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Low carb apricot frangipane tart

Crustless Apricot Frangipane Tart

An easy, delicious way to enjoy an apricot tart without the fuss and the carbs of a pie or shortbread dough
Course Dessert
Cuisine Italian
Keyword apricot tart, crustless apricot tart, frangipane
Servings 6
Author dorothy stainbrook


  • tart pan with removable bottom


  • 1 Cup Almond flour
  • 1/4 Cup flour regular white enriched flour
  • 1/2 Cup Sugar
  • 4 Tbsp Butter Softened
  • 2 Eggs 1 whole egg and 1 egg yolk
  • 1 Tsp Almond extract
  • 1/4 Tsp Salt
  • 1 Tsp Grated lemon zest or lemon thyme leaves if using thyme leaves, mince them
  • 3 1/2 Cups Sliced fresh apricots
  • 2 Tbsp Apricot jam


  • Preheat oven to 350°F.
  • Using a sifter over a large bowl, sift together the 2 flours. Stir in the sugar. Add flour/sugar mix to a food processor and pulse briefly to combine. Add the softened butter to the food processor and pulse to combine.
  • Add the whole egg plus the egg yolk to the food processor, along with the almond extract, salt and lemon zest (or the lemon thyme) and pulse until everything is combined. This is the frangipane.
  • Grease the bottom of the tart pan with a little butter and spread the frangipane along the bottom.
  • Cut apricots in half, remove the pit and slice each half into quarter slices. Arrange on top of the frangipane in a pretty pattern.
  • Bake at 350° F for 35-40 minutes.
  • Mix 2 Tbsp apricot jam with 1 Tbsp water and brush over the tart with a pastry brush to glaze. Let cool and if desired dust with some powdered sugar. Serve alone or with ice cream or whipped cream.