Apricot tart Recipe
French · Dessert · 70 min total
A buttery, flaky tart filled with ripe apricots and a hint of almond, perfect for summer entertaining.
30
min prep
min prep
40
min cook
min cook
8
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 6-8 ripe apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- Make the crust: In a food processor, pulse flour, 1/4 cup sugar, and salt. Add cold butter; pulse until pea-sized. Add egg yolk and ice water; pulse until dough holds together. Press into a disk, wrap, and chill 1 hour.
- Preheat oven to 375°F (190°C). Roll dough on floured surface to 1/8-inch thick. Fit into a 9-inch tart pan with removable bottom. Trim edges, prick bottom with fork, and freeze 15 minutes.
- Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5 more minutes. Cool.
- Make filling: Beat almond flour, 1/4 cup sugar, softened butter, egg, and vanilla until smooth. Spread into cooled crust.
- Arrange apricot halves cut-side down on filling. Bake 30-35 minutes until filling is set and apricots are tender. Cool on rack.
- Make glaze: Warm apricot jam with water until melted. Brush over warm tart. Cool completely before serving.
Tips
- Use ripe but firm apricots for best texture.
- Tart can be stored at room temperature for up to 2 days.
- Serve with whipped cream or vanilla ice cream.
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