Apricots rank among our favorite stone fruits, and when they’re in season we keep them on hand for snacking and baking. These Apricot and Pistachio Tartlets are elegant, flavorful, and a lovely addition to any summer dessert spread.
What is frangipane?
Frangipane is a French almond custard with a soft, spreadable texture that works beautifully in tarts and pastries. It’s different from marzipan—while both have almond flavor, marzipan is a dense, sweet almond-sugar confection, whereas frangipane is a lighter, creamier filling.
In this recipe the frangipane is flavored with pistachio paste, which pairs wonderfully with fresh apricots. If you can’t find pistachio paste at the store, you can use a homemade version made by grinding and processing roasted pistachios with a little neutral oil or water until smooth.
Arranging the apricots
Sliced apricots can be arranged in many ways—spirals, fans, or simple overlapping slices. We like a spiral for visual impact, but feel free to style the fruit however you prefer.
Par-baking the crust
Par-baking the pastry helps prevent a soggy bottom by partially cooking the shell before adding the frangipane and fruit. For extra protection and a subtle apricot flavor, brush a thin layer of warmed apricot jam (or honey) over the cooled shells before filling.
Enjoy!
We hope you enjoy these Apricot and Pistachio Tartlets. If you try them, please leave a comment or tag us on Instagram!
Looking for similar recipes? Try our other tarts, cheesecakes, and pavlovas for more seasonal dessert ideas.
📖 Recipe
Apricot and Pistachio Tartlets
Ingredients
Sugar Crust Pastry
- 3/4 cup (100 g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/4 cup (60 g) unsalted butter, very cold, cut into small cubes
- 1/3 cup (40 g) confectioner’s sugar (optional for a sweeter crust)
- 1.5 tablespoons (8 g) almond flour
- 1 egg
- Extra flour for dusting
Frangipane & Topping
- 3.5 tablespoons (50 g) unsalted butter
- 1/2 cup (50 g) granulated sugar
- 1/2 cup (50 g) almond flour
- 1/3 cup (50 g) all-purpose flour
- 1 egg
- 2.5 tablespoons (25 g) pistachio paste
- 1/8 teaspoon almond extract (optional)
- 12 fresh apricots
- 2 tablespoons apricot jam or honey (for glaze)
Instructions
Make the sugar crust pastry
- Place sifted flour, almond flour, confectioner’s sugar (if using), and salt in a food processor and pulse to combine.
- Add cubed cold butter and pulse until the mixture resembles coarse sand.
- Add the egg and pulse just until the dough starts to come together. The dough will be slightly sticky.
- Turn the dough onto a lightly floured surface, form into a ball, wrap in plastic, and chill in the refrigerator for 1 hour.
Make the frangipane
- In a clean bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add the egg and mix until incorporated. Stir in almond flour, all-purpose flour, pistachio paste, and almond extract. Mix briefly until smooth. Transfer to a piping bag and chill briefly.
Assemble and bake
- Preheat the oven to 350°F (175°C). Spray tart molds with nonstick spray.
- Remove the dough from the fridge and work on a lightly floured surface. Divide into 4 equal pieces (for four 4-inch tartlets) or use for one 8-inch tart.
- Roll each piece into a uniform circle and fit into the molds, trimming any excess dough. Line shells with parchment and fill with pie weights or dried beans.
- Par-bake shells for 6–7 minutes, remove the weights, then bake 2–3 more minutes. The crust should be mostly set but not fully baked. Cool completely on a rack.
- Fill each cooled shell about two-thirds full with chilled frangipane. Slice and arrange apricots on top in your chosen pattern.
- Bake the filled tarts for 10–12 minutes, until the frangipane is set and the apricots are tender.
- Cool in molds for 5 minutes, then remove to a rack to cool completely. Brush with warmed apricot jam or honey for shine. Garnish with crushed pistachio, whipped cream, or a mint leaf if desired.
Nutrition (per serving)
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