Dessert

Easy Apricot Tart Recipe

ByHailey Reed November 28, 2025November 28, 2025

Introduction

This easy apricot tart combines a flaky puff pastry base with a sweet marzipan layer and juicy apricots for a delightful dessert. Finished with a glossy apricot glaze and crunchy almonds, it’s perfect for sharing with family or friends.

The image shows a rectangular apricot tart on a white plate with a golden-brown crust as the bottom layer. On top of the crust is a creamy beige layer, smooth in texture, covered with halved apricot fruits arranged neatly in rows, each apricot having a shiny, glazed surface with a rich orange color. Scattered thin, light cream-colored almond slices rest on top of the apricots and creamy layer. The tart is cut into square pieces, some still connected, and a small white jug of cream sits near the tart on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

320g sheet ready-rolled puff pastry
250g fresh or canned apricots (if fresh, destone and halve; if canned, drain)
1 tbsp flaked almonds
3 tbsp apricot jam
Cream or ice cream, to serve
175g golden caster sugar
280g icing sugar
450g ground almonds
1 tsp vanilla extract
2 eggs, beaten
½ tsp lemon juice
4 tbsp single cream

Instructions

Step 1: Make the marzipan by mixing the golden caster sugar, icing sugar, ground almonds, and vanilla extract in a large bowl. Make a well in the center.
Step 2: Reserve 1 tsp of the beaten egg in a small dish. Pour the remaining beaten egg and lemon juice into the well. Mix well, then gradually add the single cream, one tablespoon at a time, until the mixture is spreadable. Chill for 20 minutes if too warm or greasy.
Step 3: Preheat the oven to 200°C (180°C fan)/gas mark 6. Roll out the puff pastry on a baking tray lined with parchment paper. Score lightly around the edges to create a 1.5cm border without cutting through. Lightly score a diamond pattern in the center.
Step 4: Spread the marzipan over the middle of the pastry, leaving the border clear. Arrange the apricot halves cut-side down on top.
Step 5: Brush the pastry border with the reserved beaten egg. Bake for 15 minutes.
Step 6: Sprinkle the flaked almonds over the tart. Bake for another 5 to 10 minutes until the almonds turn golden and the pastry is cooked through.
Step 7: Warm the apricot jam over low heat and brush it over the apricot topping. Cut into squares and serve warm with cream or ice cream.

Tips & Variations

Use canned apricots when fresh ones are out of season to keep the tart juicy and easy to prepare.
Chilling the marzipan makes it easier to spread and prevents it from becoming too soft during baking.
Try sprinkling a little cinnamon or nutmeg over the apricots for an extra layer of flavor.

Storage

Store the tart covered in the refrigerator for up to two days. Reheat gently in a warm oven before serving for the best texture and flavor. It’s best enjoyed fresh and warm with cream or ice cream.

How to Serve

The image shows a square apricot tart placed on a white plate over a white marbled surface. The tart has a golden-brown puff pastry crust as the bottom layer, topped by a creamy almond filling in light beige. On top of this can be seen whole, shiny orange apricot halves arranged neatly in rows, with a glossy syrup coating them giving a juicy appearance. Thin white almond slices are sprinkled delicately on the filling around and between the apricots. The tart is partially sliced into rectangular pieces with some crumbs scattered nearby. A small white ceramic pitcher with cream or milk sits near the tart on the plate. A light blue cloth is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, you can prepare the tart and refrigerate it for up to two days. Warm it up before serving to restore its flakiness and enjoy the apricot glaze at its best.

What can I substitute for apricot jam?

If you don’t have apricot jam, use any mild fruit jam like peach or apple for glazing. They will also give a lovely shine and complement the apricots well.