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Apricot Almond Tart – Tarte Abricots Amandes

Apricot Almond Tarte

I have started this post about five or six times and erased them all. I have no idea how emotional I am going to get writing this but here goes. There would not be an Apricot and Almond Tart in my life without my grandmother, Mamie Paulette. There would not be a lot of things in the way I work, live, eat and breathe without my grandmother (beside the obvious being born thing). She did not teach me how to cook or bake but she certainly gave me the basics of what restaurant kitchens would finess years later.

I have talked about her and my grandfather many times before. My grandparents were married 71 years before my grandmother passed away and would have celebrated their 76th anniversary this year. They are truly the glue to our whole family. As my grandfather reaches 100 years old this year, I feel the glue getting more fragile than ever. It’s just good old (and stupid) family dynamics but remembering my grandparents through writing and posts is my way of keeping things together in my mind.


Nearly every Sunday, you can bet that there was family visiting, an unplanned lunch and table setting growing by the minute, followed by an afternoon watching the French tennis open, a soccer game or a Formula 1 race. Mamie Paulette loved to get people together and just visit, chill, laugh and have a good time. I inherited that trait from her by doing the same thing here with our friends here. And just like my grandmother I don’t really care about how crazy the day can be or how much it can rain as long as there is a ray of sunshine.

I know she would have loved it here.

Apricot Almond Tarte Ingredients

When friends of ours living on an island nearby stopped by the house with a couple of handfuls of perfectly ripe and juicy apricots, I knew exactly what would become of their fate. The first apricot almond tart of the season! One we could all share together around a tall glass of iced tea, complaining talking about our families.

There is nothing complicated or fancy about this tart. A simple crust filled with an almond cream and topped with deliciously ripe apricots. A drizzle of honey, some time in the oven, a couple of friends and you’ll want to make the hours slow down for a long while. What I love about it is that any stone fruit will work perfectly well with it and you will still get the same tingle down your toes as you bite into it. Plums, peaches, mirabelles, nectarines, etc…

Apricot Almond Tarte

Come to think of it, any fruit will work with this tart! More reasons to make it throughout the year and gather friends and family on a sunny afternoon.

Papi & Mamie

Apricot and Almond Tart:

Serves 6 to 8

Notes: if you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
3 egg yolks
pinch salt
1/2 cup (80gr) superfine sweet white rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) corn starch
1/2 teaspoon xanthan gum
2 tablespoons to 1/4 cup cold water (optional if the dough seems too dry)

For the filling:
1 stick (115 gr) butter, softened
1/3 cup (115gr) honey
1 cup (100 gr) ground almonds (blanched, slivered, whole, your call)
2 eggs
1/4 cup (60gr) heavy cream

8-10 apricots, halved and pitted

Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add some water, one tablespoon at a time if the dough feels too dry. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using.

Prepare the almond filling:
Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.
Arrange the apricots halves at the bottom of the pie crust and pour the cream over them. Bake 25-30 minutes at 350F. Drizzle with a bit of extra honey if desired when still warm.


Tarte Abricots Amandes:

Pour la pate:
70gr beurre mou, non sale
3 jaunes d’oeuf
pincee de sel
80gr farine de riz
60gr farine de millet
30gr farine de sorghum
40gr de maizena
(ou de 210gr de farine blanche)
1/2 cc de gomme de xantham

Pour la creme aux amandes:
115gr beurre non sale, a temperature ambiante
115gr de miel
100gr d’amandes en poudre
60gr de creme entiere liquide

8 a 10 abricots, coupes en deux et denoyauttes.

Preparer la pate:
Dans le bol d’un mixer, battez le beurre pendant 1 minute. Ajoutez les jaunes d’oeufs un a un, tout en melangeant bien apres chaque jaune. Ajoutez le sel et les farines sans gluten, le sel et la gomme de xantham. Melangez brievement et verzes le contenu sur un plan de travail. Ramassez en boule et metter au refrigerateur pendant une heure.
Prechauffez le four a 180C et positionnez une plaque au milieu.
Etalez la pate sur un plan de travail legerement farine (farine sans gluten de preference), ou entre deux feuilles de papier sulfurise. Foncez en un plat a tarte, mettre une feuille de papier sulfurise dans le fond, et des pois/riz. Faire pre-cuire 10-15 minutes. Sortez la tarte du four et laissez refroidir.

