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Apricot Tart Recipe

Apricot Tart Recipe

Learn how to make the best homemade Apricot Tart with this easy baking recipe featuring buttery shortcrust pastry and sweet-tart apricots. Perfect balance of crisp base, creamy frangipane, and juicy fruit that showcases seasonal produce in an elegant French-inspired dessert.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
An overhead shot captures this golden Apricot Tart on a weathered wooden serving board, where neatly arranged apricot halves glisten with a delicate apricot glaze under soft afternoon light. The cross-section reveals layers of crisp shortcrust pastry, creamy almond frangipane, and tender apricots that have maintained their vibrant orange-yellow hue. Scattered fresh thyme leaves and a light dusting of icing sugar provide contrast against the fruit's jewel tones, while a vintage silver cake server rests alongside, ready to slice through the perfectly baked crust that shows a rich, sandy texture. In the background, a small bowl of fresh apricots and crushed almonds hint at the primary ingredients.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract (optional)</li><li class="ingredients-single-item">For the apricot topping:</li><li class="ingredients-single-item">8-10 ripe apricots, halved and pitted</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">100ml water</li><li class="ingredients-single-item">1 vanilla pod, split (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">Icing sugar for dusting</li><li class="ingredients-single-item">Fresh thyme leaves</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Electric mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. The key is to work quickly to prevent the butter warming up - cold butter creates those essential flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and just enough ice-cold water to bring the dough together into a ball. Don't overwork it - minimal handling ensures a tender crust. Flatten into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your apricots. In a wide saucepan, combine the water, sugar, and vanilla. Bring to a gentle simmer until sugar dissolves. Add the apricot halves and poach gently for just 1-2 minutes - you want them slightly softened but still holding their shape. Remove with a slotted spoon and let cool on a plate. Reserve a few tablespoons of the poaching liquid for later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it. Trim the excess leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and pale golden. The bottom should look set but not browned. If you notice any small cracks, brush with a little beaten egg to seal. Reduce oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the frangipane, cream together the butter and sugar until pale and fluffy - this aerates the mixture for a light texture. Beat in the eggs one at a time, adding a spoonful of the ground almonds if the mixture begins to curdle. Fold in the remaining ground almonds, flour, and almond extract if using, until just combined. The frangipane should be soft and light, not dense.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the frangipane evenly into the pastry case. Arrange the poached apricot halves cut-side up on top, gently pressing them slightly into the frangipane. They'll sink a little during baking, so don't press too firmly. Leave space between each apricot as the frangipane will puff up around them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the tart for 30-35 minutes until the frangipane is golden brown and set. It should have a slight wobble in the center when gently shaken, but a skewer inserted into the frangipane should come out clean. If the tart browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart bakes, prepare the glaze by warming the apricot jam with water until melted and smooth. When the tart comes out of the oven, immediately brush this glaze over the apricots and exposed frangipane for a professional sheen and added flavor. This also helps preserve the moisture in the apricots.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing to a wire rack to cool completely. The flavors will develop and the filling will set properly as it cools. Before serving, dust with icing sugar if desired and scatter with a few fresh thyme leaves for a sophisticated herbal note that complements the sweet-tart apricots beautifully.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apricot Tart Recipe?

This elegant tart requires plain flour, butter, sugar, eggs, ground almonds, fresh apricots, vanilla, and apricot jam for the glaze. The three main components are shortcrust pastry, almond frangipane filling, and poached apricots arranged on top.

How to cook Apricot Tart Recipe at home?

Learn how to cook Apricot Tart Recipe by first making a buttery shortcrust pastry base, blind-baking it until golden, then filling with almond frangipane. Gently poach fresh apricots in vanilla syrup before arranging them on the frangipane. Bake until golden, then finish with an apricot jam glaze for that professional shine.

Why should I poach the apricots before baking them in the tart?

Poaching apricots briefly softens them without losing shape, ensuring they don't release too much juice during baking (which could make your tart soggy). The gentle cooking in sugar syrup also intensifies their natural sweetness and guarantees tender fruit in the finished dessert.

Can I make this French-inspired tart with other stone fruits instead of apricots?

Absolutely! While apricots create a classic pairing with almond frangipane, you can substitute with plums, peaches, nectarines or cherries depending on seasonal availability. Each fruit brings its unique flavour profile, but all work beautifully with the buttery pastry and nutty filling.

What's the secret to achieving a perfectly crisp shortcrust pastry base?

For a crisp base that doesn't go soggy, ensure thorough blind baking, using cold ingredients, minimal handling, proper chilling, and creating tiny holes with a fork in the base before baking. The egg wash seal after blind baking creates a moisture barrier between the filling and pastry.

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Add the apricot halves and poach gently for just 1-2 minutes - you want them slightly softened but still holding their shape. Remove with a slotted spoon and let cool on a plate. Reserve a few tablespoons of the poaching liquid for later." }, { "@type": "HowToStep", "name": "Roll pastry", "text": "Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it. Trim the excess leaving a small overhang to allow for shrinkage." }, { "@type": "HowToStep", "name": "Blind bake pastry", "text": "Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and pale golden. 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Leave space between each apricot as the frangipane will puff up around them." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Bake the tart for 30-35 minutes until the frangipane is golden brown and set. It should have a slight wobble in the center when gently shaken, but a skewer inserted into the frangipane should come out clean. If the tart browns too quickly, cover loosely with foil." }, { "@type": "HowToStep", "name": "Glaze tart", "text": "While the tart bakes, prepare the glaze by warming the apricot jam with water until melted and smooth. When the tart comes out of the oven, immediately brush this glaze over the apricots and exposed frangipane for a professional sheen and added flavor. This also helps preserve the moisture in the apricots." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool in the tin for 15 minutes before carefully removing to a wire rack to cool completely. The flavors will develop and the filling will set properly as it cools. Before serving, dust with icing sugar if desired and scatter with a few fresh thyme leaves for a sophisticated herbal note that complements the sweet-tart apricots beautifully." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-07-02", "reviewBody": "Perfectly balanced sweet-tart flavors! The frangipane paired with apricots created such a wonderful combination. My French mother-in-law asked for the recipe, which is the highest compliment.", "name": "French-Approved Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-07-05", "reviewBody": "The frangipane completely transforms the apricots! I was worried about sourness but the almond cream mellows everything perfectly. The pastry stayed crisp underneath which is impressive for a fruit tart.", "name": "Perfect Texture Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-07-08", "reviewBody": "This was an impressive dessert for dinner guests! Everyone thought I had bought it from a patisserie. The step-by-step instructions made it foolproof even though I'm not an experienced baker.", "name": "Restaurant-Quality Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-07-12", "reviewBody": "Worth hunting for ripe apricots! I had to visit three markets to find good ones, but the result was spectacular. The almond-apricot combination is truly magical. 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