Apricot Almond Puff Tart
A deliciously flaky puff pastry tart filled with almond cream and fresh apricots, perfect for dessert or a sweet treat.
Ingredients
Pastry
- 24 cm puff pastry ready-made or homemade
Almond Cream
- 40 g sugar
- 50 g soft butter
- 50 g almond powder ground almonds
- 1 egg for almond cream
Tart Filling & Finishing
- as needed apricots halved or sliced, fresh or canned
- 1 egg yolk for brushing the pastry
Instructions
Almond Cream Preparation
- Mix all the ingredients (sugar, butter, almond powder, and egg) until smooth. Transfer the mixture into a piping bag.
Pastry Preparation
- Preheat the oven to 170°C (338°F).
- Lightly mark the center of the puff pastry using a 14 cm round cutter or bowl. In this circle, make 8 radial cuts like rays.
Tart Assembly
- Pipe the almond cream around the marked circle. Place apricot halves or slices on top of the cream. Fold each triangle of pastry over the apricots, sealing the tips well at the edge.
- Lift the edges of the tart up around the apricots to enclose them.
Baking
- Brush the pastry with egg yolk for a golden finish. Bake for 30 minutes, or until the tart is golden brown and fully cooked.
Notes
- You can use canned apricots if fresh ones are not available.
- For a richer almond flavor, add a few drops of almond extract to the almond cream.