Go Back
Apricot Almond Tarts

Apricot Almond Tarts

These miniature tarts are A Canadian Foodie original recipe and a festive addition to the holiday tart tray; the lively flavourful tangy apricot filling compliments the marzipan nestling inside the rich buttery toasted-almond tart shell, perfectly.
Course Dessert
Cuisine Canadian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 36
Author Valerie Lugonja


For Almond Tart Shells:

  • One batch of Almond Pie Crust , baked

For Apricot Purée:

  • 1 cup homemade Classic Apricot Jam

For Marzipan:

  • 1/2 batch of Homemade Almond Paste or Marzipan

For Toasted Sugared Almond Garnish:

  • 2 cups sliced almonds: bark on or off (personal preference)
  • 1/4 cup butter
  • 1/2 cup sugar


For Almond Tart Shells:

  1. Make and bake 36 shells as per recipe instructions; cool

For Marzipan:

  1. Roll almond paste or marzipan into 36 small balls; place each into baked tart shell
  2. Flatten gently

For Apricot Purée:

  1. Purée jam until smooth in a food processor; add a smidgen of water, if needed
  2. Spoon a scant teaspoon of purée over marzipan inside of each tart shell until completely covered
  3. Purée will keep a month in a tightly sealed container in the fridge

For Sugared Almond Garnish:

  1. Melt butter and sugar in a skillet over medium heat; add almonds
  2. Stirring constantly, toast almonds until light brown (about 5 minutes)
  3. Spread on parchment paper to cool, thinly as possible
  4. Once cool, garnish each Apricot Almond Tart with a small cluster of sugared almonds