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Perfect Rustic Apricot Frangipane Tart Recipe with Pistachios

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A rustic and approachable tart featuring a buttery crust, almond-scented frangipane filling, caramelized apricot halves, and a crunchy pistachio topping. Perfect for seasonal gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • Pinch of salt
  • 2–3 tbsp (30–45 ml) ice water
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (75 g) almond flour (finely ground almonds)
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp almond extract (optional)
  • 1 tbsp (8 g) all-purpose flour
  • 6–8 medium fresh apricots, halved and pitted
  • 1/4 cup (30 g) chopped pistachios, lightly toasted
  • 2 tbsp (30 g) apricot jam
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the tart dough: In a mixing bowl, whisk together sifted flour, sugar, and salt. Add cold, cubed butter and work in with fingertips or pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the frangipane filling: In a clean bowl, beat softened butter and sugar with an electric mixer until light and fluffy (3-4 minutes). Add egg and almond extract; beat until combined. Fold in almond flour and all-purpose flour, mixing just until smooth. Set aside.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer gently to tart pan, pressing into edges. Trim excess dough, leaving about 1-inch (2.5 cm) overhang.
  4. Assemble the tart: Spread frangipane evenly over tart shell. Arrange apricot halves cut side up, slightly overlapping, covering surface. Fold dough edges over filling in rustic pleated fashion.
  5. Bake: Place tart on baking sheet and bake in preheated oven at 350°F (175°C) for 40-45 minutes, until frangipane is set and golden, apricots tender and caramelized.
  6. Glaze and garnish: While tart is warm, brush apricots and dough edges with warmed apricot jam. Sprinkle toasted pistachios on top.
  7. Cool and serve: Allow tart to cool on wire rack for at least 30 minutes before slicing. Dust lightly with powdered sugar if desired. Serve at room temperature or slightly warm.

Notes

If crust edges brown too quickly, tent loosely with foil halfway through baking. Use room temperature egg for smooth frangipane. Chilling dough is critical for flaky crust; a quick 15-minute chill in freezer works if short on time. Warm apricot jam before glazing for easy spreading. Fresh apricots preferred; if using frozen, thaw and pat dry. Pistachios can be swapped with slivered almonds or hazelnuts. Gluten-free and dairy-free adaptations possible with substitutions.

Nutrition

Keywords: apricot tart, frangipane tart, pistachio tart, rustic tart, almond cream tart, easy dessert, summer dessert, fruit tart

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