Heavenly Apricot Tart Recipe: A Sweet Summer Treat

Golden sunlight dances across a rustic kitchen counter where an irresistible apricot tart beckons with its delicate charm.

Fragrant fruit nestles beneath a buttery crust, promising a symphony of sweet and tangy flavors.

Summer’s bounty shines through each carefully arranged slice of apricot.

Baking this elegant dessert feels like capturing a moment of pure culinary magic.

Home cooks can craft this simple yet sophisticated treat with minimal effort and maximum satisfaction.

Seasonal apricots transform an ordinary afternoon into a delightful sensory experience that celebrates fresh, vibrant ingredients.

Slice into this tart and let your taste buds embark on a delectable journey.

Golden Apricot Tart That Impresses Every Time

• Create Bakery-Quality Dessert: Craft a professional-looking tart that rivals fancy pastry shop treats with simple ingredients and straightforward steps.
• Master Seasonal Fruit Baking: Transform fresh apricots into a gorgeous dessert that highlights their natural sweetness and vibrant color while learning classic baking techniques.
• Flexible Serving Options: Enjoy the tart plain or dress it up with whipped cream or vanilla ice cream, making it perfect for casual family dinners or elegant gatherings.
• Beginner-Friendly Baking Challenge: Follow clear instructions that guide you through each step, helping home bakers build confidence and develop pastry-making skills without feeling overwhelmed.

Ingredients Needed for Apricot Tart Perfection

• All-Purpose Flour: The main structural component that provides the base for the tart crust.
• Powdered Sugar: Adds a subtle sweetness and helps create a delicate texture in the crust.
• Salt: Enhances the overall flavor of the crust.
• Cold Butter: Creates flaky layers and rich flavor in the tart crust.
• Egg Yolk: Helps bind the dough and adds richness to the crust.
• Ice Water: Helps bring the dough together and ensures a tender crust.

• Fresh Apricots: The star ingredient that provides the primary flavor and texture of the tart.
• Granulated Sugar: Sweetens the apricots and helps create a delicious filling.
• Cornstarch: Thickens the fruit juices and creates a smooth filling.
• Vanilla Extract: Adds depth and warmth to the apricot flavor.
• Lemon Juice: Brightens the filling and balances the sweetness.
• Ground Cinnamon: Provides a warm, aromatic spice to complement the apricots.

• Apricot Jam, Water: Creates a glossy, sweet glaze that adds shine and extra flavor to the tart.
• Pie Weights or Dried Beans: Used for blind baking to prevent the crust from puffing up.
• Parchment Paper: Helps with the blind baking process and prevents sticking.

How to Bake a Stunning Apricot Tart

Step 1: Mix Buttery Crust Base

Grab a spacious mixing bowl and whisk together flour, powdered sugar, and salt until perfectly blended.

Drop in cold cubed butter and use your fingertips or pastry cutter to break down the butter into delicate crumbly bits.

Pour in egg yolk and splash of ice water, gently kneading until dough forms a cohesive ball.

If mixture feels dry, add extra water droplets.

Shape dough into a smooth disk, wrap in plastic, and chill in refrigerator for half an hour.

Step 2: Prepare Crust Shell

Dust work surface with light flour and roll chilled dough into perfect circle matching 9-inch tart pan.

Carefully transfer dough, pressing firmly into pan’s edges and bottom.

Trim excess pastry and poke small fork holes across bottom.

Slide pan into freezer for quick 10-minute chill.

Step 3: Blind Bake Crust

Cover crust with parchment paper and fill with ceramic pie weights or dried beans.

Slide into preheated 375°F oven and bake 15 minutes.

Remove weights and parchment, then return to oven for additional 10 minutes until golden.

Let crust cool completely.

Step 4: Create Apricot Filling

Slice fresh apricots in half and remove pits.

• Granulated sugar
• Cornstarch
• Vanilla extract
• Lemon juice
• Ground cinnamon

Gently toss ingredients to coat fruit evenly.

Step 5: Assemble Tart

Arrange apricot halves cut-side up across pre-baked crust.

Drizzle remaining juice over fruit.

Step 6: Bake Tart

Return tart to 375°F oven and bake 35-40 minutes until apricots turn tender and filling bubbles beautifully.

Step 7: Add Glossy Finish

Warm apricot jam with water in small saucepan until smooth.

Brush delicate glaze over baked tart.

Step 8: Serve and Enjoy

Allow tart to cool completely.

Slice and serve with optional whipped cream or vanilla ice cream scoop.

Pro Tips to Nail Your Apricot Tart Every Time

• Refrigerate the pastry dough for at least 30 minutes to prevent shrinking and ensure a flaky, tender crust that holds its shape during baking.
• Blind bake the crust with pie weights to create a barrier against moisture, keeping the base crisp and preventing a wet, unappetizing texture.
• Select slightly soft, fragrant apricots for the most intense flavor and natural sweetness, which will elevate the entire tart's taste profile.
• Toss apricots with cornstarch to absorb excess liquid, preventing a runny filling and ensuring a beautifully set tart that slices cleanly.

