Having just used up more than half of our summer apricot harvest from our backyard tree 🌳 to make this Homemade Apricot Jam, I still had a ton of my favorite fruit to put to good use. This beautifully fancy-looking Apricot Frangipane Tart is another tasty way to take full advantage of these tart and fuzzy cuties. The best part of this tart: though it looks meticulous, it’s actually also very easy to make.
Fun fact: my very first post in the earliest prototype days of this site was a wonderful fig frangipane tart. This was back when I was attempting to make the food, photograph, and build the site all by myself. Back when I was roughing it trying to figure out WordPress and still only ended up with a noob-built site. Before I tapped into the convenience and absolute Godsend of my brother being my very own computer programming whiz and photographer. Back then the pics were cute in an amateur way, but the tart (which mayyyy happen again 🤔) was memorably delicious and it became something I made for when wowing a crowd was on the menu. Now, not only is the tart great, but so are the photos and the site that makes sharing all this possible. Thanks bro.
Back to the tart: it’s a simple yet sophisticated French classic with a few basic, flavorsome components. The cookie-like vanilla infused shortcrust shell is the perfect buttery base for the lightly decadent almond frangipane filling and fresh, tart apricots. It’s sturdy enough to house a generous smothering of the delightful almond paste and as many apricots as you can cram into the 10” round. Every bite crumbles just the right amount with a smooth and fresh finish from the almond cream and fruit. All three major components play a vital role in making this a perfectly balanced and mature dessert that everyone can enjoy.
You can really use any seasonal fruit of your choice, so have fun with it. This tart is so incredibly stunning and impressive that you just have to make it and wow yourself.
