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Golden Apricot Plum Almond Tart

The Ultimate Apricot-Plum Almond Tart: A Summer Dessert Masterpiece

There’s nothing quite like a homemade dessert, especially when it celebrates the vibrant bounty of summer. While special occasions like Father’s Day bring families together for delicious meals, the magic of a freshly baked treat can elevate any gathering. For us, a memorable Father’s Day celebration, even with a busy schedule, centered around a wonderful meal of grilled sliders and, for dessert, something truly special: an exquisite Apricot-Plum Almond Tart. This tart, brimming with the season’s glorious stone fruits, quickly became a cherished family favorite, and we’re thrilled to share its secrets with you.

The inspiration for this delightful tart blossomed from a simple desire to embrace the peak season of stone fruits. While our own backyard only boasts nearly ripe peaches, a neighbor’s generous plum tree often offers a few tempting branches overflowing our fence – a secret source of some of the most succulent plums you could imagine. This tart is a testament to those sweet, tangy treasures, combined with the rich, comforting flavors of almond and a buttery shortbread crust that melts in your mouth. It’s an elegant dessert that looks impressive but is surprisingly approachable to make, perfect for any summer celebration or a simple weekend indulgence.

Why This Apricot-Plum Almond Tart Will Be Your New Summer Favorite

This tart is more than just a dessert; it’s an experience. It brings together a symphony of textures and flavors that captivate the palate. Imagine a crisp, golden shortbread crust, providing the perfect buttery foundation. Layered within is a rich, aromatic almond filling, subtly sweet and wonderfully moist. But the true stars of the show are the fresh apricots and plums, their vibrant colors and sweet-tart juiciness cutting through the richness of the almond, creating a harmonious balance that is utterly divine.

The beauty of this recipe lies in its celebration of seasonal ingredients. When apricots and plums are at their peak, bursting with natural sweetness and a hint of tang, they require little adornment to shine. This tart allows their natural flavors to take center stage, complemented by the comforting warmth of almond. It’s a versatile dessert too; while we enjoyed it with a scoop of creamy coconut gelato, it pairs equally well with classic vanilla ice cream, a dollop of freshly whipped cream, or simply on its own with a dusting of powdered sugar.

The Inspiration: A Bakery Favorite Transformed

My love for fruit and almond combinations runs deep, stemming from a cherished treat from our local bakery: an Apricot Almond Bar. The bakery’s version perfectly balanced the tartness of apricots with a sweet, rich almond filling and a truly exceptional buttery shortbread crust. This memory sparked the idea for our Father’s Day dessert. I sought to replicate that exquisite combination, aiming for a homemade tart that captured the essence of my bakery favorite.

After some research, I stumbled upon a beautiful Apricot Almond Tart recipe from Tartelette, which provided an excellent starting point. To ensure the critical element of a divinely buttery crust, I opted for a shortbread crust recipe that I’ve used countless times and know to be absolutely fantastic (though I’m sure Tartelette’s is equally wonderful!). By combining elements and making a few thoughtful adjustments, the result was a visually stunning and incredibly flavorful Apricot-Plum Almond Tart. A key learning for next time will be to incorporate a half teaspoon of almond extract into the filling mixture for an even more pronounced nutty flavor, and to meticulously arrange the fruit slices atop the filling instead of simply pouring the mixture over them. This ensures the beautiful colors and shapes of the apricots and plums are proudly displayed, making each slice a work of art.

Apricot-Plum Almond Tart Recipe

This recipe yields one glorious 11-inch tart, perfect for sharing (or enjoying all to yourself!).

Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 45-50 minutes
Yields: 1 (11-inch) tart, serving 8-10

printer-friendly recipe

Ingredients

For the Crust:

