Tarte aux abricots – apricot and almond tart Recipe
This French apricot tart with an almond crust often appears in home patisseries in the south of France in summer. It’s less sweet than many cakes thanks to the slightly tart apricots. It tastes a bit like a combination of shortcrust pastry and baked almond custard.
A classic French-style tart that balances a crisp shortcrust base, creamy almond filling and slightly tart apricots, making it elegant yet simple enough for home baking.
Chef's tips
Work quickly with the dough so the butter stays cold—this keeps the crust tender and crumbly. If the edges brown too fast while baking with the filling, cover them loosely with foil for the last minutes in the oven.
How to serve
Serve as a summer dessert after a light lunch or dinner, or as an afternoon treat with coffee. A spoonful of crème fraîche or Greek yogurt also works well if you prefer something less sweet than ice cream.
Ingredients
- mąka pszenna - 220 g
- masło - 120 g
- cukier puder - 60 g
- żółtko - 1 sztuka
- woda zimna - 2 łyżki
- morele świeże - 600 g
- mielone migdały - 80 g
- cukier - 70 g
- jajko - 1 sztuka
- śmietanka 30% - 80 ml
- ekstrakt waniliowy - 0.5 łyżeczki
- dżem morelowy - 2 łyżki
Preparation
- Put the flour and icing sugar into a bowl, add the cold butter. Rub with your fingers or cut with a knife until you get crumbs resembling wet sand.
- Add the egg yolk and 2 tablespoons of very cold water. Quickly knead the dough just until the ingredients come together. If it is too dry and crumbly, add 1 more tablespoon of water.
- Shape the dough into a flattened disc, wrap in cling film and chill in the fridge for at least 30 minutes.
- Wash the apricots, cut them in half and remove the stones. If they are very large, you can cut them into quarters.
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a tart tin about 24 cm in diameter with butter.
- Roll out the chilled dough on a lightly floured surface into a circle larger than the tin. Transfer to the tin, pressing it into the base and sides, and trim off any excess. Prick the base several times with a fork.
- Cover the dough with baking paper, pour dry beans or rice on top as weights and blind-bake for 12–15 minutes. Then remove the paper with the weights and bake for another 5 minutes, until the base is lightly golden.
- Meanwhile, prepare the almond filling: in a bowl mix the ground almonds, sugar, egg, cream and vanilla extract until you get a smooth, fairly thick mixture.
- Pour the almond filling onto the pre-baked crust and spread it out evenly.
- Arrange the apricot halves on top, cut side up, gently pressing them into the filling.
- Bake the tart for 20–25 minutes, until the almond filling is set and lightly browned at the edges and the pastry is golden.
- Gently heat the apricot jam in a small saucepan or in the microwave until it becomes runny. Carefully brush the warm tart with the jam so it becomes glossy and more aromatic.
- Before slicing, leave the tart to cool completely so the filling can firm up well.
Storage
No storage information available for this dish.
This tart is at its best on the day it’s baked, when the crust is still very crisp and the apricots are juicy but not mushy. Use ripe, fragrant fruit—its quality really makes a difference here.
