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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.

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)

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

Find it online: https://thefamilycooking.com/apricot-tart/