Delicious Apricot Frangipane Tart: A Perfect End-of-Summer Stone Fruit Dessert

As the vibrant hues of summer begin to gently fade, and thoughts slowly drift towards the comforting embrace of autumn with its apples and pumpkins, there’s a fleeting moment we must seize. This is the prime time for celebrating the last of the season’s magnificent stone fruits. Apricots, peaches, and plums, with their succulent flesh and delicate sweetness, often take a backseat to more popular autumnal contenders. Yet, when baked into a glorious tart, they truly shine, offering a sophisticated and utterly delicious alternative to the ubiquitous apple pie.

There’s something inherently special about a homemade tart. It speaks of care, of patience, and of making the most of nature’s bounty. This particular apricot frangipane tart perfectly encapsulates that spirit, offering a delightful blend of rustic charm and refined flavor. It’s a testament to simple ingredients coming together to create something truly extraordinary, a perfect farewell to the sun-drenched days of summer.

Inspired by Culinary Brilliance: Diana Henry’s “How to Eat a Peach”

The inspiration for this exquisite dessert comes from one of my absolute favorite new cookbooks of the summer: How to Eat a Peach, penned by the illustrious British food writer, Diana Henry. Her books are a treasure trove of thoughtful recipes, often accompanied by evocative stories that elevate the cooking experience beyond mere instruction.

The title itself, “How to Eat a Peach,” carries a charming anecdote that perfectly captures the essence of savoring simple pleasures. It was inspired by a memorable evening in Italy when Henry, in her twenties, observed a couple at a neighboring table in an outdoor trattoria. They were served a bowl of perfectly ripe peaches, which they proceeded to slice into glasses of chilled moscato. They then leisurely sipped the bubbly wine, now infused with the sweet aroma and flavor of peach, and ate the peach slices, which had, in turn, become imbued with the wine’s delicate notes. This image of mindful enjoyment and the delightful interplay of flavors is a philosophy that permeates Henry’s cooking, and it’s certainly evident in the beautiful tart that follows.

Diana Henry’s approach to food is deeply personal and always inspiring. She encourages readers to engage with their ingredients, to understand flavor profiles, and to find joy in the process of creating. This tart, while seemingly elegant and complex, is a wonderful example of her ability to distill sophisticated flavors into approachable recipes, making gourmet baking accessible to home cooks.

Deceptively Simple: Crafting the Perfect Frangipane Tart

Upon first glance, one might assume this apricot frangipane tart is overly fussy or complicated, destined only for experienced bakers. However, much like many of Diana Henry’s brilliant recipes, its elegance belies a surprising simplicity. While it certainly looks impressive, the actual process of assembling it is remarkably straightforward, making it an ideal project for anyone looking to create a show-stopping dessert without undue stress.

The Effortless Almond Pastry Base

The foundation of this tart is a delightful ground almond pastry base. Forget tedious rolling and chilling; this crust is designed for ease. You simply blitz the ingredients in a food processor until they come together, then press the mixture directly into your tart pan. This method saves a significant amount of time and effort, making homemade pastry accessible even on busy days. The ground almonds not only contribute a wonderful nutty flavor that perfectly complements the frangipane and fruit, but they also create a tender, crumbly texture that is simply divine. This rustic yet refined crust bakes to a beautiful golden brown, providing a sturdy and flavorful foundation for the luscious filling.

Using a food processor for pastry is a game-changer, especially for those who might be intimidated by traditional pie crusts. The quick pulses ensure that the butter remains cold, resulting in a flaky and tender crust every time. The inclusion of almond flour (or ground almonds) also adds a delicate sweetness and a hint of sophistication that elevates the entire tart, making it far from your average shortcrust.

The Luxurious Frangipane Filling

Once the almond pastry is pressed into place, it’s time for the heart of the tart: the simple yet sublime frangipane filling. Frangipane is a classic almond cream, renowned for its rich, moist, and slightly nutty flavor. Its basic components are butter, sugar, egg, ground almonds, and a touch of flour – ingredients you likely already have in your pantry. This creamy mixture is easily spread into the tart crust, providing a velvety cushion to anchor the thick, juicy slices of apricot.

The beauty of frangipane lies in its versatility and its incredible ability to marry with various fruits. As it bakes, it puffs up slightly and turns a beautiful golden brown, creating a soft, almost cake-like texture that contrasts wonderfully with the tender pastry and the burst of fresh fruit. It’s truly a perfect vehicle for the natural sweetness and slight tang of apricots.

The Star of the Show: Succulent Apricots

While the almond pastry and frangipane create a magnificent stage, the apricots are undoubtedly the stars of this dessert. Their vibrant color and delicate, sweet-tart flavor are simply irresistible when baked. As they soften in the oven, their juices mingle with the frangipane, creating a moist and flavorful interior. The warmth intensifies their natural sweetness, making each bite a delightful burst of summer goodness.

When selecting apricots, look for fruit that is plump, firm, and has a rich orange color. A gentle squeeze should yield slightly; avoid any that are too hard or too soft. The aroma should be sweet and fragrant. For this tart, I opted to cut my apricots into thick wedges – six for larger fruits and quarters for smaller ones – rather than simply halving them. This allows for more surface area to caramelize beautifully while baking, and the thicker slices retain their shape and texture better within the creamy frangipane. Of course, halves work perfectly fine too; it’s all about personal preference and the aesthetic you desire.

