Apricot Almond Cream Tart (Amandine)
A summer dessert from the classic French pastry repertoire (CAP pastry-diploma recipe): shortcrust filled with almond cream, into which apricot halves sink and candy as they bake. The apricots' acidity balances the buttery sweetness of the frangipane — with ripe July apricots it is hard to beat.
Original recipe : Encore un gâteau — recette CAP pâtissier
Ingredients
- For the pastry: 200 g flour
- 100 g butter
- 80 g sugar
- 1 egg
- 1 pinch salt
- For the almond cream: 80 g ground almonds
- 80 g soft butter
- 80 g sugar
- 1 egg
- 16 apricot halves (fresh, frozen or in syrup)
- Flaked almonds (optional)
Method
- 1Make the pastry: mix flour, sugar and salt, rub in the butter, then add the egg. Form a ball, wrap and chill 30 minutes.
- 2Preheat the oven to 180 °C (350 °F). Roll out and line a 24 cm tart tin.
- 3Make the almond cream: beat the soft butter with the sugar, add the egg then the ground almonds.
- 4Spread the almond cream over the tart base and smooth with a spatula.
- 5Arrange the apricot halves rounded side up, pressing in lightly.
- 6Scatter with flaked almonds if you like.
- 7Bake at 180 °C 30–35 minutes: the cream should be puffed and golden.
- 8Cool slightly before unmoulding.
Tips & tricks
- With ripe fresh apricots, no extra sugar is needed.
- The "3 × 80 g" almond cream (butter, sugar, almonds) is the ratio to remember.
- A brush of apricot glaze out of the oven makes the tart shine.
Variations
- Same base with pears (classic amandine), plums or peaches.
- A drop of bitter almond extract in the cream deepens the flavour.
Storage
2 days at room temperature under a dome, 3–4 days refrigerated.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Cream : soy, oat or coconut cream.
- Sugar : maple syrup, honey or coconut sugar.
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A coffee or fragrant tea
- A scoop of vanilla ice cream
- Homemade custard
- Some fresh seasonal fruit
Frequently asked questions
How long does it take to make "Apricot Almond Cream Tart (Amandine)"?
Allow about 30 min of prep and 35 min of cooking, i.e. 1 h 5 min in total for 6 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Apricot Almond Cream Tart (Amandine)" ahead and store it?
2 days at room temperature under a dome, 3–4 days refrigerated.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Apricot Almond Cream Tart (Amandine)" is vegetarian: it contains no meat or fish.
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