I can’t get over this Apricot Frangipane Tart with its glossy caramelized fruit, jewel-like raspberries, and rich almond filling tucked into a sweet, buttery crust. It looks bakery-level, but the make-ahead magic is the real secret.

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I’m completely obsessed with this Apricot Raspberry Almond Tart because it hits that rare dessert sweet spot: bright, juicy fruit, buttery crust, and rich almond cream all in one clean slice. I love how the fresh apricots get jammy and slightly caramelized, while the fresh raspberries cut through with a sharp little pop.

But the almond filling is what keeps me coming back, soft, nutty, and just rich enough. And that glossy fruit top?

Ridiculous. This is the tart I want on a sunny table, after dinner, for breakfast, straight from the fridge.

No shame. Just a fork, every time.

Ingredients

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All purpose flour gives the crust structure without making it feel too fancy.
Granulated sugar sweetens the crust and almond filling, but doesn’t go overboard.
Salt keeps everything from tasting flat.
Tiny ingredient, big job.
Cold butter makes the crust flaky and a little rich.
The good stuff.
Egg yolk helps the dough hold together and adds tenderness.
Ice water brings the dough together without making it tough.
Almond meal gives the filling that soft, nutty bakery vibe.
Softened butter makes the almond filling creamy, rich, and cozy.
Eggs help the filling set, so it slices nicely later.
Almond extract makes the tart smell amazing.
A little goes far.
Fresh apricots bring juicy sweetness with a tiny tart kick.
Raspberries add bright color and a fresh, tangy pop.
Apricot jam makes everything glossy, pretty, and honestly more tempting.
Plus lemon juice wakes up the glaze if it tastes too sweet.
Powdered sugar is optional, but it makes the tart look café-level.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1/4 cup (50 g) granulated sugar

1/4 teaspoon salt

8 tablespoons (115 g) unsalted butter, cold and cubed

1 large egg yolk

2 to 3 tablespoons ice water

1 cup (100 g) almond meal

1/2 cup (100 g) granulated sugar

4 tablespoons (56 g) unsalted butter, softened

1 large egg plus 1 large egg yolk

1 teaspoon almond extract

2 tablespoons all purpose flour

Pinch of salt

8 to 10 fresh apricots, halved and pitted (about 1 1/2 pounds or 700 g)

1 cup (120 g) fresh raspberries

1/4 cup (80 g) apricot jam, strained and warmed for glazing

1 tablespoon water or lemon juice (to thin the jam for glaze)

1 egg beaten with 1 teaspoon water for egg wash (optional)

Powdered sugar for dusting (optional)

How to Make this

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1. Make the crust: in a bowl combine all purpose flour, granulated sugar and salt; cut in cold cubed butter until mixture resembles coarse crumbs, stir in 1 large egg yolk and 2 to 3 tablespoons ice water until dough just comes together; form into a disk, wrap and chill at least 30 minutes.

2. Roll and fit dough: on a lightly floured surface roll chilled dough to fit a 9 or 10 inch tart pan, transfer to pan, trim and crimp edges, prick bottom lightly with a fork, chill 15 minutes.

3. Blind bake crust: preheat oven to 375 F (190 C); line crust with parchment and fill with pie weights or dried beans; bake 15 minutes, remove weights and parchment, bake until golden and set about 8 to 10 more minutes; let cool slightly.

4. Make frangipane: in a bowl beat softened butter with granulated sugar until creamy, add 1 large egg and 1 large egg yolk, beat until combined, stir in almond meal, almond extract, 2 tablespoons flour and a pinch of salt until smooth.

5. Assemble filling: spread frangipane evenly into the warm baked tart shell.

6. Arrange fruit: place halved and pitted apricots cut side up over the frangipane, nestle fresh raspberries between apricot halves so fruit is evenly distributed.

7. Optional egg wash and bake: lightly brush exposed crust with beaten egg mixed with 1 teaspoon water if desired; bake tart at 350 F (175 C) until frangipane is puffed and set and fruit is caramelized, about 30 to 35 minutes.

8. Glaze the tart: warm and strain apricot jam with 1 tablespoon water or lemon juice until brushable; brush glaze over warm fruit to give shine.

9. Cool and finish: cool tart on a rack to room temperature so frangipane sets fully.

10. Serve: dust with powdered sugar if desired, slice and enjoy.

Equipment Needed

1. Mixing bowls (large and medium)
2. Pastry cutter or food processor
3. Measuring cups and spoons
4. Rolling pin
5. 9 or 10 inch tart pan with removable bottom
6. Parchment paper and pie weights or dried beans
7. Electric mixer or hand whisk and spatula
8. Pastry brush and fork
9. Baking sheet and cooling rack

FAQ

Can I make the crust ahead of time? Yes. The dough can be wrapped and refrigerated up to 2 days or frozen up to 1 month. Thaw in the refrigerator before rolling.

How do I prevent a soggy bottom? Blind bake the crust for 10 to 12 minutes before adding the filling, and brush the bottom with a thin layer of beaten egg or melted chocolate to seal if desired.

