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Le Chaudron recipe
Tarte aux abricots amande
Apricot almond tart
⏱ 55 minServes 8Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sweet shortcrust pastry (250 g / 9 oz)
700 g (25 oz)apricots, pitted
100 g (3½ oz)almond flour
80 g (3 oz)soft butter
80 g (3 oz)sugar
2eggs
- 1 sweet shortcrust pastry (250 g / 9 oz)
- 700 g (25 oz) apricots, pitted
- 100 g (3½ oz) almond flour
- 80 g (3 oz) soft butter
- 80 g (3 oz) sugar
- 2 eggs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the pastry, prick with a fork and chill.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Beat the soft butter with the sugar, then add the eggs and almond flour.
- Spread the almond cream evenly over the crust.
- Press the apricot halves, rounded side up, into the cream in a tight rosette.
- Bake at 180°C (350°F) for 40 minutes until puffed and golden.
- Let cool slightly, glaze with a little apricot jam and serve at room temperature.
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