Celebrate summer stone fruit with this sublime sweet tart from Allan Campion and Michele Curtis. Roasting the apricots before baking the tart gives them a delightful richness and intensifies their flavour. Serve with pure cream or vanilla bean ice-cream for dessert. Best eaten on the day of making.






Skill level

Average: 3.1 (14 votes)


8 ripe apricots
50 g caster sugar
100 g soft unsalted butter
110 g (½ cup) caster sugar
2 medium eggs
100 g (1 cup) ground almonds
1 tbsp plain flour

 1 cooked 22cm sweetcrust pastry shell


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C (350F).

Cut the apricots in half and discard the stones. Place on a baking tray, skin-side down, then sprinkle with 50 g caster sugar and roast for 20–30 minutes or until apricots soften and brown slightly. 

Meanwhile, to make the frangipane beat the butter and sugar in an electric mixer until creamy. Add the eggs, one at a time and beating well after each addition. Add the ground almonds and flour and stir until well combined. 

Place the roasted apricot halves skin-side down in cooked tart shell. Spoon the frangipane over the top and bake for 30 minutes or until the frangipane is set and golden brown. Serve with pure cream.