Almond, Apricot, and Cherry Tart Recipe

Name: Almond, Apricot, and Cherry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/3 cup whole almonds, toasted; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/3 cup powdered sugar; 1 large egg; 2 ounces crumbled almond paste (about 3 packed tablespoons); 6 tablespoons sugar, divided; 3 1/2 tablespoons unsalted butter, room temperature; 1 large egg; 3 tablespoons cake flour; 9 medium apricots (about 22 ounces), pitted, quartered; 20 cherries, pitted, halved

Servings: persons

1 1/2 cups all purpose flour
1/3 cup whole almonds, toasted
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg
2 ounces crumbled almond paste (about 3 packed tablespoons)
6 tablespoons sugar, divided
3 1/2 tablespoons unsalted butter, room temperature
1 large egg
3 tablespoons cake flour
9 medium apricots (about 22 ounces), pitted, quartered
20 cherries, pitted, halved

1
Blend first 3 ingredients in processor until almonds are finely ground.
2
Using electric mixer, beat butter and powdered sugar in medium bowl until blended.
3
Beat in egg.
4
Add flour mixture; beat until blended.
5
Gather dough into ball; flatten into square.
6
Wrap in plastic; refrigerate 1 hour.
7
Roll out dough on floured surface to 10-inch square.
8
Transfer to 9-inch square tart pan with removable bottom; press crust over bottom and up sides of pan.
9
Trim any excess dough.
10
Pierce crust all over with fork; chill at least 2 hours.
11
(Can be made 1 day ahead.
12
Cover; keep chilled.)
13
Preheat oven to 350F.
14
Using electric mixer, beat almond paste and 4 tablespoons sugar in medium bowl until fine meal forms, about 3 minutes.
15
Add butter; beat until almost smooth.
16
Add egg; beat until smooth.
17
Beat in flour.
18
Spread filling evenly in unbaked crust.
19
Arrange apricot quarters on sides with rounded side up in rows atop filling.
20
Place cherry halves between apricots.
21
Sprinkle remaining 2 tablespoons sugar over fruit.
22
Bake tart 30 minutes.
23
Reduce oven temperature to 325F.
24
Bake until crust is golden and filling is puffed and golden, about 30 minutes longer.
25
Cool tart in pan on rack at least 1 hour.
26
Serve tart warm or at room temperature.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/3 cup whole almonds, toasted, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, room temperature, and more.

Yes, Almond, Apricot, and Cherry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond, Apricot, and Cherry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions