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Judy’s Apricot Tart

On my actual birthday we had a small barbecue to celebrate. Everyone brought something to contribute, from homemade mac and cheese, to green salad, and of course, dessert! Judy made me an incredible apricot tart using apricots from our family’s apricot tree. This tart was so delicious and well-received by everyone that night. It’s also pretty gorgeous, as you can see below.

She forwarded me the recipe from Bon Appétit as found on Epicurious so that I can make it sometime.


Isn’t it beautiful?

Apricot Tart with Pistachio-Almond Frangipane



  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons chilled whipping cream
  • 1 large egg yolk


  • 1/2 cup shelled natural unsalted pistachios (about 2 ounces)
  • 1/2 cup slivered almonds (about 2 ounces)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

9 large apricots, halved, pitted


  • 1/3 cup apricot jam
  • 2 teaspoons water
  • Chopped pistachios


For crust:

  1. Combine flour, sugar, and salt in processor; blend 5 seconds.
  2. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  3. Add cream and egg yolk. Using on/off turns, blend until moist clumps form.
  4. Gather dough into ball.
  5. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom.
  6. Pierce crust all over with fork.
  7. Cover and refrigerate at least 1 hour and up to 1 day.

For filling:

  1. Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground.
  2. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)

To prepare tart:

  1. Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
  2. Spread filling evenly in crust.
  3. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible.
  4. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.

For glaze:

  1. Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly.
  2. Strain glaze into small bowl.
  3. Push up pan bottom to release tart.
  4. Place tart on platter.
  5. Brush glaze over tart.
  6. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)

It looks like a lot of steps, but everything is broken down by each part of the tart. While I haven’t made this before, I think it would be easy to multi-task: while the crust is chilling, make the filling and the glaze.


Two of my favorite desserts: Great-Gramma Emogene’s Coconut Cake and Judy’s Apricot Tart

About In Natalie's Shoes

I’m a twenty-something food fanatic. By day, I’m working for a non-profit, by night I’m dreaming of becoming a domestic goddess, creating adorable crafts to gift and engineering delicious home cooked meals for the fabulous dinner parties I’ll one day throw. I love to travel, locally, regionally… heck, even internationally, I don’t discriminate too much when it comes to a new destination. I am a little obsessed with taking photos of the food I eat, whether I make it or pay to eat it. It is my firm belief that a girl can never have enough purses or too many shoes. I plan to fill this lovely little blog with my adventures in food, travel, and craftiness. I hope you enjoy!

One response »

  1. Pingback: Great-Grandma Emogene’s Coconut Cake « In Natalie's Shoes

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