A slice of apricot & pistachio frangipane tart served on a plate

Apricot & pistachio frangipane tart

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(4 ratings)

Prep: 40 mins Cook: 45 mins

More effort

Serves 8 - 10

Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart

Nutrition and extra info

Nutrition: Per serving

  • kcal555
  • fat40g
  • saturates18g
  • carbs38g
  • sugars23g
  • fibre3g
  • protein9g
  • salt0g
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    For the pastry

    • 175g plain flour
    • 50g ground almonds


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 125g chilled unsalted butter, cut into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • 50g golden caster sugar

    For the frangipane

    • 150g golden caster sugar
    • 180g unsalted butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 eggs (1 whole, 1 yolk)



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g whole almonds, coarsely ground
    • 150g pistachios, coarsely ground
    • 4 apricots, halved and stoned (take off the skin if you prefer)



      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • 1 tbsp pistachio, roughly chopped


    1. First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.

    2. Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry – you will need to work quite quickly when it comes up to room temperature. Don’t worry if it tears or breaks, just patch it up – it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.

    3. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.

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    Comments, questions and tips

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    3rd Jun, 2019
    This tasted very nice and the pastry was lovely, and not as tricky to line the tin with it as the recipe implied. However the tart was extremely crumbly and was impossible to remove from the tin base as it started to crack up. Overall it looked messy, the recipe says the pistachios should be sprinkled over the top, but the picture doesn't look like this has happened, they seem to be further down. If I made it again, which I don't intend doing, I would stir the nuts into the mixture.
    26th Dec, 2018
    This was one of our Christmas desserts. Lovely taste, it looked 'rustic' as it had to be prised out of the tart tin. However, that was not the recipe's fault. Lovely taste.
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