Preparer la creme:
Dans un grand bol, melanger le beurre, le miel et les amandes en poudre. Ajouter les oeufs et melanger bien. Ajouter la creme et ne pas melanger longtemps ou la garniture gonflerait trop pendant la cuisson.
Positionner les abricots dans le fond de la tarte et verser la creme aux amandes. Cuire 2530 minutes at 180C.

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Jessica May 28, 2010 um 2:38 pm

That last picture just warms my heart. Incredible that your grandfather is almost reaching 100. I, too was so formed and shaped by my grandmothers. I can rarely write a post without the tears welling up – I learned so much more from them than just baking or cooking. I lost both of my grandmothers in the last 12 months, 1 suddenly and 1 expected. I don't know which is better, knowing they are going and getting to say goodbye? Or not having to experience the suffering with them? Either way, I am so thankful for the memories. Sounds like you have some beautiful ones, too.

Anonymous May 28, 2010 um 2:40 pm

Thank you for such a beautiful and touching post. I am also extremely close with my grandmother and feel truly blessed to still have her in my life. I will most definitely be making this tart very soon – maybe I'll bake it for my grandmother the next time I visit.

Unknown May 28, 2010 um 2:42 pm

I am truly moved by your story, and quite felt what (I think) you feel.
You know how to translate feelings into words.

Anonymous May 28, 2010 um 2:46 pm

One of my favorite posts you've written — so sweet and full of love. Thank you for sharing your grandparents with us for a moment!

Miriam May 28, 2010 um 2:47 pm

The photo of your grandparents made me shudder… and I don't consider myself an emotional person…

A.P. May 28, 2010 um 3:10 pm

Thank you for a lovely post! I was just wondering, did you use a long rectangular pie crust pan for these? Where did you get it? Thanks!

Nina Timm May 28, 2010 um 3:19 pm

I even got emotional just reading this…..beautiful tart, beautiful pics and a good read!!!

Unknown May 28, 2010 um 3:28 pm

Love the Tart! I absolutely love looking at your Photographs! I'm a Fan! 🙂

Jen Yu May 28, 2010 um 3:36 pm

uh oh. the more gf beauties you post, the more pressure i feel that i need to make one for andrew as soon as he's done with paleo diet. (for now, i'm safe – he's on thru november!)

that picture is precious and the relationship they had still endures – in the relationship of your parents, and the relationship you have with B. grandmas are priceless. i'm glad you had her for as long as you did. xo

m May 28, 2010 um 3:57 pm

Oh..what a touching post. I'm sure your grandmother would be so very proud.

Robyn May 28, 2010 um 3:57 pm

Oh Helen, a lovely post indeed. Grandmothers have such an influence, I believe their contribution to our lives is far underestimated. I am glad you have put this post to print and allowed us to share in those sweet memories.

I'm going to make that tart soon, as we've found some lovely apricots here.

Rosa's Yummy Yums May 28, 2010 um 4:00 pm

A splendid post! I am a big fan of apricots. That tart looks amazing. What a beautiful is a beautiful picture of your grandparents.



Georgia | The Comfort of Cooking May 28, 2010 um 4:28 pm

Gosh, that is just so lovely. Nothing better in the spring than a plump, juicy apricot.

Cherine May 28, 2010 um 4:36 pm

I'm deeply touched by your post. I lost my grandmother 6 years ago, and I miss her a lot. Grandparents never seem to run out of love.
P.S: this tart is mouthwatering.

Just My Delicious May 28, 2010 um 5:10 pm

I can only imagine how do you feel. But tart is totally geogreous!

Unknown May 28, 2010 um 5:17 pm

I love this story, it makes me homesick for my family. My téta passed away last summer and as yours she was the glue.. cooking and journaling keeps me connected too :).
Love the tart!

maia @ sac à poche May 28, 2010 um 5:37 pm

I consider the family the most important thing in my life!

