Apricot Tart

Why You’ll Love This Recipe

This tart strikes the perfect balance between sweet and tangy. The apricots become soft and jammy as they bake, pairing perfectly with the crisp, golden crust. It’s easy to prepare, especially if using store-bought pastry, and makes for a stunning presentation. Whether served warm with ice cream or at room temperature with a dusting of powdered sugar, this tart is sure to impress with minimal effort.

Ingredients

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

For the Tart Crust

• All-purpose flour
• Unsalted butter, cold and cubed
• Granulated sugar
• Salt
• Ice water

For the Filling

• Fresh or canned apricots, halved and pitted
• Granulated sugar
• Apricot preserves or jam (optional, for glazing)
• Lemon juice
• Almond extract or vanilla extract (optional)

For Garnish (Optional)

• Sliced almonds
• Powdered sugar
• Whipped cream or vanilla ice cream

Directions

1. Prepare the tart dough by combining flour, sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time until the dough comes together.
2. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C).
4. On a lightly floured surface, roll out the dough to fit a tart pan with a removable bottom. Press it into the pan and trim the edges.
5. Arrange the apricot halves, cut side up, over the crust. Sprinkle with sugar and drizzle with lemon juice. Add a few drops of almond or vanilla extract if using.
6. Bake the tart for 35–40 minutes, or until the crust is golden and the apricots are tender.
7. Optional glaze: Warm apricot preserves and brush over the fruit while still warm for shine and added sweetness.
8. Cool the tart slightly before slicing and serving. Garnish with almonds or powdered sugar if desired.

Servings and timing

This tart serves 6 to 8 people.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 35–40 minutes
Total time: About 1 hour 30 minutes

Variations

• Rustic Galette Style: Skip the tart pan and fold the edges of the dough over the filling for a free-form tart.
• Almond Base: Add a thin layer of frangipane (almond cream) under the apricots for a rich, nutty twist.
• Cheesecake Layer: Spread a light cream cheese filling beneath the apricots for added richness.
• Use Puff Pastry: Substitute the tart dough with store-bought puff pastry for a quicker option.
• Mixed Stone Fruit: Combine apricots with peaches, nectarines, or plums for variety.

Storage/Reheating

• Store leftover tart covered in the refrigerator for up to 3 days.
• Reheat individual slices in the oven at 300°F for 10–12 minutes or microwave briefly for a softer texture.
• Freeze baked tart (without glaze) tightly wrapped for up to 2 months. Thaw and warm before serving.
• Avoid freezing raw dough with fresh fruit, as texture may suffer.

FAQs

Can I use canned apricots?

Yes, just be sure to drain them well and pat dry to avoid excess moisture.

Do I need to peel fresh apricots?

No, the skin softens nicely during baking and adds a bit of texture.

Can I use store-bought pie crust?

Absolutely. A quality store-bought crust can save time and still deliver delicious results.

How can I make the tart gluten-free?

Use a gluten-free flour blend designed for pastry, and ensure all other ingredients are gluten-free.

What’s the best way to slice the tart?

Use a sharp knife and wipe between slices for clean presentation.

Can I make this tart ahead of time?

Yes, it can be baked the day before and stored in the refrigerator. Warm slightly before serving for best flavor.

Why is my crust soggy?

Make sure to bake the tart long enough and avoid overloading the fruit. A pre-baked crust or sprinkling ground almonds before filling can help.

Can I use dried apricots?

You can rehydrate dried apricots in warm water or juice, but fresh or canned is preferred for texture and moisture.

What’s the purpose of the glaze?

It adds shine, enhances flavor, and helps preserve the fruit’s fresh look.

What pairs well with apricot tart?

Vanilla ice cream, whipped cream, or a dollop of crème fraîche complement it beautifully.

Conclusion

An Apricot Tart is a simple yet sophisticated dessert that celebrates the natural sweetness and tang of apricots. With a crisp crust, tender fruit, and optional glaze, it’s both rustic and elegant—ideal for any gathering or an afternoon indulgence. Easy to adapt and always impressive, this tart is a must-try for fruit lovers and home bakers alike.

Apricot Tart

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An Apricot Tart is a simple yet elegant dessert with a buttery crust and tender apricots, baked until golden and finished with an optional glaze. It’s perfect for spring and summer, offering a sweet-tart flavor and beautiful presentation with minimal effort.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 6–8
• Category: Dessert
• Method: Baked
• Cuisine: French
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Unsalted butter, cold and cubed
• Granulated sugar
• Salt
• Ice water
• Fresh or canned apricots, halved and pitted
• Granulated sugar (for topping)
• Apricot preserves or jam (optional, for glazing)
• Lemon juice
• Almond extract or vanilla extract (optional)
• Sliced almonds (optional)
• Powdered sugar (optional)
• Whipped cream or vanilla ice cream (optional for serving)

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Instructions

1. Prepare the tart dough by combining flour, sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough forms.
2. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C).
4. Roll out the chilled dough on a lightly floured surface to fit a tart pan with a removable bottom. Press it into the pan and trim excess dough.
5. Arrange apricot halves, cut side up, over the crust. Sprinkle with granulated sugar and drizzle with lemon juice. Add a few drops of almond or vanilla extract if using.
6. Bake for 35–40 minutes until the crust is golden and the apricots are tender.
7. Optional: Warm apricot preserves and brush over the baked fruit for a glossy glaze.
8. Cool slightly before slicing. Garnish with sliced almonds, powdered sugar, or serve with whipped cream or ice cream if desired.

Notes

• Use fresh apricots when in season, but canned ones work well too—just pat them dry.
• Brush with warm apricot preserves for added shine and flavor.
• For extra flavor, add a layer of almond cream or cream cheese before the fruit.
• Store leftovers in the fridge and warm before serving for best taste.
• Pre-baking the crust slightly (blind baking) can help avoid sogginess.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 90mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg