Apricot Almond Tart Frangipane Puff Pastry Bake Step-by-step instructions

Before you start

Before you begin, make sure the puff pastry is thawed but still cold. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Have all ingredients measured and ready: halved apricots, grated chocolate, frangipane, sliced almonds, beaten egg, honey, and powdered sugar. This tart comes together quickly, so mise en place is essential.

Instructions

Prepare the Base

1. 1Prepare the Pastry and Filling
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the puff pastry sheet on the prepared sheet. With a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the inner area with a fork.
   Look for The border is clearly defined, and the inner area is dotted with fork marks.
   Tip Chill the pastry for 10 minutes before baking if it becomes too soft.
2. 2Grate the Chocolate
   Grate the almond marzipan white chocolate on the large holes of a box grater into a bowl. Set aside.
   Look for You have a pile of ivory chocolate curls.
   Tip Chill the chocolate for 5 minutes before grating for cleaner shavings.
3. 3Spread the Frangipane
   Spread the almond frangipane cream evenly inside the scored border of the pastry, leaving the border clean.
   Look for The frangipane is smooth and level within the border.
   Tip Use an offset spatula for even spreading.
4. 4Arrange the Apricots
   Nestle the apricot halves cut side up into the frangipane, arranging them in rows or a pattern.
   Look for The apricots are snugly set in the cream, cut sides up.
   Tip Use ripe but firm apricots so they hold their shape.

The pastry is scored with a clean border, the chocolate is grated into curls, and the frangipane is spread evenly. The apricots are nestled cut side up, and the almonds and egg wash are ready. The tart looks neat and inviting, with the border clearly defined.

Bake to Golden

5. 5Add Toppings and Egg Wash
   Scatter the sliced almonds over the top of the apricots and frangipane. Brush the pastry border with the beaten egg.
   Look for The almonds are evenly distributed, and the border is glossy with egg wash.
   Tip Avoid brushing egg on the frangipane to keep it tender.
6. 6Bake the Tart
   Bake for 30–35 minutes, until the pastry is golden brown and puffed, and the frangipane is set and lightly browned. The internal temperature of the egg in the frangipane should reach 160°F (71°C) to ensure it is fully cooked.
   Look for The pastry is deep golden, and the frangipane springs back when lightly touched.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The tart emerges from the oven with a puffed, golden pastry border and a lightly browned frangipane. The apricots are soft and slightly caramelized at the edges.

The aroma is nutty and sweet. The frangipane is set and no longer jiggles when the pan is gently shaken.

Glaze and Finish

7. 7Glaze and Dust
   Let the tart cool on the baking sheet for 5 minutes. Warm the honey in a small saucepan or microwave until runny. Brush the warm honey over the baked tart, then dust with powdered sugar.
   Look for The tart is glossy with honey and lightly dusted with sugar.
   Tip Dust the powdered sugar right before serving to avoid melting.

The warm tart is brushed with glossy honey and dusted with powdered sugar. The surface shimmers, and the sugar creates a delicate snowy contrast. The tart is ready to be sliced and served, with flaky layers and a creamy, fruity filling.

Common mistakes

One common mistake is overfilling the pastry with frangipane, which can cause it to spill over the edges during baking. Keep the frangipane within the scored border.

Another is not pricking the pastry inside the border, which can cause it to puff up unevenly. Also, avoid using overly ripe apricots that turn to mush; choose slightly firm ones.

How to tell it’s done

The tart is done when the pastry is puffed and deep golden brown, and the frangipane is set—it should feel firm to the touch and not jiggle.

For food safety, the internal temperature of the frangipane (which contains egg) should reach 160°F (71°C). Let the tart cool for at least 5 minutes before glazing to allow the frangipane to set further.

• Egg dishes: 160°F (71°C) in the thickest part