The apricot-almond tart is wonderful!

Cookin' Canuck May 28, 2010 um 6:04 pm

What a lovely tribute to your grandparents. It sounds as you are doing a wonderful job of keeping your grandmother's memory alive by living the way that she did. Food, family, friends – is there anything that can top this list?

Unknown May 28, 2010 um 6:19 pm

Your pics are beautiful like always :D. I love that you used rice flour and I have to keep an eye out for sorghum flour. I don't believe I have seen that type yet.

Meg May 28, 2010 um 6:20 pm

This tart is just gorgeous. And it's made even more lovely by the fact that you have such sweet memories attached to it…those are the best sort of recipes.

Irene May 28, 2010 um 6:34 pm

Helen, what a beautiful post and what breathtaking photos! I know how you feel about your grandmother, I know it exactly. I'm very lucky to still have mine with me. Grandmothers are something indescribable, aren't they? Mine doesn't teach me to cook because "while I'm here, what do you need to know how to cook for?!" 🙂 We don't even think of the other possibility.

Tia May 28, 2010 um 6:47 pm

I wish I could have learned all my grandma's honed cooking tips/secrets over the years but we live so far apart… I have only ever visited her 2 times in my life. She's a stranger to me but I know how much she loves us anyway. It's touching. Grandparents are the best. I love this post of yours.

xoxo Tia

Patricia Scarpin May 28, 2010 um 6:56 pm

What a beautiful post, Helen. So emotional and heartfelt.
It is really awful having to say goodbye to the ones we love…

I love the idea of baking with fresh apricots, have never done that. Beautiful tart!

The College Baker May 28, 2010 um 6:59 pm

Wow, this post was really touching. Thanks for sharing such a beautiful reflection and a wonderful recipe with all of us.

Ciao Chow Linda May 28, 2010 um 7:04 pm

A beautiful backstory and a scrumptious tart. But that final photo is just making me smile ear to ear.

Anonymous May 28, 2010 um 7:38 pm

The photo of your grandparents is lovely.
The tart seems delicious!!!

Juc May 28, 2010 um 7:41 pm

The cake looks divine! I hope I have a chance to try it out in late summer, at this moment we have no apricots here.
But the last photo is a real artpiece, there is so much in this one photo. You could just keep looking at it!

jacqui May 28, 2010 um 9:02 pm

I have such fond memories of my grandmother as well, and I can relate to how hard a post is to write when a certain meal or dessert was once something shared with them. This tart looks amazing and although I'm not on a gluten free diet, I really want to try it just as you've written.

Alexandra May 28, 2010 um 9:23 pm

Ok, Helen…you made me cry. The photo of your grandparents, is so touching and utterly beautiful! One can feel the love that spills forth from them!
Oh, yes, and the tart looks fabulous. My son saw it and said, 'that looks tasty, mama!' Thanks for sharing such personal and heartfelt memories with us!

Tampopo Press May 28, 2010 um 9:52 pm

Beautiful. It makes me want my friends and family very near.
And such a gorgeous tart! I can't wait for stone fruit season to come out to the pacific northwest.

K and S May 28, 2010 um 11:44 pm

Lovely post!

Karine May 29, 2010 um 12:51 am

Helene, you touched a cord in me. I so relate. My Mémé was so dear to me. She passed in 2008 and not a day goes by where I don't remember her. She was a lady, a great cook and her cakes were divine. She inspired me in every way possible. Elle me manque tant. She had a notebook with tons or recipes from her mother, from friends and any she could gather. I would like to gather theses recipes in a book, but my sadness is so strong that I can't open the notebook without crying or just staring. I wish I will be soon strong enough to write the book. Her book. 🙂
Tell us more about your Mamie, Helene.

debra@dustjacket May 29, 2010 um 1:31 am

Ahh that was just so beautiful, what a lovely photograph of your grandparents too.

