Sweet, slightly tart apricots nestled in a rich, nutty brown butter filling—this Apricot Almond Brown Butter Tart is the kind of dessert that feels both rustic and a little bit special. It’s simple enough to make without fuss, yet elegant enough to serve when you want something that looks as good as it tastes.
Toasted almonds, buttery pastry, and jammy apricots create layers of flavor and texture in every bite. It’s a classic pairing that never goes out of style, whether you’re serving it at a summer gathering or just treating yourself to something quietly delicious.
Why I Love This Apricot Almond Brown Butter Tart
There’s something about the combination of apricots and almonds that just works. The fruit brings a bright, slightly tart sweetness, while the almonds and brown butter add a warm, nutty richness that makes every bite feel a little indulgent.
I especially love how this tart feels both rustic and refined. It’s not fussy, but it looks beautiful on the table and always gets a “you made this?” reaction.
And then there’s the texture… a tender, buttery crust, a soft almond filling, and those jammy pockets of apricot throughout. It’s the kind of dessert that doesn’t need much else—maybe a light dusting of powdered sugar or a spoonful of whipped cream—and it’s perfect.
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More Details about this Recipe are Below the Recipe Card
Apricot Almond Brown Butter Tart
Ingredients
Prepare the Tart Shell
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 12 tablespoons chilled unsalted butter 1 ½ sticks, diced
- 5 tablespoons ice water
- ¼ teaspoon PURE vanilla extract
- ¾ cup toasted slivered almonds
- 2 cu white wine Viognier works well for it's tropical influence
- 10 ounces dried apricots Turkish preferred for plumpness
- ½ cup unsalted butter 1 stick
- 1 vanilla bean halved with the seeds scraped out and reserved
- 1 ¾ cups confectioners' sugar
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs lightly beaten
- ¼ teaspoon almond extract
Optional
- Confectioners' sugar for dusting
- Whipped cream
Instructions
Make the Dough
- In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until it resembles a coarse meal. Add the ice water and vanilla extract; process until the dough just comes together. Transfer the dough to a lightly floured surface and pat into a round disk. Cover with plastic wrap and refrigerate for at least one hour or until firm.
Roll and Prep the Shell
- Heat the oven to 350º F. On a lightly floured surface, roll out the dough to a 15 inch round about ¼ inch thick. Transfer to a 12 - inch (an 11 inch one works as well) fluted tart pan with a removable bottom. Use your rolling pin to roll over the top of the pan and remove the excess dough. Chill for 20 minutes (or overnight).
Blind Bake the Shell
- Line the tart shell with foil and fill with dried beans or pie weights. Blind bake for 50 minutes; remove the foil,bake another 20 - 25 minutes, or until lightly golden.Lower the heat to 325 °F.
Prepare the Filling
- In a small saucepan, bring the wine to a simmer. Add the apricots and simmer for 10 minutes. Remove from heat and set-aside.In a small skillet, brown the butter with the vanilla beans over medium heat - about 4 minutes. Remove to a small bowl and allow to cool slightly.Process the almonds, confectioners' sugar, flour, and salt until finely ground.Add eggs and pulse to combine.Add cooled brown butter mixture along with the almond extract. Pulse until smooth.
Assemble
- Drain the apricots and pat dry. Pour the almond filling into the tart shell and nestle the apricots into the filling.
Bake
- Bake for 40 - 45 minutes, or until the filling is golden brown and set.
Cool and Serve
- Transfer to a wire rack to cool. Can be made 1 day in advance. Store covered at room temperature. Serve dusted with Confectioners' sugar or whipped cream.
Notes
Nutrition
Key Ingredients (and Why They Matter)
Apricots - The star of the show. Apricots bring a bright, slightly tart flavor that balances the richness of the filling.
Substitute: Peaches, nectarines, or even plums work well, though they’ll be a bit sweeter and softer.
Almonds - Almonds add structure and a subtle nutty flavor that pairs beautifully with apricots. They also help create that soft, tender filling.
Substitute: Hazelnuts
Brown Butter -This is where the magic happens. Browning the butter adds a warm, nutty depth that takes the tart from good to memorable.