Making It Your Own: Adaptations for the Home Kitchen

While staying true to the spirit of Diana Henry’s recipe, I made a few minor adaptations to suit my pantry and preferences, proving that recipes are often excellent starting points for culinary creativity.

• Sugar Choice: The original recipe calls for superfine sugar. While lovely, I often find it unnecessary for many home baking projects and it’s not a staple in every kitchen. I confidently used regular granulated sugar, and the results were perfectly splendid. The tartness of the apricots and the richness of the frangipane meant that the slight difference in sugar granule size was negligible, and the tart still achieved a beautiful texture and sweetness.
• Butter Selection: Instead of unsalted butter, I used salted butter. For those who typically bake with unsalted butter to control salt levels, this might seem unconventional. However, a small amount of salt enhances flavor in baking, and using salted butter simply means being mindful of any additional salt you might add elsewhere. It’s a convenient choice for many home cooks.
• Amaretto vs. Vanilla: The original recipe suggests a ½ teaspoon of amaretto in both the pastry and the frangipane. While amaretto adds a lovely almond note, I’m simply not a fan of its distinct flavor profile, and thus don’t keep a bottle in my kitchen. Instead, I opted for a generous splash of pure vanilla extract. Vanilla is a universal crowd-pleaser and perfectly complements the almond and apricot flavors, adding warmth and depth without overpowering them.
• Apricot Preparation: As mentioned, I cut my apricots into thick wedges rather than halves. This was purely for aesthetic appeal and a slight preference for how the fruit bakes down. Both methods work beautifully, so feel free to choose whichever you prefer or find easier.

These slight modifications demonstrate that baking, while often precise, also allows for flexibility. Don’t be afraid to adjust ingredients based on what you have on hand or what flavors you prefer, as long as you understand the basic principles of the recipe.

The Versatility of Stone Fruits: Beyond Apricots

While this recipe shines with apricots, its underlying structure – the almond pastry and frangipane filling – makes it incredibly adaptable to a variety of other stone fruits. This is a testament to the brilliance of the base recipe and the harmonious pairing of almond cream with juicy, seasonal fruit.

Imagine this tart as a perfect vehicle for:

• Cherries: Pitted and arranged in the frangipane, cherries would offer a delightful burst of tart sweetness and a vibrant color contrast.
• Plums: Sliced plums, especially varieties like Italian prune plums, would bake beautifully, their skins often turning a gorgeous ruby hue and their flesh becoming incredibly tender.
• Nectarines: Similar to peaches but with smooth skin, nectarines offer a wonderful sweetness and juicy texture that would complement the almond frangipane perfectly.
• Peaches: Echoing Diana Henry’s inspiration, perfectly ripe peach slices would create a truly luxurious and aromatic tart. For peaches and nectarines, you might consider gently peeling them if you prefer a smoother texture, though leaving the skin on adds a rustic charm and extra nutrients.

The key is to use ripe, flavorful fruit, ensuring that it’s not overly watery, which could make the tart soggy. A light dusting of sugar over tarter fruits before baking can also enhance their flavor. This adaptability makes the recipe a fantastic tool for celebrating whatever seasonal stone fruit is at its peak.

Embracing the Baking Season: A Perfect Treat

I know, I know – summer feels like it’s slipping away, its long, bright days shortening into cooler evenings. Yet, here on the east coast, the weather is still beautifully warm and bright, perfect for outdoor dining and enjoying the last vestiges of sunshine. And even in places like Alberta, where temperatures are already starting to drop, that change in the air often ignites a primal urge to turn on the oven. Suddenly, the kitchen transforms into a cozy sanctuary, filled with the promise of warmth and comforting aromas.

With so much incredible produce still gracing the farmers’ markets – those plump apricots, luscious peaches, and dark, juicy plums – it truly is the perfect baking season right now. This apricot frangipane tart is an ideal way to honor these last bounties of summer, transforming them into a dessert that feels both celebratory and comforting. It’s a wonderful opportunity to slow down, engage with fresh ingredients, and create something beautiful and delicious that brings joy to the table.

Serving Suggestions & Enjoyment

This apricot frangipane tart is wonderfully versatile when it comes to serving. While absolutely delicious on its own, a few simple additions can elevate the experience even further. Serve it slightly warm from the oven, allowing the frangipane to remain soft and the apricots to be at their most fragrant. A scoop of good quality vanilla bean ice cream melting gently over a warm slice is pure bliss, creating a delightful contrast of temperatures and textures. Alternatively, a dollop of freshly whipped cream, perhaps infused with a touch of vanilla or a hint of almond extract, adds a cloud-like richness that complements the tart perfectly. For a lighter touch, a spoonful of crème fraîche or Greek yogurt can cut through the richness with a pleasant tang.

This tart is not just a dessert; it’s an experience. It’s the taste of late summer, the warmth of the oven, and the joy of sharing something homemade. So, before we fully transition to the apples and pumpkins of autumn, I urge you to make the most of these last glorious stone fruits. Bake this apricot frangipane tart, share it with loved ones, and savor every exquisite bite. It’s a sweet, simple, and utterly satisfying way to bid a fond farewell to summer and welcome the gentle shift in seasons.