Thank you for sharing both recipe and memories.
xx DJ

Unknown May 29, 2010 um 6:42 am

What a beautiful tribute to your grandparents. I am truely touched. I didn't know mine as my parents came to Australia leaving all the family behind. But I have been fortuate to know and love my husband's grandmother who is 97. What a gift we all have in grandparents!BTW this tart is perfect because only yesterday I bought that particular baking tin. Thank you in more ways than one!

kekstester May 29, 2010 um 7:28 am

Those beautiful tart looks makes me want to try to make one asap. Mouthwatering!

malizea May 29, 2010 um 12:25 pm

Lovely recipe for a lovely post! thank U

Retro Chic Cooking May 29, 2010 um 12:49 pm

What a lovely post for your grandmother. I am happy that you have so many wonderful memories and can contribute many of the good things in your life back to her.

I think the gorgeous tart is also a fitting compliment to your tribute to her.

Unknown May 29, 2010 um 1:59 pm

I'm crying in my coffee! Such a beautiful blog, beautiful tart and beautiful post!

Deeba PAB May 29, 2010 um 2:42 pm

A gorgeous tart, and an evocative post. Just beautiful!

Susan May 29, 2010 um 6:04 pm

The picture of your grandparents was beyond words. Absolutely precious.

Engineer Baker May 29, 2010 um 6:14 pm

Yes, I think she would have loved it there 🙂 And that tart sounds amazing! With all the ripe apricots here in CA, it just makes me want to jump into my kitchen and fire up my (nonexistent) oven.

Anonymous May 29, 2010 um 6:27 pm

Apricots and Almonds? Thats my kind of heaven. As always, amazing photography.

test it comm May 29, 2010 um 7:09 pm

That tart looks so good! Amazing photos!

Kate at Serendipity May 29, 2010 um 8:42 pm

Helen, this makes me miss my grandmothers. They were both very important to me in different ways. My grandfather too. I don't know how I would have gotten by without them. It's nice to be reminded of them.

I miss them.

jessicajlee May 29, 2010 um 10:36 pm

I really want to express my appreciation for a recipe that features both stone fruits and almonds, but mostly for a recipe that is free of refined sugar! I often make an almond and blueberry tart for my husband (who is sugar-free) using maple, but this looks so good I'll have to try it immediately. Thanks!

Parisbreakfasts May 29, 2010 um 10:40 pm

The first sentence made me run to the fridge and grab a bag of dried slab apricots…
I need to taste apricot while reading this..
I love the crystaline photo of your grandparents.

Emily Adamson May 29, 2010 um 11:49 pm

What great memories of your grandmother! And the tart is simply gorgeous and the picture of your grandparents is too cute.

La cuisine des 3 soeurs May 30, 2010 um 12:03 am

Encore quelques semaines à patienter pour avoir des abricots.

Lori May 30, 2010 um 12:41 am

While I love your apricot tart, I certainly love what you write about. I always love to hear your 'heart speak'. Very beautiful.

The picture of your grandparents, just so beautiful.

veron May 30, 2010 um 3:58 am

Yeh, love me a piece of that tart. And that picture of your grandparents is so sweet!

colorchic May 30, 2010 um 4:34 am

Love the photo of your grandparents! Look forward to trying the tart, just getting back from vacation and looking forward to spending time in the kitchen with friends and family.

Anonymous May 30, 2010 um 10:18 am

How amazing the your grandfather is reaching 100 yrs. I really hope all is well. This post made me think of my own grandparents and of the wonderful times we all spent together. Al of my grandparents have passed away now but their presence and memories remain in our family.

Miriam Leigh May 30, 2010 um 1:24 pm

So, so lovely. I'm going to dinner at my great and uncle's house this evening and I think I will whip this up to take along.

Anonymous May 30, 2010 um 6:06 pm


What beautiful memories of your grandmother. I know she would be so proud of you and the gifted woman that you are. I pray that you and your grandfather may have some special moments together before his time comes and that he may have a taste of this delectable tart so he too may conjure up sweet memories of his beautiful Mamie.

Take care,

Teresa May 31, 2010 um 12:18 am

Your love for your grandparents is so very apparent in this post. I'm glad that you have such wonderful memories and souvenirs from your grandmother.