Substitute: Regular melted butter works, but you’ll miss that signature richness.
Butter (for the crust) - Creates a tender, flaky tart shell that holds everything together.
Substitute: A good-quality store-bought tart shell works if you want to save time.
Eggs - Give the filling structure and help it set into that soft, custardy texture.
Substitute: Best not to substitute here for this style of tart.
Sugar (Confectioners)-Confectioners' sugar blends differently from granulated sugar, so for the best results, use confectioners' sugar.
Substitute: Superfine granulated sugar.
Vanilla & Almond Extract - These enhance the overall flavor without overpowering. Almond extract especially reinforces that classic apricot-almond pairing.
Substitute: Use one or the other if preferred; both together give the most depth.
Why It Works
This tart is all about balance—tart fruit, nutty richness, and a buttery base. Each ingredient plays a role, but it’s also forgiving enough to adapt based on what you have on hand.
How to Brown Butter
Brown Butter Is Not Ghee or Clarified Butter
When making brown butter, those little browned bits matter.
As the butter melts, the milk solids will separate from the fat. They may not look very pretty at first, but don’t remove them. We’re making brown butter, not clarified butter. Those milk solids are exactly what toast and give brown butter its deep, nutty flavor.
I like to cook it low and slow to avoid burning. Stir occasionally and keep an eye on the color. You’re looking for a rich golden brown, not dark or black.
Once it’s ready, immediately pour it into a bowl to stop the cooking. Give it a stir as it cools, then proceed with the recipe.
Don’t under-brown it either. You want that full caramelized flavor. And trust your senses… you’ll smell it when it’s ready.
A Short Visual Step-by-Step
After poaching the dried apricots in wine, pat them dry, and nestle them into the filling.
Bake the tart in a 325º F oven for about 40 to 45 minutes or until the filling is set and golden.
Slice and serve!
FAQ
Yes—but don’t skip the poaching step if you want that signature flavor.
Fresh apricots won’t absorb liquid the way dried apricots do, so instead of rehydrating them, you’ll gently poach them to infuse flavor.
How to do it:
Halve and pit the apricots
Simmer gently in white wine with a little sugar and vanilla for about 5–10 minutes, just until slightly softened but still holding their shape
Let them cool in the liquid to absorb flavor
Drain before using in the tart
This gives you that same subtle floral, aromatic quality the dried apricots develop during soaking—just in a lighter, fresher way.
Absolutely. Try dried peaches, figs, or even plums.
It's similar to a frangipane, with almonds, sugar, butter, and eggs baked into a soft, rich layer.
Yes. Best within 24 hours. Store covered at room temperature. If keeping longer, refrigerate and bring to room temperature before serving.
Wine Pairing Suggestions
This tart combines:
- tart apricots
- nutty almonds + brown butter richness
- light sweetness
So you want wines with:
👉 good acidity (to lift the richness)
👉 stone fruit or floral notes (to echo the apricot)
👉 balanced sweetness (not bone dry, not syrupy)
Best Pairings
Off-Dry Riesling -Bright acidity + touch of sweetness
Stone fruit notes mirror the apricot
Vouvray (Chenin Blanc) - Honeyed, apple, floral notes
High acidity cuts the butter
Late Harvest Sauvignon Blanc - Citrus + tropical + sweetness
Balances tart fruit and rich filling
Sauternes (or similar dessert wine) - Rich, honeyed, luxurious
Works beautifully with almond + brown butter
Moscato (Popular & Easy Choice)
Light, sweet, and fruity
→ A good choice if you prefer a sweeter, lower-alcohol wine, though it’s less structured than the options above
If You Prefer Less Sweet
Sparkling Wine (Brut or Extra Dry) - High acidity + bubbles cleanse the palate
→ keeps the tart from feeling heavy
My Top Pick
👉 Off-dry Riesling - It hits every note without overpowering the tart.
bb059 says
great flavors and texture....not cake...not crust...but a wonderful blend of both.
The whipped cream is the key!
LindySez says
I agree, I loved the sweet cream on the top of this. I guess I should have put it into the (at least a) photo LOL...Cheers!