Almond Tart with Grilled Apricots

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The last few weeks have been a whirlwind –  a full round of parties celebrating the graduation of not only my oldest but of  all his friends.   At one of these parties some friends mentioned that their apricot tree was overflowing with fruit.  I casually mentioned that I would be more than happy to help them with that problem – because, you know, I am always willing to  lend a hand – LOL!!! Anyhow, low and behold, when I got home there was a bag of absolutely gorgeous apricots waiting for me – woo hoo!!!

Now of course some people would be tempted just to eat them as is – which is a perfectly good idea – but I had plans for these beauties – big plans.  An idea for a  grilled summer  dessert  had been rolling around my brain for a while and I  I knew the apricots would be perfect for it – and I was right – they were!!


This recipe could not be easier to make. I know many people make this claim about lots of recipes…. but I have proof!

Sharp knife, crowded party = Trip to the ER!

So, when I say that these tarts are easy to make, I am not kidding.  If I can make ’em with this hand, well… you have no excuse. .

Ok, so about this dessert. The tart base is cross between a cookie and a cake and topped with a combination of sweetened  marscapone and whipped cream and then topped with grilled apricots  that I glazed with a vanilla syrup.

Vanilla syrup?? Yeah, I’ve got plans for that too…..

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”



Almond Tarts with Grilled Apricots

For this recipe you need to use a tart pan(s) with a removable rim. The tart bottoms can be made 2 days in advance. Wrap well in plastic wrap and store at room temperature. The vanilla syrup can also be made several days in advance but store that in the fridge. This makes a great dessert for entertaining –  everything but grilling and glazing the apricots can be done in advance – just spread the tarts with the marscapone cream, grill the apricots and then glaze with the syrup!

(Makes 4 – 4 1/2 inch tarts or 1 – 10 inch tart)


  • 1/2 cup almond meal
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 cup flour
  • 1/2 cup unsalted butter, cut into 1 inch chunks
  • 1 egg
  • 1 egg yolk
  • 1 tsp. almond extract

Marscapone topping:

  • 1/2 cup marscapone cheese, softened
  • 1/2 cup heavy whipping cream
  • 2 Tbsp. sugar

Grilled Apricots with Vanilla Syrup

  • 8 apricots
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp. vanilla bean paste or 1/2 of a  vanilla bean


For Tart:

  1. Pre heat oven to 350 degrees. Spray tart pan(s) with cooking spray and set aside.
  2. In a food processor, combine almond meal, sugar, salt and  flour. Pulse to combine. Add butter until the mixture resembles wet sand. Add egg, egg yolk and almond extract and process until a soft dough forms.
  3. Press dough into prepared tart pan(s).
  4. Bake until cooked through and golden brown – about 25 minutes. Remove from oven and cool. Remove tart from pans and set aside.

For Marscapone topping”

  1. Begin beating the whipping cream. Sprinkle with sugar and continue to beat until stiff peaks form.
  2. In a medium bowl, combine the marscapone and whipping cream. Set aside. (mixture can be made up to 2 hours ahead – refrigerate).

For Apricots and Vanilla Syrup

  1. Combine sugar and water in a medium saucepan. If using vanilla bean, split bean and scrape seeds into water/sugar mixture.  If using vanilla bean paste, add it to the water/sugar mixture. Bring mixture to a boil. Boil until sugar is dissolved and mixture has thickened slightly – about 4 minutes. Remove from heat and cool.
  2. Cut apricots into slices about 3/4 inch thick. Pre heat grill to medium heat –  make sure grill is clean and well oiled.  Grill apricots for about 1 minute per side until just beginning to soften.

To assemble the tarts, spread a layer of the marscapone and whipping cream on the tart. Top with some of the apricot slices and brush with some of the vanilla syrup.  Serve and enjoy!




  1. says

    That’s some gorgeous photography, Nancy! Love the tarts! How’s the hand and how in the world did you land yourself in the ER with a knife wound?

    • says

      Thanks Marie!! Have to admit, I was rather pleased with the apricot shot but when you have such a gorgeous fruit to work with, it’s pretty hard not to get a great shot!

      Actually, it was just my finger – but had to have it splinted for a few days since the cut was in the joint and the doctor didn’t want me bending it until it had healed up a bit. This was so stupid – was slicing rolls at a party I was catering and got bumped and the knife sliced my finger! Hubs was at the party and when I got home decided he’d better check it out – grabbed his keys and said ” you need stitches” so that was that! On the upside our ER has free 24/7 valet parking and free wi fi – not too shabby!!

    • says

      I adore apricot season – in tarts, plain, with cheese…. (sigh)!!!

      Yeah, having a bum finger is no fun – you never realize how much you use them until you can’t!!

    • says

      Hi Averie!!
      Thanks – Almost back to normal – tender and stiff but getting there – so glad you liked the photo – Matt’s workshop is paying off!

  2. says

    oooo – so sorry about your hand. that could not have been fun. hopefully some of that tart was waiting for you when got home from the ER. Are you bandage free yet??? Regardless, the tart is gorgeous and I love the idea of grilling your stone fruit.

  3. says

    Am late for my clafouti call. I have apricots languishing in my fridge. But your tarts look WAY better than my humble clafouti! Maybe you’ll become the first ambidextrous chef. Work those new knife skills, girl! (very carefully)

    • says

      Ah, but what the clafouti lacks in beauty it makes up for in flavor!!! yeah, thinking being ambidextrous would be a very good thing!

  4. says

    Nancy, I am so sorry about your finger…the perils of the trade! My mouth was watering as I read every step. I am on a diet and this is killing me. Going to save the recipe though. Happy summer.
    Mary Ann

    • says

      Hi Mary Ann!

      Now that I am almost healed have to get you guys over for dinner – I’ll make sure everything is “diet” friendly!

  5. says

    Ouch! Hope you finger is healing quickly. What a great-looking dessert–and doable with a bandaged hand! I love everything about this from the mascarpone filling to the grilled apricots and vanilla syrup.

    • says

      Thanks!! Almost back to normal – still a little stiff and tender but it’s getting there! Have to say the vanilla syrup is “da bomb” – it is so good drizzled on berries, fruit and in drinks – thinking I am going to need a whole shelf just for my syrups!!

  6. says

    I love the apricots in the market right now. I am sorry you hurt your hand, but I am proud of you for taking one in the hand for team apricot. Go Team! GREG

  7. says

    Apricots play so well with anything nutty tasting. And I love how you grilled the apricots to give them that added caramelized sweet touch. Hope your hand is better soon! 😉

    • says

      Hi Carolyn!!

      Thank you so much for stopping by! Apricots and nuts are truly a match made in heaven! I’ve been grilling a lot of fruit lately – I love how it heightens the natural sweetness of the fruit!
      Hand is definitely on the mend – thank goodness!!

    • says

      Hi Katie!
      Thank you for stopping by – I have been having so much fun this summer grilling all kinds of fruit – after making this family decided that I am not completely crazy!!

    • says

      Hi Lucy!!

      Thanks for coming by – grilling stone fruit is wonderful and have to say the marscapone topping goes great with it!

  8. says

    darn it – don’t know how i missed this!!! then again, i was probably bitter since i missed the entire APRICOT SEASON!! next year i shall make this…1 long year… :(

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