Mar May 31, 2010 um 7:05 am

I am sure she would be your fan number one. And loving her so much and being so inspired by her makes her alive in your daily live ♥ and now in ours too.

Two fit and fun gals May 31, 2010 um 7:07 am

w o w.

this looks amazing! thanks for sharing 🙂 xx

Anonymous May 31, 2010 um 9:12 am

very beautiful, touching story. Amazing photos. Great work.

magda May 31, 2010 um 1:21 pm

Touching story. I too had a special relationship with my grandparents. I still do with my grandmother.
What a lovely picture this last one.
Your tart looks amazing!

a. maren May 31, 2010 um 5:05 pm

oh, beautiful! and i love the final picture. sweet folks. i also love the use of apricots! what a good season it will be!

mushitza May 31, 2010 um 6:38 pm

Helene, your story touched me so much. Your grandmother is still alive in you, your thoughts and all the things you do.

Aparna Balasubramanian June 1, 2010 um 2:39 am

Those of us whose grandparents figured in lives largely are indeed lucky.
I have similar meories of my maternal grand parents and my grandmother was a wonderful cook. She could feed an army at the drop of a hat without getting stressed out with whatever she had on hand.

As long as their memories live with us……………….

Tara Barker June 1, 2010 um 2:57 am

A really lovely, touching tribute to your grandmother, Helene! I think I can relate to what you mean about the glue getting weaker – as first my grandmother, and then my grandfather passed away, we felt the glue holding our extended family close starting to break. Good old (and stupid) family dynamics have made it tough for us to keep alive the ties that seemed so easy when my Nanny and Putt-Putt were here. It sounds like you're doing a great job keeping alive the traditions of your Mamie!

Nicolette June 1, 2010 um 5:33 am

Thanks so much for the post. This last photo is happily sweet and warm. You made me think of my family as I was reading along. Thanks again-

Unknown June 1, 2010 um 7:05 am

I think I can understand what you were going through while drafting the post. Very emotional, touching and memories came a-flooding right?

Whenever I think of my grandma (who's still healthy and cook for us periodically), I would be thinking of stinkbeans (petai) cooked with sambal belacan (pungent, spicy chili paste with fermented shrimp).

The Prudent Homemaker June 1, 2010 um 4:36 pm

Too funny! I was just coming to your site to search the archives for an apricot tart. We were given lots of apricots this week. I made this tart last night (minus the almonds, as I was out of them) and it was a big hit. I'll b making it again this week, and next week, too, when the apricots on my tree ripen! Thanks Helene!

Jamie June 2, 2010 um 10:11 am

This is beautiful! What happy memories of a beloved grandmother. And making this luscious tart in her memory is wonderful. Gorgeous tart! Much better than my Belle-Mère's I can tell you!

Unknown June 2, 2010 um 1:26 pm

merci, merci pour tout, pour tes emotions, tes recettes, tes souvenirs, tes photos…. c est a chaque fois un plaisir de venir consulter ton blog 🙂

Unknown June 3, 2010 um 12:23 am

So inspiring! I have gotten back into baking because of you and I find that it really brings my friends and family together. I hope that my grandchildren will have memories like yours when they are younger.

Food memories are so powerful – when you eat a dish that your mother always served you prepared in someone else's style, it is just never as good.

Which reminds me, I have made your rhubarb tart with cardamom (I believe that is also inspired by your grandmother) several times when visiting friends this month, and everyone adored it. What a lovely, simple custard.

Schnitzel and the Trout June 3, 2010 um 3:04 pm

I feel so fortunate that I have found your blog. The almond apricot tart is beautiful and I so enjoyed the memories of your grandmother. I will be back often. Susan

From the Kitchen June 3, 2010 um 3:34 pm

I am so happy to have been led to your blog. We lived in Charleston for many years where I directed and taught at a cooking school. We now live in the Chicago area. We had our last "authentic" Napoleon in Charleston and long to have it again. Alas, with all the wonderful restaurants and bakeries in Chicago, none do what we think is classic. Perhaps, someday, you will provide a tutorial?


