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This buttery shortcrust filled with almond cream and topped with apricots is one of the luscious desserts you can prepare for any special occasion. It can be a light afternoon slice of sweet tart with your coffee or indulgent festive tart for Christmas.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: French
Keyword: almond tart, apricot jam tart, apricot pie, apricot tart, pate brisee, pie dough
Servings: 12 slices
Calories: 540kcal
Author: Julia


  • 11″ inch tart pan


Pâte brisée (shortcrust pastry)

  • 3 ½ cups (500 g) pastry flour plus for dusting
  • 1 ⅔ cups (375 g) unsalted butter at room temperature and cut into cubes
  • 1 tsp salt
  • 1 large egg yolk
  • 2 tsp sugar
  • 7 tbsp whole milk room temperature

Almond cream filling

  • cup (125 g) unsalted butter room temperature
  • ½ cup (100 g) fine sugar
  • 2 large eggs room temperature
  • ¾ cup (72 g) almond flour or finely ground almonds
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • pinch of cinnamon
  • 1 tsp E.D.SMITH Triple fruits® Apricot Peach Passion Fruit
  • 2 jars halved apricots approx. 9 apricots cut in ⅓ slices


Pâte brisée (shortcrust pastry)

  • In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
  • Sift the flour and add to the food processor. Using the pulse button, pulse few times, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for 2 hours.
  • Take pâte brisée out of the refrigerator and let stand for 30 minutes on the kitchen counter. In the meanwhile, butter the edges of tart pan and place parchment paper on the bottom.
  • On flour-dusted work surface, roll out evenly a piece of short pastry to 1/8-1/4 in (3-5 mm) thickness.
  • Place the dough over the tart pan and press the pâte brisée into the bottom and up the sides of the ring. Cut off the excess pastry dough with a knife. Prick the bottom with a fork and refrigerate for 30 minutes.
  • Preheat the oven on 375F / 180C and prepare almond cream.

Almond cream filling

  • For the almond cream, add all ingredients to a bowl of a food processor.
  • Process on medium and then high speed until creamy and thoroughly combined, about 2- 3 minutes.
  • Spread the almond cream evenly inside the pâte brisée and arrange the apricots, cut in thirds, on top.
  • Bake for 30 minutes or until the almond cream rises on top of the apricots and the almond cream becomes slightly golden.
  • Let it cool the tart, then carefully remove it from tart pan and slide the tart onto a wire rack.
  • Warm E.D.SMITH Triple fruits® Apricot Peach Passion Fruit in the microwave for 20 seconds and brush the smooth apricot glaze evenly over the surface of the tart filling. Let the glaze cool and set before serving the tart.