Apricot Tart
Ingredients
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- 1 1/4 cups all-purpose flour
- 1/2 cups confectioners' sugar
- 1/4 tsp fine salt
- 1/2 cup unsalted butter – cold, cut into small cubes
- 1 large egg yolk
- 2 tbsp ice water – ice-cold
- 1 1/2 pounds apricots – halved and pitted (~22 small apricots)
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter – softened
- 1/2 cup granulated sugar
- 1/8 tsp fine salt
- 1 cup almond flour
- 1 tbsp all-purpose flour
- 1 large egg – room temperature
- 1/2 tsp vanilla extract
- 1/3 cup apricot jam
- 1 tbsp water
Instructions
1. Make the dough: In a bowl, whisk together 1.25 cups all-purpose flour, 0.5 cup confectioners' sugar, and 0.25 tsp fine salt. Cut in 0.5 cup cold unsalted butter until the mixture resembles coarse sand with pea-size bits. Add 1 large egg yolk and toss; drizzle in up to 2 tbsp ice water, starting with 1 tbsp and adding just enough of the remainder for the dough to clump when pressed.
2. Shape and chill: Gather the dough into a disk without overworking, wrap, and chill until firm, 45–60 minutes.
3. Line the pan: On a lightly floured surface, roll the dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan with a removable bottom, pressing into corners. Trim the edges and chill 20 minutes.
4. Blind-bake: Heat the oven to 375°F/190°C. Line the chilled shell with parchment and fill with pie weights. Bake until the edges look set, 15–18 minutes. Remove weights and parchment, prick any bubbles, and bake until the bottom looks dry and lightly golden, 8–10 minutes. Cool 10 minutes. Reduce oven to 350°F/175°C.
5. Make the almond cream: In a bowl, cream 0.5 cup softened unsalted butter with 0.5 cup granulated sugar and 0.125 tsp fine salt until light and fluffy, 2–3 minutes. Beat in 1 large egg and 0.5 tsp vanilla extract until smooth. Fold in 1 cup almond flour and 1 tbsp all-purpose flour until just combined.
6. Prepare the fruit: In a bowl, toss the apricots with 2 tbsp granulated sugar to lightly sweeten and draw out juices.
7. Assemble and bake: Spread the almond cream evenly in the warm tart shell. Arrange the sugared halves cut-side up, snugly but without crowding. Bake at 350°F/175°C until the cream is puffed and set and the fruit is tender with lightly caramelized edges, 35–45 minutes; a toothpick inserted in the cream should come out mostly clean.
8. Glaze: Warm 0.33 cup apricot jam with 1 tbsp water in a small saucepan until fluid, 1–2 minutes. Brush over the warm tart to glaze.
9. Cool and serve: Let the tart cool to room temperature, 45–60 minutes, then unmold, slice, and serve.
Apricot tart is a showcase for ripe, tangy-sweet apricots framed by a crisp, buttery pastry. The fruit’s bright acidity plays off a mellow almond cream and a delicate glaze, yielding a dessert that is both fragrant and refined. Each bite balances tender fruit, creamy filling, and a snappy crust, making it ideal for summer when stone fruit is at its peak.
Rooted in the French pâtisserie tradition, tarte aux abricots appears in bakeries from Provence to Alsace when apricots flood the markets. Classic versions range from fruit set directly onto a sweet shortcrust to those perched over crème d’amande (almond cream) or, less commonly, crème pâtissière. A light apricot jam nappage is a standard finish, a technique that dates to traditional glazing practices used to preserve shine and prevent the fruit from drying.