Hamdi Saidani This golden apricot tart is made with fresh apricots, a buttery almond crust, and a silky cream filling. The apricots soften as they bake and turn slightly jammy. It takes about 90 minutes start to finish and feeds eight.
The crust uses melted butter, so you skip the rolling pin and the chilling. You press two-thirds into the base and the rest up the sides. Toasting and grinding the almonds first gives the crust a deeper, nuttier flavor.
Sprinkle the almond flour over the baked crust before adding the cream. It soaks up the extra juice from the apricots so the bottom stays crisp. Arrange the fruit cut side up, then bake until the center hits 170 to 175°F.
Apricot Tart Recipe
Description
This apricot tart layers fresh apricots over a light cream filling and a buttery almond crust. It bakes up golden, with a crisp base and soft fruit.
Ingredients
For the Almond Tart Crust:
For the Cream and Apricot Filling:
For the Apricot Glaze:
Instructions
- Set an oven rack to the middle position. Preheat the oven to 350°F. Toast the sliced almonds for 5 to 7 minutes, until lightly browned. Let them cool, then grind them into crumbs in a food processor. Or seal them in a bag and crush with a rolling pin.
- Whisk the flour, sugar, ground almonds, and salt together in a bowl. Add the warm melted butter and stir with a spatula until a dough forms and no dry flour remains.
- Press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the rest up the fluted sides. Smooth it with your fingers so the thickness is even across the base and sides.
- Set the pan on a wire rack inside a rimmed baking sheet. Bake on the middle rack until the crust is golden and firm to the touch, about 25 minutes, rotating halfway through.
- Take the pan out and let the crust cool before adding the filling and fruit.
- Sift the flour into a medium bowl. Add the brown sugar and salt and whisk. Zest the lemon into the dry ingredients and rub it in with your fingers. Whisk in the egg and vanilla. Slowly pour in the heavy cream, whisking the whole time. Set aside.
- Cut the apricots in half. Sprinkle the almond flour over the bottom of the cooled crust. Slowly pour the cream filling over the base. Starting at the inside edge, overlap the apricot halves cut side up at an angle. Arrange them in two or three circles working toward the center, then fill the middle.
- Set the tart on a wire rack inside a rimmed baking sheet. Bake until the center reads 170 to 175°F, about 60 to 70 minutes.
- Remove the tart. Right away, stir the apricot jam and water together in a small saucepan over medium heat until warm and runny. Press it through a strainer to catch any large pieces. Brush the warm glaze over the apricots, front and back.
- Let the tart cool to room temperature before serving. To serve it the next day, refrigerate until ready.
Make the Tart Crust
Bake the Tart
FAQs
Why do you sprinkle almond flour on the crust?
It soaks up the extra juice that the apricots release as they bake, so the bottom of the crust stays crisp instead of going soft under the fruit. I use the same almond flour trick in my Pioneer Woman Fruit Tart
How many apricots do I need?
Plan on 10 to 12, or about 2 pounds. The exact number depends on how big they are, since you’re filling the whole pan in overlapping circles.
How do I know when the apricot tart is done?
The center of the filling should read 170 to 175°F on a thermometer. That usually takes 60 to 70 minutes, and it sets the cream without curdling it.
Can I make this tart the day before?
Yes. Bake it fully, let it cool, then refrigerate it overnight. Serve it cold or let it sit out for a bit the next day.
Can I use other stone fruit instead of apricots?
Yes. Peaches, plums, or nectarines all work. Slice them to about the same size so they bake evenly. For a version with peaches, see my Peache Tart
