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Cakes and Desserts
Cakes and Desserts Info


Apricot & Almond Tart

This Apricot & Almond tart is based on an Italian recipe from the renowned River Cafe restaurant in London and was always on the menu when apricots where in season when I worked there. The Apricot season begins in May.

This tart is mage with a delicious franipane filling, the fresh apricots and sweet shortcrust pastry.

Servings: 6 – 8

Cooking time: 30 – 40 minutes

apricot & Almond tart recipe

What you’ll need

11″ shallow fluted tart tin

apricot &almond tart recipe

Ingredients – Apricot & Almond Tart

Sweet Pastry

  • 8oz/225g plain flour
  • 4oz/110g butter, cold, diced
  • Pinch salt
  • 1 tablespoon icing sugar
  • 1 egg + 1 yolk beaten together

Tart Filling

  • 450g ripe apricots
  • 200g soft butter
  • 200g ground almonds
  • 200g caster sugar
  • 1 ½ eggs beaten


  1. Put the flour, salt, sugar, and butter in a food processor and blitz briefly until the butter is evenly mixed in.
  2. Add most of the egg and blitz until the mixture starts to come together.
  3. You may not need all the egg, best to go slowly.
  4. Overworking will make the pastry tough.
  5. Form in one piece, flatten with your hand and wrap in cling film and chill for at least 30 minutes.
  6. Preheat the oven to 180C
  7. Roll out the pastry and line an 11” (28cm) fluted tart tin.
  8. Chill for 30 minutes – 1 hour or freeze and cook from frozen.
  9. Bake blind for 20 – 30 minutes or so until just starting to colour.
  10. To make the filling, put the butter and sugar in a food processor and blitz until well combined, add the ground almonds and blitz again then add one egg and pulse in, add the other bit of egg, and pulse again until all combined.
  11. Cut the apricots in half and remove the stones.
  12. Put most of the almond mixture in the pastry shell and spread out.
  13. Place the apricots close together all over the top and then spread the remaining almond mixture over some of the apricots (just a little, you do not want to cover the apricots).
  14. Bake in the preheated oven for around 40 minutes until golden and cooked through.


You can substitute the apricots for pears or plums when is season.

Find more seasonal inspiration on my Recipes page. Or see my E-Books for some of my favourite recipes.

apricot & almond tart recipe




Thank you for a super morning. Thoroughly enjoyed every part 🙂

Everyone in my house loved the chocolate cake.


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