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