Classic Apricot Tart

This elegant apricot tart combines a buttery, golden pastry crust with perfectly arranged fresh apricots in a silky custard filling. The natural sweetness of ripe apricots shines through while the delicate almond notes complement the fruit beautifully. This French-inspired dessert looks impressive but requires only basic baking skills and common ingredients.

Recipe Details

Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hour 20 mins
Servings: 8
Difficulty: Medium

Ingredients

For the Pastry Crust:

• 1¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Custard Filling:

• 3 large eggs
• ⅓ cup granulated sugar
• ½ cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

For the Apricot Topping:

• 6-8 fresh apricots, halved and pitted
• 2 tablespoons granulated sugar
• 3 tablespoons apricot jam or preserves
• 1 tablespoon water

Instructions

1. Prepare the tart shell. In a food processor, pulse flour, sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Form the dough. Add egg yolk and 2 tablespoons ice water. Pulse just until dough begins to come together. If mixture seems too dry, add remaining tablespoon of water. Turn dough onto a lightly floured surface and gently knead 2-3 times until it forms a cohesive ball.
3. Roll and shape the crust. Flatten dough into a disk, wrap in plastic, and refrigerate for 30 minutes. On a floured surface, roll dough into an 11-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing gently into corners and up the sides. Trim excess dough, leaving a ½-inch overhang, then fold overhang inward to create a double-thick edge.
4. Pre-bake the crust. Preheat oven to 375°F. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 5-7 minutes until edges are lightly golden. Remove from oven and reduce temperature to 350°F.
5. Make the custard filling. In a medium bowl, whisk eggs and sugar until pale and smooth, about 2 minutes. Gradually whisk in heavy cream, then add flour, vanilla extract, almond extract, and salt. Whisk until completely smooth with no lumps remaining.
6. Prepare the apricots. While custard rests, slice apricot halves into ¼-inch thick wedges. Toss gently with 2 tablespoons sugar and let stand for 10 minutes to draw out natural juices.
7. Assemble the tart. Pour custard filling into the pre-baked tart shell. Arrange apricot wedges in overlapping concentric circles, starting from the outside edge and working toward the center. The fruit should sit partially submerged in the custard.
8. Bake until set. Place tart on a baking sheet and bake for 25-30 minutes, until custard is set but still slightly jiggly in the center and apricots are tender with lightly caramelized edges. The top should be pale golden brown.
9. Add the glaze. While tart cools, heat apricot jam with 1 tablespoon water in a small saucepan over low heat until melted and smooth. Strain mixture to remove any fruit pieces. Brush warm glaze evenly over the apricots while tart is still slightly warm.
10. Cool and serve. Let apricot tart cool completely in the pan for at least 2 hours before removing outer ring. Serve at room temperature or slightly chilled.

Tips for Success

Choose the right apricots. Select fruit that yields slightly to gentle pressure but isn’t mushy. Underripe apricots won’t develop enough sweetness during baking, while overripe ones may break apart.

Prevent soggy crust. Pre-baking the tart shell completely before adding filling ensures a crisp bottom. If custard mixture seems thin, let it rest for 5 minutes to thicken slightly before pouring.

Even baking technique. Place the tart on the bottom rack of your oven for the first 15 minutes to ensure the bottom crust cooks through, then move to center rack to finish.

Test for doneness. The custard should still have a slight wobble in the very center when gently shaken. It will continue cooking from residual heat as it cools.

Recipe Variations

Stone fruit substitutions: Replace apricots with thinly sliced peaches, nectarines, or plums. Adjust sugar in the fruit mixture based on sweetness of your chosen fruit.

Almond enhancement: Spread 2 tablespoons of almond paste or frangipane in the bottom of the pre-baked crust before adding custard for extra almond flavor.

Individual tartlets: Divide dough and custard between 6 individual 4-inch tart pans. Reduce baking time to 18-22 minutes.

Storage Instructions

Store covered apricot tart in the refrigerator for up to 3 days. The pastry will soften slightly over time but remains delicious. For best texture, bring to room temperature for 30 minutes before serving.

The unbaked tart shell can be prepared up to 2 days ahead and refrigerated, or wrapped tightly and frozen for up to 1 month. Pre-bake directly from frozen, adding 2-3 extra minutes to the initial baking time.

Serving Suggestions

Serve this apricot tart with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The tart pairs beautifully with a cup of Earl Grey tea or a glass of dessert wine like Moscato d’Asti. For an elegant presentation, dust with powdered sugar just before serving.

This classic apricot tart transforms simple summer fruit into an impressive dessert that’s perfect for dinner parties or special occasions. The combination of buttery pastry, silky custard, and beautiful arranged fruit creates a bakery-quality result that will have everyone asking for the recipe.