Apricot Tart Recipe
A simple, rustic, and fruity tart made with a soft almond cream and juicy baked apricots. Perfect for summer desserts or an easy homemade bake.
Ready in
1 hr 10 min
Prep
15 min
Cook
40 min
Total
1 hr 10 min
Servings
8
Difficulty
Easy
Calories
320
Mixing bowl
Whisk
Tart pan
Spatula
Oven
Quantities adjust from the original 8 servings. Fixed items stay unchanged.
For the almond cream
For the tart
- 1
Make the almond cream
5 min1Make the almond cream
5 minMix the soft butter and brown sugar until smooth and creamy. Add the egg and whisk until fully incorporated. Stir in the almond flour and mix until you get a thick, smooth almond cream.
Use room-temperature butter for a smoother texture.
- 2
Prepare the tart base
5 min2Prepare the tart base
5 minRoll out the shortcrust pastry into a tart tin. Press it gently into the edges and prick the base with a fork to prevent puffing during baking.
Chill the pastry for a few minutes if it becomes too soft to handle.
- 3
Assemble the tart
5 min3Assemble the tart
5 minSpread the almond cream evenly over the pastry base using a spatula or the back of a spoon.
Make sure the almond cream is evenly distributed.
- 4
Add the apricots
3 min4Add the apricots
3 minCut the apricots in half and remove the pits. Arrange them over the almond cream with the cut side facing up.
Slightly press the apricots into the filling so they stay in place during baking.
- 5
Bake
40 min5Bake
40 minBake at 180°C (350°F) for 35–40 minutes until the tart is golden brown and the almond cream is fully set.
The apricots should be soft and lightly caramelized.
- 6
Cool and serve
15 min6Cool and serve
15 minAllow the tart to cool slightly before slicing so the filling can set properly.
Serve warm or at room temperature with vanilla ice cream or a drizzle of honey.
Tips
- Use ripe but firm apricots for the best texture.
- A sprinkle of sliced almonds on top adds extra crunch.
- The tart tastes even better after resting for a few hours.
- Calories
- 320
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