wooden spoon to gently stir and scrape the bottom and corners of the pan, cook until the sauce has thickened, an instant-read thermometer shows 170F, and you can scrape the back of the spatula through the sauce and leave a path that doesn't disappear. This should take about 4-5 minutes.

  4. Pour the sauce over a small sieve set over a small bowl. This will catch any bits of egg that may have cooked. You may need to do this twice. Stir in the vanilla paste till evenly distributed. Transfer to a jar with a lid and store in the fridge till needed.

Recipe Notes

You can replace 1/4 cup or 40 grams of the all purpose flour with the same amount of almond meal or almond flour.
Make sure the apricots are ripe, but not over-ripe. Over-ripe will result in a wet, mushy apricot, instead of silky soft apricot once baked.
This is just enough vanilla sauce for serving with the tart. Honestly I would just double the recipe, it will get used, I promise!
The pastry and the frangipane (almond cream filling) can be made ahead and even frozen separately till ready to bake up. Wrap the pastry well in plastic wrap and then place in a freezer bag. The almond filling can be placed in a sealed container for freezing. Thaw in the fridge over night. Continue with the recipe.

Apricot Tart adapted from the recipe on the A Baking Journey website