World Flavors Cookbook

Tarte aux Abricots

A summer tart of halved apricots on an almond cream (frangipane) in a buttery shell — a golden Provencal classic.

Cuisine: France

Ingredients

• 1 sweet shortcrust tart shell, blind-baked
• 500g fresh apricots, halved and pitted
• 100g soft butter
• 100g sugar
• 100g ground almonds
• 2 eggs
• 1 tbsp flour
• Apricot jam for glazing

Instructions

1. Make frangipane: beat butter, sugar, almonds, eggs, and flour until smooth.
2. Spread frangipane in blind-baked shell.
3. Press apricot halves cut-side up into the frangipane.
4. Bake at 180C for 35-40 minutes until golden and puffed.
5. Glaze with warm apricot jam.