Apricots. They are peeking out with their gentle but cheery hue in the markets. Such sweet juicy cartons of apricots landed in my shopping basket this week. I knew just what I wanted to make with them… an apricot tart.
Lovely Apricot Tart
- Total Time: 75 minutes
- Yield: 4-6 servings 1x
Description
Celebrate the juicy ripeness of summer apricots with this beautiful apricot tart, featuring a buttery almond crust and a glossy apricot glaze.
Ingredients
- 8 tbsp (120 ml) butter, softened
- 1/2 cup (120 ml) sugar
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 tsp sea salt
- 1 1/4 cups plus 1 tbsp (315 ml) all-purpose flour
- 2 tbsp (30 ml) almond flour, plus more for dusting
- 6-8 ripe apricots, halved and pitted
- 2 tbsp (30 ml) apricot jam
- 1 tbsp (15 ml) water
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch round tart pan or a rectangular tart pan of your choice.
- To make the pastry crust, combine the softened butter and sugar in a large bowl. Mix until creamy and smooth.
- Add the almond extract, vanilla extract, and sea salt to the butter mixture and stir well.
- Gradually add the all-purpose flour and almond flour to the mixture, stirring until a dough forms.
- Press the dough evenly into the prepared tart pan, ensuring it covers the bottom and sides. Prick the base with a fork to prevent bubbling.
- Arrange the apricot halves, cut side up, on top of the pastry crust in a circular pattern.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apricots are tender.
- In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the warm glaze over the apricots to give them a glossy finish.
- Allow the tart to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a more intense almond flavor, you can increase the almond extract to 1/2 teaspoon.
- Store the tart in an airtight container at room temperature for up to 2 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 16
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
- Cholesterol: 40
Find it online: https://honestcooking.com/lovely-summer-apricot-tart/
If You Liked This Recipe, You’ll Love These
- Apricot Ginger Tart
- Shiso Meyer Lemon Tart
- Honey Ricotta Pear Tart with Walnuts
- No-Churn Summer Gelato
Frequently Asked Questions
Why does this tart use both all-purpose flour and almond flour?
The crust combines 1¼ cups plus 1 tbsp of all-purpose flour with 2 tbsp of almond flour to give the pastry structure from the all-purpose flour while the almond flour adds a subtle nutty richness — the same flavor echoed by the ¼ tsp of almond extract in the dough.
Can I make the almond flavor stronger?
Yes — the recipe notes specifically suggest increasing the almond extract from ¼ tsp to ½ tsp if you want a more pronounced almond flavor in the crust.
What is the apricot jam glaze for, and do I have to use it?
The glaze — made by melting 2 tbsp of apricot jam with 1 tbsp of water over low heat — is brushed over the hot apricots after baking to give them a glossy finish. It’s a classic French tart technique that also keeps the fruit from drying out.
How long does the tart keep, and what’s the best way to serve it?
The notes say the tart can be stored in an airtight container at room temperature for up to 2 days. It’s best enjoyed warm or at room temperature, and the recipe suggests serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Lovely tart indeed! This is gorgeous Sarah…and the photos match :)
Thank you Kelsey and Tamara!
this really is beautiful
Your apricot tart is beautiful!