Apricot-Hazelnut Frangipane Tart

1 12-by-16-inch tart

Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.


For the poached apricots

  • 1 bottle (750 ml) white wine, such as Pinot Grigio

  • ¼ cup sugar

  • 1 vanilla bean, split and scraped

  • 1 cinnamon stick

  • 10 to 12 apricots (about 2 pounds), halved and pitted

For the frangipane

  • cup blanched hazelnuts, toasted

  • ½ cup sugar

  • 6 tablespoons unsalted butter, softened

  • 2 tablespoons all-purpose flour

  • 1 large egg

  • 1 tablespoon hazelnut liqueur (such as Frangelico)

  • ¾ teaspoon salt

  • ½ teaspoon pure vanilla extract

For the tart shell

  • 1 12-by-16-inch sheet puff pastry, thawed

  • 1 large egg, lightly beaten

  • 1 tablespoon heavy cream


  1. Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.

  2. Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.

  3. Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.

  4. Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.

  5. Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.

  6. Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

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