This Apricot Tart is not only easy to make, but it’s absolutely delicious. A nutty almond tart crust is filled with brown sugar custard and topped with sweet tart fresh apricots. It's the perfect summer dessert.
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I love apricots. They are one of my favorite summer fruits. Apricots are deliciously tart with just the right amount of sweetness and nice firm flesh. They’re perfect in this easy tart delectable tart. As the tart bakes the apricots become more tart and the flavor is perfect with the sweet custard filling and almond tart crust.
If you love apricots too or need more dessert ideas check out my recipes for Apricot and Almond Galette and No Bake Apricot Cheesecake.
The recipe starts with an easy almond tart crust. It comes together in a few minutes and is then pressed into a tart pan, no rolling pin required. It’s the easiest tart crust you’ll ever make. The custard filling takes 5 minutes to make and the apricots are simply cut in half before being added to the tart.
I tested this recipe three times to get the tart I'd imagined in terms of flavor and appearance. The final flavor is amazing and I’m absolutely happy with the taste of this fruit tart. Not only is it a beautiful tart, but it’s an amazing combination of tart, sweet, and creamy.
What You’ll Need for This Delicious Tart Recipe
Here are the ingredients that you’ll need to make the best apricot tart you will ever taste:
Apricot Filling
- Fresh Apricots: Use fresh apricots that have a good flavor and are somewhat firm.
- Heavy Cream: Creme fraiche or sour cream can be used in place of heavy cream.
- All-Purpose Flour: The flour helps the filling to thicken and set while baking.
- Light Brown Sugar: Adds sweetness to the filling.
- Whole Egg: The egg helps to set the filling.
- Almond Flour: The almond flours helps protect the crust bottom
- Lemon Zest: The lemon zest adds a nice floral citrusy taste to the filling and goes really well with the apricots.
- Vanilla Extract: Adds a nice floral and mellow note to the cream filling. You can also use almond extract, but if you do only use about 1/4 teaspoon since almond extract has a very strong flavor.
- Kosher Salt: Kosher salt helps elevate the other flavors.
Tart Crust
- Unbleached All-Purpose Flour: Provides the structure for the dough.
- Granulated Sugar: Adds sweetness to the dough and helps the dough come together quickly.
- Toasted Almonds: The almonds add a nice nutty flavor to the crust which pairs really well with the apricots. Unsalted Butter. Use butter that tastes good because the flavor will be prominent in the final crust.
- Unsalted Butter: Use butter that tastes good because the flavor will be prominent in the final crust.
- Unsalted Kosher: The salt balances and elevates all the other flavors
How to Make This Apricot Tart
Make the tart crust. Whisk the flour, sugar, salt, and ground almonds together in a large mixing bowl. Add the melted butter and with a silicone spatula fold the butter into the dry ingredients until no white bits of the flour mixture are visible.
Press the tart dough into a 9-inch tart pan (with a removable bottom). Prick the bottom of the tart with a fork then bake the crust for 25 minutes or until the crust has turned golden brown color.
Remove the crust from the oven and allow it to cool to room temperature before adding the filling. The crust can be made a day ahead. If making the crust in advance, let it cool, then wrap it in plastic wrap.
For the filling start by washing and drying the apricots.
Sift the flour into a medium-sized bow. Add the sugar and salt and whisk together. Zest the lemon directly into the dry ingredients and use your fingers to rub the lemon zest into the ingredients. Whisk the egg and vanilla extract into the dry ingredients. Slowly add the cream to the mixture whisking continuously.
Cut the apricots in half. You’ll need 10-12 apricots for this recipe. Eat any that are leftover.
Slowly pour the cream filling into the baked tart shell. Arrange the apricot halves in a series of concentric circles starting on the outside edge and working your way towards the middle.
Place the tart on a wire rack set on a rimmed baking sheet. Bake the tart until the custard in the center is between 170 and 175F. This temperature will ensure that custard is at the right temperature for eating and that will be set, but still soft and creamy.
Remove the tart from the oven. Place 1/4 cup of apricot jam and three tablespoons of water in a small saucepan and whisk together. Heat the apricot jam on medium until it just begins to boil. Remove it from the heat and press it through a medium-coarse strainer into a small bowl to remove large pieces of apricot.
Brush the warm apricot tart with the jam make sure to cover the cut side and the skin side with jam. Allow the tart to cool to temperature on a cooling rack.
How to Serve the Tart
I love this tart plain with a cup of tea, the flavors are just wonderful. But if you prefer you can serve it with whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.
