I don’t think apricots get enough attention. I happen to love them, along with most stone fruits (plums are another one of my favourites). I decided to use them in this recipe – an adaption of my mom’s beautiful fruit flan that she made often, especially for special occasions. While apricots get the centre stage in this version, I think the crust is really the hero here. It’s probably one of my favourite crusts thanks to hints of cinnamon and grated orange peel. You have to try it, I promise you won’t be disappointed.
In this Apricot Almond Tart, I decide to add almond cream instead of my mom’s pastry cream. I love the flavour of almond with fruit and particularly with these tart apricots. Delicious. You can also use any type of nut frangipane, as well – hazelnut frangipani would be a tasty alternative. I was reminded of my love for almond frangipane after a friend visited bringing along the most delicious pastries from Danish Pastry (if you are familiar you are missing out!)
I remember my mom’s tarts being absolutely beautiful. She arranged a variety of fruits so elegantly on top of the tart. Her tarts were so sophisticated and so grown up. This version is more rustic, definitely less grown up and definitely less time consuming to assemble.
I am such a fan of any dessert with crust or any meal with a crust, for that matter. That bite with buttery, shortbread-like crunch just finishes off the dessert. I’m excited to spend more time making pies, tarts, galettes in the coming months and wanted to kick off my love for pastry with this tasty treat.
Mimi Eats 