Can I use frozen fruit instead of fresh? You can, but thaw and drain excess liquid first and toss fruit with a little flour or cornstarch to absorb juices so the tart does not become watery.

What are good substitutions for almond meal? Finely ground hazelnuts can be used for a different flavor, or use extra flour and a tablespoon of almond extract if nut meals are not available.

How should I store leftovers? Cover and refrigerate for up to 3 days. Bring to room temperature before serving and reheat briefly in a low oven if you prefer it warm.

Can I freeze the baked tart? Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator and warm in a 325 F oven until heated through.

Apricot Raspberry Almond Tart Recipe Substitutions and Variations

All purpose flour: substitute 1 to 1 gluten free flour blend, measure cup for cup and chill dough slightly longer if it feels sticky.
Unsalted butter (cold or softened): substitute equal amount of chilled coconut oil for crust or softened vegan butter for frangipane; expect slight coconut flavor with coconut oil.
Almond meal: substitute equal weight of finely ground hazelnuts or pistachios for a different nutty profile; if using coarser nuts, pulse to finer texture.
Apricot jam (for glaze): substitute apricot preserves or strained peach jam, warmed and thinned with 1 tablespoon water or lemon juice as directed.

Pro Tips

1. Chill that dough well and keep it cold while working. Cold butter gives you flaky layers and helps prevent the crust from shrinking. If the dough softens while you roll it, pop it back in the fridge for 15 to 20 minutes before fitting it into the pan.

2. Blind bake thoroughly and use good heat distribution. Lining the shell with parchment and weights is key, but after you remove them, bake a few extra minutes until the bottom looks dry and golden so the frangipane does not make the crust soggy.

3. Let the frangipane ingredients come to the right temps. Use fully softened butter for a smooth, aerated frangipane, but not melted. Beat until light so the filling puffs slightly as it bakes and sets with a tender crumb.

4. Arrange fruit with intention and finish hot. Set apricot halves cut side up so their juices concentrate instead of running into the filling, and tuck raspberries into gaps for even cooking. Warm and strain the apricot jam before glazing so it spreads without pulling fruit, and brush while the tart is still warm for the best shine.

Apricot Raspberry Almond Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

476

kcal

Equipment: 1. Mixing bowls (large and medium)
2. Pastry cutter or food processor
3. Measuring cups and spoons
4. Rolling pin
5. 9 or 10 inch tart pan with removable bottom
6. Parchment paper and pie weights or dried beans
7. Electric mixer or hand whisk and spatula
8. Pastry brush and fork
9. Baking sheet and cooling rack

Ingredients

1 1/4 cups (160 g) all purpose flour
1/4 cup (50 g) granulated sugar
1/4 teaspoon salt
8 tablespoons (115 g) unsalted butter, cold and cubed
1 large egg yolk
2 to 3 tablespoons ice water
1 cup (100 g) almond meal
1/2 cup (100 g) granulated sugar
4 tablespoons (56 g) unsalted butter, softened
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
2 tablespoons all purpose flour
Pinch of salt
8 to 10 fresh apricots, halved and pitted (about 1 1/2 pounds or 700 g)
1 cup (120 g) fresh raspberries
1/4 cup (80 g) apricot jam, strained and warmed for glazing
1 tablespoon water or lemon juice (to thin the jam for glaze)
1 egg beaten with 1 teaspoon water for egg wash (optional)
Powdered sugar for dusting (optional)

Directions

Make the crust: in a bowl combine all purpose flour, granulated sugar and salt; cut in cold cubed butter until mixture resembles coarse crumbs, stir in 1 large egg yolk and 2 to 3 tablespoons ice water until dough just comes together; form into a disk, wrap and chill at least 30 minutes.
Roll and fit dough: on a lightly floured surface roll chilled dough to fit a 9 or 10 inch tart pan, transfer to pan, trim and crimp edges, prick bottom lightly with a fork, chill 15 minutes.
Blind bake crust: preheat oven to 375 F (190 C); line crust with parchment and fill with pie weights or dried beans; bake 15 minutes, remove weights and parchment, bake until golden and set about 8 to 10 more minutes; let cool slightly.
Make frangipane: in a bowl beat softened butter with granulated sugar until creamy, add 1 large egg and 1 large egg yolk, beat until combined, stir in almond meal, almond extract, 2 tablespoons flour and a pinch of salt until smooth.
Assemble filling: spread frangipane evenly into the warm baked tart shell.
Arrange fruit: place halved and pitted apricots cut side up over the frangipane, nestle fresh raspberries between apricot halves so fruit is evenly distributed.
Optional egg wash and bake: lightly brush exposed crust with beaten egg mixed with 1 teaspoon water if desired; bake tart at 350 F (175 C) until frangipane is puffed and set and fruit is caramelized, about 30 to 35 minutes.
Glaze the tart: warm and strain apricot jam with 1 tablespoon water or lemon juice until brushable; brush glaze over warm fruit to give shine.
Cool and finish: cool tart on a rack to room temperature so frangipane sets fully.
Serve: dust with powdered sugar if desired, slice and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.