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Apricot Frangipane Tart with Fresh Cherries

Apricot and Frangipane Tart with Fresh Cherries

Renée Robinson

A Beautiful Tart with Creamy Almond Filling, Fresh Apricots and Cherries.

I was thrilled to get my hands on some really good fresh apricots. They only show up for a very short time in my local markets and I took advantage of the opportunity to quickly start baking an apricot frangipane tart.

Fresh Apricots

I love frangipane, but I think it’s at its most spectacular when it’s paired with apricots. That creamy almond texture has long been a favorite of mine. It’s so easy to make. Just beat some butter and sugar, add eggs, then almond flour and flavorings.

Frangipane Filling

Seeing as I also had some beautiful sweet cherries, I wanted to add them, but didn’t want the flavor of cooked cherries. Instead, I chose to add a little kirschwasser to the frangipane and top the baked tart with some of those fresh cherries. I ended up loving the pop of fresh flavor along with the almond and apricots.

I brushed some apricot jam on the bottom of the crust before adding the frangipane and also brushed some on top of the finished tart. What a delicious combination this all turned out to be. I hope you’ll get some of those apricots when they’re at their peak and give this a try.

As for the crust, I either use a press-in tart crust or a pie crust when making tarts. I know that a pâte sucrée is the classic crust for these types of tarts, but I’m not a fan. I’ve made many and don’t like any of them. They taste like stale shortbread to me. I’ve eaten them in bakeries, etc. and finally came to the conclusion they are simply not my thing. You could definitely use one here if you prefer that kind of crust.

I used an all butter pie crust, which I don’t think can be beat. I’m working on my own recipe and want to make it a few more times before sharing it. I want to be sure it’s perfect. In the meantime, I’d recommend Jacques Pepin’s recipe because it makes enough to fill a large tart pan. I used an 11 inch pan for this recipe. I wanted it to be nice and big and couldn’t have been happier with the result.

Apricot Frangipane Tart with Fresh Cherries

Recipe by Renée Robinson

8 - 10


Apricot halves are set into a filling of fragrant almond frangipane. Baked in a butter pastry crust and topped with beautiful Bing cherries for the win!

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  • Pastry for an 11 inch tart pan, par-baked - See Note

  • 175 grams (1 1/2 sticks) salted butter, softened

  • 175 grams (3/4 cup)granulated sugar

  • 200 grams (approximately 2 cups) blanched almond flour

  • Pinch salt

  • 1 tablespoon kirschwasser

  • 1/2 teaspoon almond extract

  • 4 large eggs, room temperature

  • 1/3 cup plus 1/4 cup apricot jam, divided

  • 8 apricots, halved and pitted

  • 8 - 10 Bing cherries


  • Preheat the oven to 375° with a rack in the center.
  • Spread 1/3 cup apricot jam in the bottom of the cooled par-baked tart crust.
  • Combine the butter and sugar in a medium bowl. Beat at high speed with a stand mixer or hand mixer for about a minute. Add the eggs, one at a time, beating well after each addition. Stir in the almond flour, pinch of salt, kirschwasser, and almond extract. Spread over the apricot jam layer. Arrange the apricot halves on top, place in the oven and bake for 35 - 40 minutes, until it is golden brown across the top. Remove to a rack and let cool completely.
  • Brush the top lightly with apricot jam. If your jam is too thick to spread easily, heat it up in the microwave for about 10 seconds. Top with the cherries and Enjoy!


  • 11 inch Tart Pan


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