Pro Tips for Making This Recipe
- Use a digital scale to weigh the flour, almonds, and unsalted butter for the tart crust. Weighing the ingredients will ensure the crust is neither too crumbly nor too soft.
- Taste the apricots before using them in the tart. They should have a sweet-tart flavor. I have bought apricots before that had absolutely no flavor and I just couldn’t use them.
- Use apricots that are somewhat firm and have a little give when pressed with your thumb. Don’t use apricots that are mushy.
Recipe - Frequently Asked Questions
No, you do not need to peel the apricots before baking them.
The tart crust can be made one day ahead and the apricot tart can be made the day before you're ready to serve it.
Apricot season is May through August depending on the location.
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Apricot Tart
Equipment
- 9-inch Tart Pan with Removable Bottom
Ingredients
Almond Tart Crust
- 1 1/3 cups (189 grams) unbleached all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup (26 grams) toasted sliced almonds
- 10 tablespoons (142 grams) unsalted butter melted
Cream and Apricot Filling
- 1 tablespoon (10 grams) unbleached all-purpose flour sifted
- 2 tablespoons (25 grams)light brown sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 1 (50 grams) large egg
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon (7 grams) almond flour
- 2 pounds fresh apricots (about 12 apricots) washed and dried
Apricot Glaze
- 1/4 cup apricot jam
- 3 tablespoons water
Instructions
- For this recipe you’ll need 10-12 apricots to fill the tart pan. The number needed will depend on the size of the apricots.
Make the Tart Crust
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees. Toast the almond for 5-7 minutes until they are lightly browned. Let the almonds cool and grind them in a food processor until they resemble crumbs. Or place them in a storage bag and beat them with a rolling pin until they resemble crumbs.1/4 cup (26 grams) toasted sliced almonds
- Place the flour, sugar, almonds, and salt together in the bowl and whisk the ingredients together. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.1 1/3 cups (189 grams) unbleached all-purpose flour, 5 tablespoons (63 grams) granulated sugar, 1/2 teaspoon kosher salt, 10 tablespoons (142 grams) unsalted butter
- Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.
- Place the tart pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust turns golden brown and is firm to touch, 25 minutes, rotating pan halfway through baking.
- Remove the pan from the oven. Let the tart crust cool before adding the filling and the apricots.
Bake the Tart
- Sift the flour into a medium sized bowl. Add the brown sugar and salt and whisk together. Zest the lemon into the dry ingredients and rub it in with your fingers. Whisk in the egg and vanilla extract. Slowly add the heavy cream whisking continuously as you add the cream. Set the cream filling aside.1/2 teaspoon kosher salt, 1 tablespoon (10 grams) unbleached all-purpose flour, 1/8 teaspoon kosher salt, 1/2 teaspoon lemon zest, 1 (50 grams) large egg, 1 teaspoon vanilla extract, 1/2 cup heavy cream
- Cut the apricots in half. Sprinkle the almond flour over the bottom of the tart crust. Slowly pour the cream filling over the bottom of the crust. Starting on the inside edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.1 tablespoon (7 grams) almond flour, 2 pounds fresh apricots (about 12 apricots)
- Place the tart on a wire rack set in a rimmed baking sheet and bake the tart until the feeling registers between 170 - 175F in the center, about 60-70 minutes.
- Remove the tart from the oven. Immediately stir together the apricot jam and water in a small saucepan and place it over medium heat. Cook it until the jam becomes warm and runny. Press the jam through a strainer to remove any large pieces of apricot. Brush the warm apricot glaze over the apricots (front and back) while it’s still warm.1/4 cup apricot jam, 3 tablespoons water
- Let the tart cool to room temperature before serving. If serving it the next day, refrigerate it until ready to serve.
Koreena Getchell says
I have mini tart pans so I can make individual tarts and gift them. Would I use the same temperature in the oven, and how long should I bake them for?
Cheryl Norris says
Hi Koreena
I have not made these in a mini tart pans so I don't know what the baking time will be, but I recommend baking them at 350 degrees F. I'm assuming that you're talking about a 4-inch mini tart pan.
Eugenia says
Thank you for this recipe! I have loved all the tarts I have made from your recipes, and I’m excited to try this one. Would you substitute the apricots for peaches? Or combine? I have a lot of peaches I need to use up. Thanks again.
Cheryl Norris says
Hi Eugenia
Thank you for much for trying the recipes on the blog. I'm so glad to read that you're liking them. I haven't tested the recipes with peaches but it should work. Since peaches tend to give off more juices than apricots it make take longer for the custard filling to fully cook. I recommend that for the first time with peaches you allow more space between the peaches, so more the custard surface is exposed.