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A beautifully baked Apricot Tart with glazed apricot halves arranged on a golden custard filling in a fluted crust.
Daniel

Apricot Tart

A rustic French-style tart with jammy apricots in buttery pastry, simpler than pie but just as impressive.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 1.5 cups all-purpose flour plus more for dusting
  • 10 tbsp unsalted butter cold, cubed
  • 1 tbsp granulated sugar
  • 0.25 tsp salt
  • 3 tbsp ice water
For the Filling
  • 1.5 lbs fresh apricots ripe but firm, about 8-10
  • 0.33 cup granulated sugar plus 1 tbsp for sprinkling
  • 1 tbsp cornstarch
  • 0.5 tsp vanilla extract
  • 2 tbsp apricot jam for glaze

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor or pastry cutter
  • Rolling Pin

Method
 

Make the Pastry
  1. Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces. This uneven texture creates flaky layers.
  2. Drizzle ice water over mixture and pulse just until dough starts to clump. Turn onto a lightly floured surface, gather into a disk, and wrap in plastic. Chill at least 45 minutes.
Prepare the Filling
  1. Halve apricots and remove pits. No need to peel. Toss with 1/3 cup sugar, cornstarch, and vanilla in a large bowl. Let sit 10 minutes to draw out juices.
Assemble and Bake
  1. Roll chilled dough on floured surface to a 12-inch circle. Transfer to tart pan, pressing into bottom and up sides. Trim excess dough flush with rim.
  2. Arrange apricot halves cut-side up in concentric circles, snugly packed. Sprinkle with remaining 1 tbsp sugar. Bake at 375F for 35-40 minutes until crust is deep golden and apricots are bubbling and caramelized at edges.
  3. Warm apricot jam with 1 tsp water until loose. Brush over hot tart for a glossy finish. Cool completely on a wire rack before removing from pan, at least 1 hour.

Notes

Use slightly underripe apricots if your fruit is very soft - they hold their shape better during baking. The tart keeps well at room temperature for 2 days; the crust stays crisp longer than covered pie. Serve with barely sweetened whipped cream or a scoop of vanilla ice cream.