Y June 9, 2010 um 6:19 am

How wonderful to have such love and memories attached to a humble tart 🙂

Syntex June 9, 2010 um 2:03 pm

Merci sister pour cette photo des Grands Parents! j'en ai versé une petite larme…

jenny June 16, 2010 um 10:41 pm

I don't have any apricots at home right now, but I have more cherries than I know what to do with. Would cherries make a good substitution?

Helene June 16, 2010 um 10:44 pm

Jenny: yes it would work but I'd pit them first.

Susana Gomes June 26, 2010 um 4:46 pm

Just perfect!
I've switched apricots with peaches because that's what i had around, but it was marvelous.

Anonymous July 11, 2010 um 11:08 pm


I actually just tried making this recipe today and I can't get the filling to set.. Any advice on how to fix this problem? I didn't deviate from the recipe and baked at 350.

Helene July 12, 2010 um 3:30 am

Anonymous: I made 2 more yesterday without a problem but I could think of a couple things that may help:
1/ maybe your oven is not calibrated right (it happens after a couple of years of usage) and maybe adding a few minutes of baking would fix that.
2/ the filling can look un-set when you take it out of the oven but will set up upon cooling.

WendyinKK July 12, 2010 um 6:53 am

Thanks for dropping by my blog.

I halved the recipe for the filling actually, the cream was reduced from 60ml to 30ml, which was why it's 2 Tbsp 🙂

Helene July 12, 2010 um 3:11 pm

wendyywy: ah yes, that makes sense now. I would not want to open a container of cream for 2 tablespoons also…although I never seem to lack recipes to use the rest in 🙂

lindentea August 15, 2010 um 11:28 pm

I love the story and what a lovely photo. I made this tart, and it was just amazing, thank you so much for the recipe.

Sini April 19, 2011 um 5:42 pm

Made it, loved it. Thanks!

arg July 12, 2012 um 9:00 pm

I made this, but the filling part did not come out quite right. Despite stiring in the cream it rose when baking anyway and the filling was a little "grainy". Perhaps that was because I used almond meal for the one cup of almonds, might that be too much since they were ground? Also, can you tell me what size/volume the pan you use in the picture is? I used a traditional fluted round tart pan, which did not turn out deep enough, but not sure how much bigger to go. the crust however turned out great. thanks for any suggestions!

Unknown August 18, 2012 um 5:37 pm

I saw this tart yesterday and made it last night. We enjoyed it with my loved ones dad this afternoon after a busy day clearing out his shed. It was perfect for a sunny British afternoon. I will certainly look forward to browsing your other recipes. Thank you xx

amruta August 29, 2012 um 6:17 am

This looks absolutely delicious. Photos are fantastic. I am also very close with my grandmother. Thank you for such a beautiful and touching post.

Amanda Lee June 8, 2013 um 11:35 pm

I've been looking at this post for a loooongg time now, a year or two? Kept thinking it's hard to make. Finally got my courage up and made one. Forgot to add heavy cream, but still taste awesome! Only had to adjust the baking time to about 35 minutes plus 5 minutes in closed oven with the heat off on a 9-inch glass pie dish. Finished 2/3 of the pie in half a day between hubby & I. 😛
Helene, thank you for sharing a great recipe along with a great memory.

Chung-Ah | Damn Delicious September 27, 2013 um 3:33 am

What a great post. And this tarte – gorgeous!

Lori July 27, 2014 um 1:27 am

Hi Helene;

I made this tonight for dinner with my brother and sister in law and parents. We really enjoyed it. Loved the low sugar aspect of it. Some nice fresh summer apricots. Is there anything better than good food and family being together to enjoy it all?

Thank you for the wonderful recipe.

Kate July 10, 2015 um 4:47 pm

Merci, beaucoup pour avoir eu la très bonne idée de traduire la recette ..

Unknown March 17, 2017 um 4:07 am

Thank you so much for sharing your beautiful family story. I feel very happy to have your recipe and will think of you when I make this tart.

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