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Classic Berry Apricot Almond Tarts
Prep Time
50 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
 

Classic French mini Berry Apricot Almond Tarts recipe - easy to make with ground almonds and shortcrust pastry for a tea time treat or with a little cream or ice cream, a delicious dessert!

Course: Dessert
Cuisine: French
Keyword: Almond Tart, Apricot, Berries, Classic
Servings: 6
Calories: 579 kcal
Author: Berry Sweet Life
Ingredients
  • FOR THE RICH SHORTCRUST PASTRY:
  • 225 g (8 oz or 2 cups) all-purpose flour
  • 110 g (4 oz or 1 cup) butter, cold
  • 1 tbsp caster sugar
  • 1 egg yolk
  • 1/4 tsp almond essence
  • 4 tsp ice cold water
  • FOR THE ALMOND FILLING:
  • 1/4 cup (4 tablespoons) soft butter
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 tbsp cake flour
  • 1 tsp almond essence
  • 1 tsp vanilla essence
  • 3 large eggs
  • 1 1/4 cups almond flour
  • 3 tbsp apricot jam , heated in the microwave for 10 seconds
  • 1/2 cup raw flaked almonds
  • FOR THE GLAZE:
  • 1/2 cup icing sugar
  • 1 tbsp milk
  • strawberries, blueberries or raspberries , for garnish
Instructions
  1. TO MAKE THE RICH SHORTCRUST PASTRY:

  2. Preheat oven to 180°C (350°F). You will need 6 mini tart pans or 1 x 23cm (9 inch) tart pan.


  3. In a large mixing bowl, rub the butter into the flour with your hands until you have what resembles fine crumbs. Stir in the sugar, almond essence and egg yolk.

  4. Now add the ice water and mix until the pastry comes together and can be formed into a ball. You don’t want it too wet or too dry, so add extra flour or water accordingly.

  5. Place the ball of pastry into a sealable plastic bag and let it rest in the fridge for 20 minutes. Slice the pastry into 6 equal pieces and roll the pastry pieces out on a clean, floured surface. You want them to be about 2mm thick. 

  6. Line your mini tart pans, prick all over with a fork, then freeze the crusts for 15 minutes. Bake the crusts for 10 - 12 minutes until light golden. Remove from the oven and cool while you make the filling.

  7. TO MAKE THE ALMOND FILLING:

  8. Beat together the butter, salt, sugar, flour, and essences with an electric mixer.

  9. Beat in the eggs, then add the almond flour, stirring just to combine. Spread the bases of the crusts with a thin layer of apricot jam, then spread the almond filling into the crusts and top with a scattering of flaked almonds.

  10. Bake the tarts for 15 minutes, until the tops are lightly browned. Remove from the oven, and cool in the pans.

  11. TO MAKE THE GLAZE:

  12. Stir together the sugar and milk until smooth. Drizzle the glaze over the cooled, turned out tarts, and top with fresh blueberries, strawberries or raspberries.

Recipe Notes

To make one large tart simply line a 23cm (9 inch) fluted tart pan with the pastry. Prick all over with a fork and freeze for 15 minutes. Bake the crust for 18 to 22 minutes, spread with apricot jam, add the filling, then bake the filled tart for another 35 to 40 minutes, until the top is golden and set.

If you have pastry leftover, place it in a ziplock bag and freeze it for another baking day!