Sheet Pan

Easiest Ever Apricot Blackberry Frangipane Tart

December  3, 2012
0 Ratings
  • Serves 8 - makes 2 Tarts that serve 4 each
Author Notes

This fool-proof tart can be made with any in-season fruit . Frozen puff pastry dough makes it even more quick and painless. A basic Frangipane, or almond cream, imparts extra richness, taste, and overall moistness. —Neurotic Kitchenista

What You'll Need
  • Frangipane - recipe adapted from
  • 1/2 cup Ground Almond Meal
  • 1/4 cup Granulated Sugar
  • 1 Egg
  • 3 tablespoons Softened Butter
  • 3/4 teaspoon Good Quality Vanilla Extract
  • 1 tablespoon All Purpose Flour
  • Apricot Tart
  • 1 Package Frozen Puff Pastry Sheets (2 come in a box) Fully Thawed
  • 5 Ripe Apricots or other fruit, pitted and thickly sliced
  • 1 packet ripe Blackberries
  • 1 Egg White, for brushing the crust
  1. Preheat oven to 400 degrees. Make sure your two squares of pastry dough are fully thawed. This should take 30 to 40 minutes. (Be sure to remove them from the package first).
  2. Once the Puff Pastry has thawed, lay each piece on a non stick cookie tray or sheet pan. On the first dough rectangle, carefully fold in the edges by a centimeter or so, pressing them down into the base of the tart to seal them and create a crust. Run your knife ever so lightly around the inside edge of the folded in crust. Repeat on the second dough triangle.
  3. Prepare the Frangipane by combining all ingredients in a mini or regular food processor. Blend until a smooth, creamy paste has formed.
  4. Spread the Frangipane over the inside of each tart crust. It should cover the inside completely but not so much that it spills over the crust edge. You should have plenty left over for another use.
  5. Next, press your Apricots and Blackberries into the Frangipane. Optionally paint the crust edges with Egg White to promote a nicely browned, even crispier crust. Bake for 22 to 25 minutes until crust has risen and is nicely browned. Enjoy!

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