Delicious Variations to Try on Apricot Tart

• Gluten-Free Apricot Tart: Replace wheat flour with almond or gluten-free blend flour. Use xanthan gum to help bind the crust and maintain its structure.
• Vegan Apricot Tart: Substitute butter with coconut oil or vegan margarine. Replace egg yolk with ground flaxseed mixed with water. Use dairy-free jam for glazing.
• Nutty Almond Apricot Tart: Add ground almonds to the crust mixture. Sprinkle sliced almonds on top of the apricots before baking for extra crunch and nutty flavor.
• Low-Sugar Apricot Tart: Use stevia or monk fruit sweetener instead of granulated sugar. Choose fresh, ripe apricots for natural sweetness and reduce added sugar content.

Serving Suggestions for Apricot Tart Enjoyment

• Summer Picnic Perfection: Pack this tart in a sturdy container for a delightful outdoor dessert that screams sunshine and relaxation.
• Elegant Afternoon Tea Treat: Slice delicately and serve on fine china with a light Earl Grey tea, creating a sophisticated dessert experience that feels like a gourmet moment.
• Brunch Centerpiece Delight: Showcase the golden tart as a stunning centerpiece alongside fresh berries and light mimosas, transforming your weekend brunch into a memorable gathering.
• Dessert Wine Pairing Magic: Complement the tart's sweetness with a chilled glass of Moscato or late-harvest Riesling, enhancing the apricot's natural flavor profile and creating a luxurious taste sensation.

How to Keep Apricot Tart Fresh Longer

• Store the cooled tart in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Wrap the tart tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Warm the tart at 325F (160C) for 10-15 minutes. Cover loosely with foil to prevent over-browning. This method helps restore the crust's crispness and brings out the apricots' flavors.
• Let the refrigerated tart sit at room temperature for 30 minutes before serving to soften and enhance its taste and texture.

FAQs

• What type of butter works best for the crust?

Cold unsalted butter is ideal because it creates flaky layers and prevents the dough from becoming greasy. Cut it into small cubes before mixing into the flour mixture.

• Can I use fresh or frozen apricots?

Fresh ripe apricots are recommended for the best flavor and texture. If using frozen apricots, thaw and drain them completely to prevent excess moisture in the tart.

• Why is chilling the dough important?

Chilling helps the butter solidify and prevents shrinkage during baking, resulting in a more stable and flaky crust. It also makes the dough easier to handle and roll out.

Apricot Tart Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 55 minutes
• Yield: 8 1x

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Description

Delightful French apricot tart showcases summer’s golden fruit in a buttery pastry shell. Flaky crust and sweet-tart filling promise a sublime dessert that transports you to Provence’s sunny orchards.

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Ingredients

Scale 1x2x3x

Flour and Sugar:

• 1.5 cups (360 ml) all-purpose flour
• 0.5 cups (120 ml) powdered sugar
• 0.25 teaspoons (1.25 ml) salt

Butter and Egg:

• 0.5 cups (120 ml) unsalted butter, cold and cubed
• 1 large egg yolk

Liquid:

• 1 – 2 tablespoons (15 – 30 ml) ice water

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Instructions

1. Craft the pastry foundation by whisking flour, powdered sugar, and salt in a spacious mixing bowl.
2. Incorporate cold butter cubes into the dry ingredients, using fingertips or a pastry cutter until the mixture resembles rough breadcrumbs.
3. Introduce egg yolk and a splash of ice water, gently blending until the dough coheres. Add additional water sparingly if needed.
4. Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 30 minutes to firm up.
5. Heat oven to 375°F (190°C) while preparing a lightly floured work surface.
6. Roll the chilled dough to perfectly fit a 9-inch tart pan, carefully transferring and pressing into pan edges.
7. Puncture the crust base with fork tines and briefly freeze for 10 minutes to stabilize.
8. Line the crust with parchment, fill with pie weights, and bake for 15 minutes.
9. Remove weights and parchment, then bake an additional 10 minutes until golden and crisp.
10. Combine apricot halves with sugar, cornstarch, vanilla, lemon juice, and cinnamon in a mixing bowl, gently tossing to coat.
11. Artfully arrange apricots cut-side up in the pre-baked crust, drizzling any remaining juices across the surface.
12. Bake 35-40 minutes until apricots soften and filling becomes effervescent.
13. Transfer to a cooling rack, allowing the tart to rest and settle.
14. Warm apricot jam with water in a small saucepan until smooth and glossy.
15. Delicately brush the jam glaze over the baked apricots for a luminous finish.
16. Permit the tart to cool completely before slicing and serving, optionally accompanied by whipped cream or vanilla ice cream.

Notes

• Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
• Use ripe but firm apricots for the best balance of sweetness and texture in the filling.
• Prevent a soggy bottom by blind baking the crust and using cornstarch to absorb excess fruit juices.
• Customize the tart by substituting apricots with other stone fruits like peaches or plums for variety.

• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 235
• Sugar: 6 g
• Sodium: 60 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg