Susan Jung’s recipe for apricot and raspberry tarts with almond filling
Apricots are in season now, so make the most of them with these heavenly treats
These small tarts use two complementary fruits, although they take different forms: fresh apricots are used because they are in season now while the raspberries are made into jam. When I can't get fresh apricots, I reverse the flavours, using apricot jam in the filling and fresh raspberries on top.
Apricot and raspberry tarts with almond filling
The apricots we get in Hong Kong tend to be mealy and not very flavourful. But heating them – even if it’s just briefly, as with this recipe – smooths out the texture and brings out the flavour.
These tarts look large for individual servings, but they are quite light. The pâte à sucre recipe is from The Pie and Pastry Bible (1998), by Rose Levy Beranbaum, while the almond filling is adapted from the financier recipe in Grand Livre De Cuisine: Alain Ducasse’s Desserts and Pastries (2002). The tart dough and filling need time to chill, so make them a few hours before baking the tarts.
I make my own raspberry jam but you can use a good-quality commercial version. Look on the label: it should contain only fruit, sugar and lemon juice or citric acid.
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