Pistachio frangipane & apricot tart from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 177) by Cenk Sonmezsoy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other apricot jam for the book's "Vanilla bean and apricot jam", and heavy cream for crème fraîche.

  • anya_sf on July 03, 2025

    Although my apricots were small, 8 of them were pretty crowded on the tart; in hindsight, I should have only used 7. The frangipane took 10 minutes longer to set (due to crowding and apricot juices, I'm sure), and as it cooled, I realized it actually could have used 5 more minutes. The crust browned too much, but luckily did not burn. The tart was really delicious, even without whipped cream on top.

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