6 75 mins
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Apricot Tart with Sliced Almonds


  • 825g SPC apricot halves removed from juice (you need approx.12 halves)
  • 1 cup caster sugar, divided in half (250g)
  • 1 cup ground almonds
  • 1/2 cup unsalted butter, softened (120g)
  • 2 small eggs
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup cornflour, plus extra for dusting
  • 1 sheet readymade puff pastry, thawed if frozen
  • 1/2 cup apricot jam (150g)
  • 1/2 cup flaked almonds


  1. Preheat the oven to 200°C (180° fan)
  2. Combine 150 g of the sugar with 300 ml water in a saucepan. Bring to the boil over a moderate heat until sugar has dissolved, and a syrup is formed.
  3. Reduce the syrup to a steady simmer and add the apricot halves. Cover and simmer over a low heat until the apricots are sticky with the syrup
  4. Set off the heat as you prepare the frangipane and pastry.
  5. Combine the remaining caster sugar with the ground almonds, butter, eggs, vanilla extract, and salt in a food processor. Blend on high until smooth, scraping down the sides with a spatula as needed.
  6. Add the cornflour and pulse until the mixture comes together like a very soft dough.
  7. Lay out the pastry on a surface dusted with cornflour; roll out into a 30 cm | 12″ x 30 cm | 12″ square. Transfer to a large baking sheet lined with parchment paper.
  8. Working about 1 1/2 cm | 1/2″ in from the edge of the pastry, lightly score a rectangular border all the way around using the tip of a sharp paring knife; make sure not to cut all the way through the pastry.
  9. Spread the frangipane onto the pastry, stopping just short of the border all the way around.
  10. Top with four rows of poached apricot halves, three to each row; brush with apricot jam and sprinkle with flaked almonds.
  11. Bake until the pastry is golden-brown and puffed at the edges, 25-35 minutes. Remove from the oven and let cool slightly.

  12. To serve, carefully lift the tart off the tray and cut into squares. Serve with fresh cream or ice- cream
Apricot Tart with Sliced Almonds

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