Apricot Tart

Why You’ll Love This Recipe

• Showcases the natural sweetness and tang of apricots
• Simple ingredients come together for a stunning result
• Beautiful, bakery-style presentation
• Customizable with fresh, canned, or dried apricots
• Can be made with or without a custard or frangipane base
• A great make-ahead dessert
• Delicious warm or chilled
• Pairs wonderfully with cream, ice cream, or yogurt
• Easy to adapt to the seasons
• Elegant enough for dinner parties but simple enough for everyday baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (cold and cubed)
• Sugar (granulated and/or powdered)
• Salt
• Egg yolk
• Ice water
• Fresh apricots (halved and pitted) or canned apricot halves (drained)
• Apricot jam or preserves (for glaze)
• Optional: almond extract, vanilla, or frangipane for the base
• Optional: ground almonds or pistachios for added texture

Directions

1. Make the tart crust: In a bowl or food processor, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and a few tablespoons of ice water until the dough comes together. Shape into a disc, wrap, and chill for at least 30 minutes.
2. Prepare the apricots: Wash and halve fresh apricots, removing the pits. If using canned apricots, drain them thoroughly.
3. Roll and shape the dough: On a floured surface, roll out the chilled dough and press it into a tart pan. Trim the edges. Chill the crust again for 15–20 minutes.
4. Optional pre-bake: Prick the base with a fork, line with parchment and baking weights, and blind bake at 375°F (190°C) for 10–12 minutes. Remove weights and bake 5 minutes more. Let cool slightly.
5. Fill and arrange: If using frangipane or almond base, spread it evenly in the crust. Arrange apricot halves cut-side up over the base in a circular pattern.
6. Bake: Bake for 35–45 minutes at 350°F (175°C), or until the apricots are tender and the crust is golden.
7. Glaze: While the tart is still warm, heat apricot jam and brush it over the fruit for a glossy finish.
8. Cool and serve: Allow the tart to cool before slicing. Serve as is or with whipped cream, crème fraîche, or vanilla ice cream.

Servings and timing

This recipe makes one 9–10 inch tart, serving 8–10 people.
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour 45 minutes

Variations

• Frangipane Base: Add a sweet almond cream layer under the apricots.
• Rustic Galette Style: Skip the tart pan and make a freeform galette with puff or pie dough.
• Pistachio Crust: Add finely ground pistachios to the crust for extra flavor.
• Dried Apricot Version: Rehydrate dried apricots in warm juice or liquor and use as filling.
• Honey Glaze: Use warmed honey instead of apricot jam for glazing.
• Cheesecake Layer: Add a thin cream cheese or mascarpone layer under the apricots.
• Mini Tarts: Make individual apricot tartlets for a cute presentation.

Storage/Reheating

Store leftover apricot tart in an airtight container in the refrigerator for up to 4 days.
Reheat slices in a low oven (300°F / 150°C) for about 8–10 minutes to restore crispness.
The tart can also be served chilled or at room temperature.
To freeze, wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge and reheat to refresh the crust.

FAQs

Can I use canned or frozen apricots?

Yes, canned apricots work well—just drain them thoroughly. Frozen apricots should be thawed and patted dry before using.

Do I have to blind bake the crust?

Blind baking helps prevent sogginess, especially if using a custard or soft filling. For a simple tart with firm apricots, it can be skipped.

How do I keep the crust from getting soggy?

Blind baking and brushing the crust with egg white or melted chocolate can help create a moisture barrier.

What’s the best way to arrange the apricots?

Cut-side up in a spiral or concentric circles gives the tart a professional, polished look.

Can I make this tart ahead of time?

Yes, it keeps well in the fridge for a couple of days. You can also make the crust in advance and assemble closer to baking.

Is the glaze necessary?

It adds a beautiful shine and locks in moisture, but the tart is still delicious without it.

Can I use store-bought crust?

Yes, a good-quality pie crust or puff pastry works in a pinch for faster prep.

What can I serve with apricot tart?

Whipped cream, vanilla ice cream, crème fraîche, or even yogurt all pair well with the tart’s flavors.

Can I use apricot jam as the filling?

You can spread a thin layer of jam under the apricots for extra sweetness and flavor.

What if my apricots are very tart?

Sprinkle a little extra sugar over them before baking, or balance with a sweeter glaze or cream topping.

Conclusion

Apricot Tart is a timeless dessert that highlights the natural beauty and flavor of apricots in every bite. With its flaky crust and glossy fruit topping, it’s as lovely to look at as it is to eat. Whether you go rustic or refined, this tart is an easy way to elevate seasonal fruit into a show-stopping dessert that’s perfect for any occasion.

Apricot Tart

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Apricot Tart is a classic dessert that showcases sweet-tart apricots in a buttery, flaky crust. With its glossy fruit topping and bakery-style appearance, it’s an elegant treat that’s perfect for any occasion.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 egg yolk
• 2–3 tbsp ice water
• 8–10 fresh apricots, halved and pitted (or 1 can apricot halves, drained)
• 1/4 cup apricot jam or preserves (for glaze)
• Optional: 1/4 tsp almond or vanilla extract
• Optional: 1/4 cup ground almonds or pistachios (for base or crust)

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Instructions

1. In a bowl or food processor, combine flour, sugar, and salt. Cut in cold butter until crumbly.
2. Add egg yolk and ice water a tablespoon at a time until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375°F (190°C). Roll out the chilled dough and press into a 9–10 inch tart pan. Trim excess and chill for another 15–20 minutes.
4. Optional: Blind bake the crust by pricking the base with a fork, lining with parchment, and adding pie weights. Bake for 12 minutes, then remove weights and bake 5 more minutes. Let cool slightly.
5. Arrange apricot halves cut-side up in a spiral or circular pattern over the crust. Optionally sprinkle with sugar if apricots are very tart.
6. Bake at 350°F (175°C) for 35–45 minutes until fruit is tender and crust is golden brown.
7. While tart is still warm, heat apricot jam and brush over fruit to glaze.
8. Cool completely before slicing. Serve plain or with ice cream or cream.

Notes

• Blind baking helps keep the crust crisp, especially if using a soft filling.
• Brush crust with egg white or melted chocolate to create a barrier against moisture.
• For extra flavor, add almond extract to the dough or frangipane base.
• Tart can be served warm, chilled, or at room temperature.
• Use fresh, canned, or thawed frozen apricots depending on availability.

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 15g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg