Almond-Apricot Tart Recipe

Name: Almond-Apricot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry; 1/3 cup sugar; 2/3 cup slivered almonds, lightly toasted; 6 tbsp. butter, melted; 1 egg; 1/4 tsp. vanilla extract; 1/4 tsp. almond extract; 1-1/2 tbsp. flour; 4 apricots, halved and pitted; 1/4 cup whole almonds, skin on; Powdered sugar, for garnish

Servings: persons

1 sheet puff pastry
1/3 cup sugar
2/3 cup slivered almonds, lightly toasted
6 tbsp. butter, melted
1 egg
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1-1/2 tbsp. flour
4 apricots, halved and pitted
1/4 cup whole almonds, skin on
Powdered sugar, for garnish

1
Preheat oven to 425F.
2
Place almonds in a food processor and process finely.
3
Add sugar, butter, egg, vanilla and flour; mix well.
4
Roll out the puff pastry and place it in a 9-inch pie plate.
5
Spread the almond-butter mixture within the pastry.
6
Press the apricot halves firmly into the almond-butter mixture in even intervals.
7
Place whole almonds in between the apricots.
8
Bake until golden brown, around 30 to 40 minutes.
9
Garnish with powdered sugar.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 sheet puff pastry, 1/3 cup sugar, 2/3 cup slivered almonds, lightly toasted, 6 tbsp. butter, melted, and more.

Yes, Almond-Apricot 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.

Almond-Apricot Tart

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