Apricot Almond Tart Frangipane Puff Pastry Bake Tips, FAQ & printable recipe

Tips for success

For the flakiest pastry, keep the puff pastry cold until just before baking. If it warms up too much, the butter will melt too quickly and the layers won't separate as well.

You can chill the assembled tart in the freezer for 10 minutes before baking to ensure the pastry is very cold.

When grating the marzipan white chocolate, use a light touch and work quickly to avoid melting it. If the chocolate starts to soften, pop it in the freezer for a few minutes.

The grated curls should be uneven and fluffy, which helps them melt into the frangipane seamlessly.

Variations

• Peach and Raspberry: Swap apricots for ripe peaches and scatter a handful of raspberries over the frangipane before baking. The raspberries add a bright, tart contrast to the sweet peaches.
• Cherry Almond: Use sweet cherries, pitted and halved, in place of apricots. Increase the honey glaze to 3 tablespoons to complement the cherries' natural sweetness.
• Plum and Cardamom: Substitute apricots with red or black plums, and add 1/4 teaspoon ground cardamom to the frangipane. The warm spice pairs beautifully with the plums' tartness.
• Nectarine and Thyme: Use nectarines instead of apricots and sprinkle 1 teaspoon fresh thyme leaves over the tart before baking. The thyme adds an unexpected herbal note that enhances the fruit.

Storage and make-ahead

Fridge

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–10 minutes to restore crispness.

Freezer

Freeze the baked, unglazed tart for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 minutes.

Reheat

Reheat individual slices in a toaster oven or regular oven at 350°F for 5–7 minutes until warm and crisp.

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The pastry may lose some crispness, but the flavors will meld. To refresh, reheat in a 350°F (175°C) oven for 5–10 minutes until warm.

The tart can be assembled up to a day ahead and stored in the refrigerator, covered. Bring to room temperature for 30 minutes before baking.

Alternatively, bake the tart fully, let it cool, and store in the refrigerator; glaze and dust with powdered sugar just before serving.

Serving ideas

Serve the tart warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of warm, flaky pastry and cold, creamy accompaniment is irresistible. A drizzle of extra honey over the top is a lovely touch.

For a more elegant presentation, cut the tart into squares or rectangles and arrange on a platter. Garnish with fresh mint leaves or a few extra sliced almonds.

This tart is also delicious at room temperature, making it a great make-ahead dessert for picnics or brunches.

Frequently asked questions

Recipe card

Apricot Almond Tart Frangipane Puff Pastry Bake

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 6 ripe apricots, halved and pitted
• 4 oz almond marzipan white chocolate, grated
• 1 cup almond frangipane cream
• 1/2 cup sliced almonds
• 1 egg, beaten (for egg wash)
• 2 tbsp honey
• 1 tbsp powdered sugar, for dusting

Instructions

1. 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.
2. Grate the almond marzipan white chocolate on the large holes of a box grater into a bowl. Set aside.
3. Spread the almond frangipane cream evenly inside the scored border of the pastry, leaving the border clean.
4. Nestle the apricot halves cut side up into the frangipane, arranging them in rows or a pattern.
5. Scatter the sliced almonds over the top of the apricots and frangipane. Brush the pastry border with the beaten egg.
6. 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.
7. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

370

Protein

6 g

Carbohydrates

38 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.