Apricot Tart

READY IN: 2hrs 15mins
Recipe by ellie_

I came across this recipe while looking for apricot recipes. Although I haven't made it I am hoping to make it before the too-short apricot season ends. Chillng dough time (1 hour) is included in prep time. Recipe source: local newspaper

Top Review by bluemoon downunder

The apricots were looking pretty ordinary when I was hunting down the ingredients for this tart, so I used nectarines which were very sweet and juicy. The instructions were really easy to follow: always such a plus! I used only about half the specified amount of sugar (it would otherwise have simply been too sweet for us), and I used brown sugar. This tart was truly delicious and well worth the effort. I'll certainly make this again. Thanks for sharing this recipe, ellie_!

Ingredients Nutrition

  • 1 14 cups flour
  • 12 cup almonds, toasted,blanched and finely ground
  • 9 tablespoons sugar
  • 12 cup butter, plus
  • 2 tablespoons butter, divided
  • 1 egg yolk
  • 1 12 teaspoons vanilla, divided
  • 1 cup whipping cream, plus
  • 2 -3 tablespoons whipping cream, divided
  • 7 -8 apricots, cut in half and pitted
  • 2 eggs, beaten


  1. Preheat oven to 375-degrees F.
  2. Combine flour, ground almonds, 3 tablespoons sugar and the salt in a bowl.
  3. Cut 1/2 cup of the butter in small pieces and work it into the dough with two knives or a pastry cutter until dough is crumbly.
  4. Combine egg yolk, 1/2 teaspoon vanilla and 2-3 tablespoons whipping cream.
  5. Make a well in the center of the flour mixture and pour the egg yolk/whipping cream mixture in, stirring with a fork to blend until dough can be formed into a ball.
  6. Gather up the ball of dough, on a floured board knead it several times and then wrap it in plastic wrap and refrigerate for at least 30 minutes.
  7. Roll chilled dough out on a floured board to 3/8-inch thickness and press into a 9-inch tart pan, pressing it into the bottom and sides of pan and discard excess dough. Chill for 30 minutes.
  8. Line chilled pan with foil, then fill with pie weights (or crumbled up foil balls).
  9. Bake shell for 15 minutes. Remove from oven and remove foil and weights.
  10. Prick bottom of shell with a fork and return to oven and bake for an additional 10 minutes or until shell is light brown. Cool on a wire rack.
  11. Reduce oven temperature to 350-degrees F.
  12. Arrange apricots halves, pitted side up in the tart shell.
  13. Combine remaining whipping cream, vanilla, eggs and 1/4 cup sugar in a bowl and then pour custard over apricots.
  14. Dot with remaining butter (2 tablespoons) and sprinkle with remaining sugar (2 tablespoons).
  15. Bake for 35-40 minutes or when custard tests done (by inserting knife in center- when knife is clean custard is done).
  16. Place tart under broiler for 30 seconds or when top is brown.
  17. Remove from oven and cool before serving.

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