Comments on: Apricot Frangipane Tart

By: Audrey

Audrey — Tue, 02 Sep 2025 14:44:14 +0000

In reply to Shari. Good advice, Shari!

By: Shari

Shari — Sat, 30 Aug 2025 20:13:52 +0000

FYI, if US bakers are using this recipe, a standard stick of butter is 113g, not 125g.

By: Audrey

Audrey — Thu, 05 Sep 2024 06:37:41 +0000

In reply to Christine Hicks. Perfect excuse to make another, Christine :) So glad you enjoyed it enough to repeat it.

By: Christine Hicks

Christine Hicks — Wed, 04 Sep 2024 08:37:32 +0000

Delicious and looked as good as it tasted. Just about to make it again before apricots out of season!

By: Audrey

Audrey — Mon, 17 Jun 2024 13:33:53 +0000

In reply to Mike. Thank you so much, Mike! As for the naming of the tart, you'll often find that across parts of Europe, people are fiercly set in what they know an item as :) Most importantly, they enjoy it, whatever it may be called!

By: Mike

Mike — Sat, 15 Jun 2024 16:05:07 +0000

Hi Audrey,
Great recipe and successful result. Thank you very much! Although I had a fierce argument with my 90 years old Belgian Mother today when I brought her the cake. She claimed that this is not what they call in Belgium “Apricot Frangipane Tart”.

By: Audrey

Audrey — Mon, 13 May 2024 06:30:00 +0000

In reply to Julianna. Thank you so very much, Julianna, and I hope this tart was part of a beautiful Mother's Day celebration. I am so happy it was enjoyed, and with summer coming, great tips for other readers as well about the dough. Much appreciated, merci! :)

By: Julianna

Julianna — Sun, 12 May 2024 12:34:47 +0000

This apricot tart was delicious and easy to prepare for Mother’s day. It was slightly tricky to measure the tart crust thickness, but I used the extra crust to make a few blackberry tartlets. If your kitchen is warmer like mine it helps to chill the crust dough for at least an hour or put it back in half way through rolling. My mother and gathered family loved the dessert.

By: Patricia Lansdown

Patricia Lansdown — Wed, 06 Sep 2023 17:57:18 +0000

In reply to Audrey. Merci beaucoup de votre inspiration et de l'encouragement. Comme on dit en francais, "Courage!" car c'est justement ce dont j'en aurai besoin pour la prochaine fois. Merci beaucoup encore une fois! Je continuerai de faire preuve avec d'autres recettes de chez vous de votre inimitable prouesse.

By: Audrey

Audrey — Mon, 28 Aug 2023 07:51:18 +0000

In reply to Patricia Lansdown.

Thank you so much, Patricia. So glad you were able to think on your toes and make this recipe work out despite some issues with the crust. Happy to hear everyone enjoyed it!
Your oven running hot is likely what caused the excess browning on top, but it happens. Like you said, the powdered sugar helped with that. May I suggest setting your oven 10-15 degrees lower than stated in the recipe (if you’re not already)? I had to do that with an prior oven as well.

I think the culprit for the sticking dough could be that the dough was a slight bit too warm. The Pâte sablée can be a bit sticky/tricky to work with, but ensuring it is the right temp when working with it makes a huge difference.

As stated in the recipe, it can also be made using a store bought Pâte sablée as well, but homemade always tastes best in my opinion. The more you work with Pâte sablées the easier they are to handle. This recipe, as you stated, is a touch more complex than the clafoutis, but I think you’re more than capable of making this turn out perfectly next time. Thanks for the review!