fbpx Almond and apricot tart with brown sugar recipe

Almond and apricot tart with brown sugar recipe

Tarte amande-abricot et cassonade
Preparation time
30 min
Cooking time
40 min

Some history

Softened butter is butter that has been left to warm up between 20 and 30°C and has been worked, giving it a supple texture. This ingredient crops up over and over again in patisserie recipes and is very useful for greasing meat or poultry: if spread evenly, it provides better protection against drying out compared to knobs of butter.


  • 1 roll of puff pastry
  • 1kg of apricots
  • 125g of flaked almonds
  • 80g of sugar candy
  • 20g of icing sugar


The almond cream:

  • 80g of ground almonds
  • 80g of caster sugar
  • 80g of softened butter
  • 2 eggs


The almond cream: Cream the softened butter and the caster sugar. Next add the ground almonds and continue to beat gently. Add the eggs one after the other and transfer to a clean dish. Smooth the dough into a tin.


The tart: De-stone the apricots. Pour the almond cream onto the dough. Place the apricots over the top evenly, sprinkle the flaked almonds over the tart and cook for 40 minutes at 170°C. ¾ of the way through cooking, spread the sugar candy over the fruit. After cooking, sprinkle with icing sugar.

Wine suggestion

Sparkling Mondeuse
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