Apricot frangipane tart
Apricot frangipane tart is a classic French pastry featuring a buttery shortcrust base filled with a rich almond cream (frangipane) and topped with fresh or poached apricots. The tart bakes to a golden, fragrant finish, with the fruit softening into the sweet, nutty filling. It is a beloved dessert in pâtisseries across France and other European countries, especially during the summer apricot season.
🍽️ Nutrition at a glance
This tart is high in both carbohydrates and fat, primarily from the butter in the crust and the almond-based frangipane. It provides a good source of vitamin E from the almonds and some dietary fiber, with a typical serving containing around 350-400 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 6 g |
| Carbs | 35 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 150 mg |
| Vitamin E | 4 mg |
| Manganese | 0.5 mg |
| Magnesium | 45 mg |
| Potassium | 180 mg |
| Iron | 1.2 mg |
| Phosphorus | 80 mg |
| Vitamin A | 120 IU |
| Copper | 0.2 mg |
Per 1 slice (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Frangipane, the almond cream filling, has historical roots tracing back to 17th-century Italy and is a cornerstone of French baking. Nutritionally, the almonds offer heart-healthy monounsaturated fats and vitamin E, making it a more nutrient-dense choice than many fruit-only pastries.
