This mini Crustless Almond Apricot Frangipane is a perfect way to make use of fresh in season Apricots. This is such a simple recipe, but the taste was absolutely amazing. It has a nice soft moist texture, a lovely almond flavor and fresh sweet Apricots. I call it Crustless Almond Apricot Frangipane Tart, the simplified version. Trust me, it taste as good as traditional frangipane tart, but with less work and simplified process. In the end, however you want to call it you will end up with a dreamy delicious Apricot Tart that is perfect for Summer. It’s made in one bowl, simplified process and easier to make.
Summer means more fresh fruits for our baking and that’s a good thing, right? I love eating fresh fruits on its own but given the opportunity to make use of them for my baked goodies, I’ll definitely grab them. Fresh sweet ripe fruits doesn’t stay the whole year so why not enjoy it while it last, and that’s what we are going to do in the next few months to come. So expect more fresh fruits income your way.
How is this Different from Traditional Frangipane Tart?
This Crustless Apricot Frangipane Tart is the simplified version or traditional frangipane tart that have a base crust. This recipe is the crustless tart version, it goes straight to the almond filling. It’s made in one bowl, simplified process and easier to make but this is equally good and delicious. It only means that you can still have a fancy delicious dessert with less work on hand. Since this is a crustless frangipane tart, we need to make the frangipane more than just a paste. In order to do that, I added all-purpose flour to make frangipane paste into a more stable almost cake like batter. Traditional frangipane use for filling do not contain flour, as it will be a filling and will be supported by a dough crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.
What is Frangipane?
Frangipane is an Almond flavoured Cream or paste that is made by combining almond flour, sugar, egg and butter. It’s a filling used for variety of desserts such as pie, cakes and tarts, like Frangipane Tart. I’ve made Mini Raspberry Frangipane Tart and Poach Pear Chocolate Frangipane Tart and both tarts uses this Almond Cream as a base. I’m always a huge fan of anything with almonds and although Almond is quite more expensive than other nuts, I always think it’s worth the price when I’m using it to make my dessert especially in making Frangipane.
What Other Fruits Can I Use to Make this Tart?
Do not be restricted to using just Apricot for this tart. The base batter is so versatile you can use this to make different variations. You can use Peach, Poached Pear, Raspberry, Blueberry, Strawberry, Plums and Figs. Do not be afraid to experiment on the fruits, it is after all your tart, so make it the way that you would enjoy it.
What are the Ingredients to Make Apricot Frangipane Tart?
- Almond Flour – I used Bob Red Mills Almond Flour and sometimes I used the COSTCO brand too.
- All Purpose Flour – This will make the frangipane into a cake batter stable enough to hold on its own without a crust
- Baking Powder – to give a little lift in the tart
- Granulated Sugar – For sweetness
- Salt – a little amount goes along way to balance the sweetness of the tart
- Butter – If using salted butter, you can omit the salt in the recipe. make sure to cool the melted butter before using
- Egg – to give structure to the tart. Make sure to use room temperature for easy mixing
- Vanilla Extract – for flavoring. This can be substituted with lemon or orange zest
- Apricots – I recommend using fresh Apricots. If Apricot is not in season, you can substitute it with Poached Pear or canned Pear. Since Pear is quite firmer, I would suggest using poached or canned. Peach is the next best thing I recommend, Plums, Figs, Apple work well too.
How To Make Crustless Apricot Frangipane Tart
Most of the thing that you need to do here is just to mix the almond base, that means just adding the ingredients one after the other, that’s it. Of course, don’t forget to slice the fruits for toppings but that wouldn’t take much time either. I used apricots but you can use any other fruits like peaches, plums, pear and apple. I wouldn’t suggest using berries as they have a soft texture that could get mushy when baked at 45-50 minutes. You can bake this in a mini tart pan like what is shown in the photo, or you can use bigger pans but make sure to watch out the baking time. Toothpick inserted in the center should come out clean, the top should be settled and you will notice the tart side will start to pull away from the side. If you noticed that the top is starting to brown fast and the center is till soft, cover the tart with aluminum foil and continue baking until done. Last but not the least, sprinkle sugar on top for a nice brown crunchy top.
- 1 /2 cup Almond Flour
- 1/4 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 2 tbsp melted Butter
- 1 large Egg
- 1/3 tsp Vanilla Extract
- 3 Fresh pitted Apricots, cut into wedges
- 1 tsp granulated Sugar – for sprinkling
- Preheat oven to 350 deg F/175 deg C. Spray the bottom with oil and line with parchment a 3 4-inches removable pie pan.
- Dry Ingredients: In a large mixing bowl, sift almond flour, all purpose flour, sugar, salt and baking powder. Mix well with a hand whisk.
- Wet Ingredients: Then add melted butter, vanilla extract and beaten egg into it. Mix very well with a hand whisk until lump disappear. Divide into the prepared pans.
- Arrange sliced Apricots in concentric circles on top of the batter. Sprinkle sugar on top.
- Bake for about 30 -35 minutes or until browned and set. Rotate the dish twice while baking for even browning.
- Let cool and remove from pan. Dust with additional icing sugar and serve.
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