Apricot and Almond Tart Recipe
The Telegraph publishes a recipe for apricot and almond tart featuring homemade almond pastry and frangipane filling by award-winning cookery writer Diana Henry. The tart combines ripe apricots with an almond-based pastry and creamy frangipane layer, requiring approximately 2 hours of chilling and 1 hour 15 minutes of baking. The recipe is presented as a classic dessert suitable for serving six people.
Diana Henry, The Telegraph's award-winning cookery writer, shares a recipe for apricot and almond tart that combines juicy apricots with homemade almond pastry and frangipane filling. The recipe requires preparation in stages: first making an almond-enriched pastry dough that must chill for at least two hours, then preparing a frangipane mixture of butter, sugar, egg, almonds, and flour. The assembled tart is baked in two stages—30 minutes at 180°C followed by 45 minutes at a reduced temperature of 150°C—with flaked almonds and icing sugar added midway through cooking. The recipe serves six and is noted as best eaten the day it is made, with the tender pastry requiring careful handling. The recipe is sourced from Henry's book "How to Eat a Peach" published by Octopus.
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Apricot and almond tart
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