Apricot Tart
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.
- 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)
Instructions
- 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.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- Bake for 35–40 minutes until the crust is golden and the apricots are tender.
- Optional: Warm apricot preserves and brush over the baked fruit for a glossy glaze.
- 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
Find it online: https://thefamilycooking.com/apricot-tart-2/