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon fine sea salt

For the Filling:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup honey
  • 1 cup ground almonds (almond flour or finely ground blanched almonds)
  • 2 large eggs
  • 1/4 cup heavy cream
  • 4-5 fresh plums, pitted and cut into 1/4-inch slices (number depends on fruit size)
  • 4-5 fresh apricots, pitted and cut into 1/4-inch slices (number depends on fruit size)
  • Optional garnish: slivered almonds, toasted
  • Optional garnish: powdered sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
  2. Prepare the Crust Dough: In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  3. Add Dry Ingredients: In a separate small bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
  4. Form and Chill Crust: Gently dump the dough onto a lightly floured surface. Gather the dough into a ball, then flatten it slightly with your floured hands. Press the dough evenly into an 11-inch tart pan with a removable bottom, building up a 1/2-inch edge around all sides. For best results and to prevent shrinkage, chill the prepared tart crust in the refrigerator for at least 30 minutes.
  5. Blind Bake Crust: Bake the chilled crust for 15 to 20 minutes, or until it’s very lightly golden brown. This step helps ensure a crisp crust that won’t get soggy from the filling. Let the crust cool completely on a wire rack while you prepare the filling. Keep the oven on at 350 degrees F.
  6. Prepare the Filling: In a large bowl, combine the softened butter, honey, ground almonds, and eggs. Whisk these ingredients together until the mixture is smooth and well combined. You can also use a food processor for an extra smooth consistency. Gently stir in the heavy cream. Avoid whisking the cream vigorously, as over-emulsifying it can cause it to rise excessively during baking. (Optional: For a more intense almond flavor, stir in 1/2 teaspoon of almond extract at this stage).
  7. Assemble the Tart: Arrange the apricot and plum slices beautifully at the bottom of the cooled, pre-baked tart crust. For the best presentation, arrange them in concentric circles or an appealing pattern, slightly overlapping.
  8. Pour Filling and Bake: Carefully pour the almond cream filling over the arranged fruit in the tart crust, ensuring it spreads evenly.
  9. Final Bake: Bake the tart in the preheated oven for 30 to 35 minutes, or until the filling is lightly browned, set, and no longer “jiggles” when gently shaken. The edges of the crust should be deeply golden.
  10. Cool and Serve: Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, carefully remove the tart from its pan. If desired, sprinkle with toasted slivered almonds and dust generously with powdered sugar just before serving.

Crust adapted from Ina Garten’s Lemon Bars. Filling adapted from Tartelette’s Apricot Almond Tart.

Tips for Tart Perfection

  • Use Ripe, Firm Fruit: While you want ripe fruit for flavor, make sure it’s still relatively firm. Overly soft fruit can release too much moisture and make the tart soggy.
  • Chill the Crust: Don’t skip the chilling step for the crust. It prevents shrinkage and helps maintain the tart’s shape.
  • Don’t Overmix: When making the shortbread crust, mix until just combined. Overmixing develops gluten, leading to a tougher crust.
  • Arrangement Matters: For a truly stunning presentation, take your time arranging the fruit slices. The visual appeal is a huge part of this tart’s charm.
  • Almond Extract Boost: As mentioned, adding 1/2 teaspoon of almond extract to the filling mixture enhances the almond flavor beautifully.
  • Cool Completely: Allow the tart to cool fully before slicing. This allows the filling to set properly, ensuring clean, beautiful slices.

Variations to Explore

This Apricot-Plum Almond Tart is wonderfully adaptable:

  • Other Stone Fruits: Feel free to swap plums and apricots for peaches, nectarines, cherries (pitted!), or a mix of your favorite summer stone fruits.
  • Nutty Alternatives: While almond is classic, consider using finely ground pistachios or walnuts in the filling for a different flavor profile.
  • Citrus Zest: A little lemon or orange zest added to the filling can brighten the flavors beautifully.
  • Spice It Up: A pinch of cardamom or cinnamon with the fruit can add a warm, complex note.

Storage and Serving Suggestions

This tart is best enjoyed the day it’s made, but leftovers can be stored at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Allow refrigerated tart slices to come to room temperature, or gently warm them in a low oven for a few minutes before serving to revive the flavors and texture.

As for serving, the options are delightful:

  • Coconut Gelato: Our personal favorite, offering a creamy, tropical counterpoint.
  • Vanilla Bean Ice Cream: A classic pairing that never disappoints.
  • Freshly Whipped Cream: Light, airy, and perfect for cutting through the richness.
  • Dusting of Powdered Sugar: A simple, elegant finish that adds a touch of sweetness.
  • A Sprig of Mint: For a fresh aroma and a pop of green color.

We hope this Apricot-Plum Almond Tart brings as much joy and deliciousness to your table as it has to ours. It’s a testament to the simple pleasures of baking, the beauty of seasonal ingredients, and the warmth of shared meals. Happy baking!