Air Fryer Apricot Bakewell Puff Pastry Tarts
These little apricot Bakewell tarts are crisp, jammy, nutty and properly summery. Puff pastry makes them lighter, flakier and perfect for the air fryer. Great for using up ripe apricots. We made these in the Cuisinart Clearview Air Fryer, which gives beautifully golden, crisp pastry with no need to turn them during cooking. The generous cooking space means you can bake several tarts at once, and thanks to the Clearview glass door, there's no need to keep opening the drawer to check on them — simply watch as they puff up and turn perfectly golden.
Takes 40 minutes
Serves 4
Ingredients
Base
- 1 sheet vegan puff pastry
Frangipane
- 120 g ground almonds
- 100 g caster sugar
- 75 g self-raising flour
- 90 ml melted plant-based butter
- 60 ml water
- 1 tsp almond extract
To Finish
- 2 tbsp flaked almonds
- 6 ripe apricot for topping
- Icing sugar to dust optional
Instructions
Make the Frangipane
- Mix the ground almonds, flour, sugar and a pinch of salt in a bowl.
- In a separate bowl combine melted butter, almond extract and water.
- Pour wet into dry and mix into a thick smooth batter.
Prepare the Pastry
- Cut the puff pastry into 4-6 squares or circles.
- Using a knife, lightly score a 1cm border around each tart — don’t cut all the way through. This helps create a puffed crust.
- Prick the centre with a fork.
Prepare the apricots
- Cut the apricots in half, remove the stones and slice into slices approx ½ cm thick.
Assemble the Tarts
- Spread 1-2 tbsp of frangipane inside the centre of each tart, keeping within the border.
- Place a generous serving of sliced apricots on top, followed by a sprinkle of sugar on top
- Finish with a sprinkle of flaked almonds.
Air Fry
- Air fry at 170°C for 12-16 minutes until the pastry is deeply golden, the frangipane is puffed and set and the almonds are toasted.
- Depending on your air fryer, you may need to cook in batches.
- Allow to cool for 10 minutes before serving.
- Optional: dust with icing sugar before serving.
