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Apricot Tart Recipe

Apricot Tart Recipe

Master this homemade Apricot Tart with a buttery shortcrust shell, delicate almond frangipane filling, and fresh apricots arranged in a beautiful pattern. The best summer dessert that balances sweet and tangy flavors for an easy yet impressive baking recipe your guests will adore.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
A stunning overhead shot of the golden-brown Apricot Tart, where vibrant orange apricot halves are arranged in a perfect circular pattern, glistening under a light apricot glaze that catches the soft natural light streaming through a nearby window. The shortcrust pastry edge appears perfectly crisp and evenly browned, with visible flaky layers. A cross-section view reveals the delicate almond frangipane layer beneath the fruit, surrounded by the clean-cut edge of the tart. The tart sits on a weathered wooden board alongside a small bowl of crème fraîche, a sprig of mint, and a few fresh apricots artfully scattered in the background. A dusting of icing sugar highlights the beautiful contours of the fruit, creating a striking contrast against the deep golden apricots.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortcrust pastry:</li><li class="ingredients-single-item">200g all-purpose 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">¼ tsp salt</li><li class="ingredients-single-item">For the frangipane filling:</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">75g ground almonds</li><li class="ingredients-single-item">1 tbsp all-purpose 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 fresh ripe apricots, halved and pitted</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tbsp flaked almonds (optional)</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by making the shortcrust pastry. If using a food processor, pulse the flour, salt, and butter until the mixture resembles fine breadcrumbs. If making by hand, rub the cold butter into the flour and salt with your fingertips until you achieve the same texture. The cold butter is essential as it creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the icing sugar and mix briefly. Make a well in the center and add the egg yolk and 2 tablespoons of ice-cold water. Mix gently until the dough just comes together, adding the additional tablespoon of water only if needed. Be careful not to overwork the dough, which would develop the gluten and make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and use it to line your tart tin. Gently press the pastry into the fluted edges, then trim the excess. Prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for an additional 5-7 minutes until the pastry is lightly golden. This pre-baking ensures your crust won't become soggy when filled. Remove from the oven and reduce the temperature to 180°C (160°C fan/350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> While the pastry cools slightly, prepare the frangipane filling. In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the egg, then gently fold in the ground almonds, flour, and almond extract if using. The frangipane should have a soft, spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Spread the frangipane evenly over the base of the pastry case. Arrange the apricot halves, cut-side up, in a circular pattern on top, gently pressing them into the frangipane. The frangipane will rise slightly around the fruit as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Sprinkle with flaked almonds if using, and bake for 25-30 minutes until the frangipane is puffed, set, and golden brown. You'll know it's ready when a skewer inserted into the frangipane comes out clean. If the top browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> While the tart is baking, prepare the glaze by warming the apricot jam with the water in a small saucepan until smooth and liquid. Pass through a fine sieve if there are any lumps of fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> When the tart is done, remove from the oven and brush immediately with the warm apricot glaze. This adds shine and protects the fruit from drying out. Allow the tart to cool in the tin for 15 minutes, then carefully remove and cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Just before serving, dust lightly with icing sugar for a professional finish. This tart is delightful served on its own or with a dollop of crème fraîche or vanilla ice cream. Your Apricot Tart will keep well for 2-3 days stored in an airtight container at room temperature.</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 features a buttery shortcrust pastry, almond frangipane filling, fresh apricots, and apricot jam glaze. Key ingredients include flour, butter, eggs, ground almonds, caster sugar, and 8-10 ripe apricots for the beautiful fruit topping.

How to cook Apricot Tart Recipe at home?

Learn how to cook Apricot Tart Recipe by making a buttery shortcrust pastry, blind baking it until golden, then filling with almond frangipane. Arrange fresh apricot halves in a circular pattern, bake until the filling is set and golden, then finish with an apricot jam glaze for that professional shine and added sweetness.

Can I use different fruits instead of apricots in a frangipane tart?

Absolutely! While apricots offer a perfect sweet-tart balance, you can substitute with plums, peaches, nectarines, pears or cherries. Each fruit will create a different flavour profile, but the almond frangipane base complements most stone fruits and berries beautifully.

How do I prevent my fruit tart pastry from getting soggy?

The key is blind baking the pastry case first. Line with parchment and baking beans, bake for 15 minutes, then remove the beans and bake 5-7 minutes more until golden. This creates a moisture barrier before adding fillings. The frangipane layer also helps protect the base.

What's the secret to perfect frangipane in fruit tarts?

The secret is room temperature butter creamed thoroughly with sugar until light and fluffy. Incorporate the egg gradually to prevent curdling, then gently fold in ground almonds. Don't overmix once the almonds are added. Bake until golden and set but still with a slight tender give.

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This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare the tart case", "text": "Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and use it to line your tart tin. Gently press the pastry into the fluted edges, then trim the excess. Prick the base all over with a fork to prevent air bubbles." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for an additional 5-7 minutes until the pastry is lightly golden. This pre-baking ensures your crust won't become soggy when filled. 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The detailed instructions made it easy to achieve professional results despite being an intermediate baker.", "name": "Impressed All My Guests", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Vasquez", "datePublished": "2024-04-20", "reviewBody": "I spent extra time finding perfectly ripe apricots at the farmers market and it was absolutely worth it! This tart showcases the fruit beautifully. The shortcrust pastry recipe is now my go-to for all fruit tarts.", "name": "Worth Finding Perfect Apricots", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oliver Schmidt", "datePublished": "2024-04-22", "reviewBody": "The frangipane layer truly elevates this from a simple fruit tart to something special. The almond flavor pairs so well with the apricots. I've tried many tart recipes and this one has the perfect ratio of pastry, filling and fruit.", "name": "Frangipane Makes It Exceptional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Naomi Tanaka", "datePublished": "2024-04-23", "reviewBody": "This has become my favorite summer baking project! I've made it three times already and it turns out perfectly every time. The step-by-step instructions are so clear, and the results are consistently impressive. Much better than any bakery tart I've tried!", "name": "Summer Baking Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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