Do you love apricots? If they are among your favorite fruits of the season, try making an apricot tart. Apricots have lovely, firm flesh and a deliciously tart flavor with perfect sweetness. They work flawlessly in this simple tart. The sweet custard filling and almond tart crust complement the apricots’ heightened tartness as the tart bakes.
Not only is this apricot tart simple to make, but it also tastes delicious. It’s the ideal dessert for summer.
Contents
What Makes Apricot Tart So Appealing?
This European-style apricot tart demonstrates how delicious perfectly ripened apricots can taste. When using fresh apricots in baking, we want to make a dessert highlighting their sweet and acidic flavor because they are a treat. This tart accomplishes that. It takes fresh apricots that still have their skins on, cuts them into thick wedges, tosses them gently in sugar, and then arranges them on a bed of buttery, flaky pastry. You will adore the baked tart’s golden brown pastry! Very tasty and served warm from the oven with a tiny serving of vanilla ice cream. Just yum!
How to Serve the Apricot Tart?
The flavors of this tart are simply unique, and I love it served plain with a cup of tea. However, you can also serve it with a sprinkle of powdered sugar, a scoop of vanilla ice cream, or whipped cream if you’d like.
More Dessert Recipes
Apricot Tart
Ingredients
- 1 large egg For the tart crust, weigh the flour and unsalted butter using a digital scale. Thecrust will be just right—not too soft or crumbly—if the ingredients are weighed.
- 4 tbsp cold water (divided) Before adding the apricots to the tart, tastethem. They should taste tart and sweet.
- 1 ⅓ cups all-purpose flour plus extra for dusting Choose apricots that give slightly when yourthumb is pressed into them and are not completely soft. Avoid using mushyapricots.
- 5 tbsp white sugar divided
- 8 tbsp cold unsalted butter
- 3 tbsp cornstarch
- 3½ cups fresh apricots halved and pitted
- ½ cup apricot jam mixed with
- 3 tbsp water
Instructions
- In a small bowl, add egg and 1 tablespoon ofwater and whisk well. Set aside.
- In food processor, place flour and 1tablespoon of sugar and pulse until combined.
- While motor is running, slowly add butter,one tablespoon at a time and pulse until well combined.
- Now slowly add egg mixture and pulse untildough ball forms.
- Dust a smooth surface with extra flour.
- Place the dough ball onto a floured surfaceand with your hands, knead until smooth.
- Shape the dough into a ball and cover withplastic wrap.
- Refrigerate the dough for about 15 minutes.
- Arrange a rack in the lowest position ofoven.
- Preheat your oven to 475 °F.
- Unwrap the dough and place onto a flouredsurface.
- With a lightly floured rolling pin, roll thedough into a circle that will in a 9x11-inch tart pan.
- Arrange the dough into the tart pan.
- With your hands, press the dough firmly intothe bottom and up the sides of the pan.
- Then trim any excess dough from the edges.
- With a fork, poke the holes in the crust atmany places.
- Sprinkle the top of crust with cornstarch andremaining sugar evenly.
- Then arrange the apricots halves over thecrust.
- Bake for about 10 minutes.
- After 10 minutes of baking, set thetemperature of oven to 425 °F and bake for about 30 minutes.
- Remove the tart pan from oven and place ontoa wire rack to cool.
- In a small bowl, blend together the apricotjam and remaining water.
- Brush the top of tart with jam mixture.
- Cut into desired-sized slices and serve.
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