Apricot Tart

Slice of Apricot Tart

Slice of Apricot Tart

Time to make Apricot Tart. When I was growing up I was not impressed with apricots. I was a peaches girl. When I think of apricots I think of my Dad and how he loved them so much. I remember him opening a can of apricots and he would eat them right out of the can. Mom would fuss at him and try to make him behave. She would say that is just no way to behave, but it would only work until she turned her head. Just as soon as she wasn’t looking he would go right back and eat them out of a can. Apricot’s are high in potassium and now when I think back about it, it must have been his body signaling that he needed the potassium, or maybe he just wanted to be rebellious, or maybe he liked her to fuss a little.

Bowl of Apricots

Bowl of Apricots

Apricots are coming into the season so I thought I would make an Apricot Tart. This is such an easy tart to make. It has a sweet crust also known as pâte sucrée crust. It is almost a sugar cookie dough smooshed into a tart pan,. No excuse if you think you can’t roll out a crust. Take your dough, flatten into a flat circle, wrap in plastic wrap. Let it rest in the refrigerator for twenty minutes to a half hour, but not so long that the dough is too firm. Resting the dough helps it from shrinking.   Place the flattened disk in a tart pan, then take your fingers and push it into place.

Apricot Tart Filling and Almonds

Apricot Tart Filling and Almonds

For the filling it is cream and yogurt with a couple yolks, some powdered sugar and a tablespoon of flour to thicken it, two tablespoons of honey and some almond extract and vanilla. Almond compliments apricots, but if you don’t have almond extract I guess it would be okay with just vanilla.  It is so convenient to mix the filling together in a large measuring cup if you have one so you can have an easy pour after you parbake your crust.

Apricot Tart Filling and Almond

Apricot Tart

Don’t forget to sprinkle a little ground almonds in the crust and on the bottom of the crust before you pour in the filling before pre-baking the crust.  I basted my apricots with a little honey. If you have some apricot jam you can baste it over the tart to finish the pie as a glaze. I didn’t have any since I ate all of my jam I made last year. On toast, not straight out of the jam jar….

Apricot Tart With A Dusting Of Confectioner's Sugar

Apricot Tart With A Dusting Of Confectioner’s Sugar

Try as I might I could not eat it all in one day so I wrapped and put it in the refrigerator. On the second day the flavor had gone through it, and I believe it was better the second day. However, it was not as pretty so I dusted it with a dusting of powdered sugar and it was new again.

Thank you Lorrie for a new apricot tart to add to my repertoire.

5.0 from 2 reviews
Apricot Tart
Author: 
 
Ingredients
  • Pastry:
  • 1½ cups flour
  • ½ cup butter, melted and cooled
  • ½ cup sugar
  • ¼ tsp almond extract
  • ¼ tsp vanilla extract
  • ½ tsp salt
  • 4 tablespoons finely ground almonds - divided
  • Filling:
  • ½ cup heavy cream
  • ½ cup plain yogurt (use2 % or full fat if you can)
  • 2 egg yolks
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 2 Tablespoons honey
  • 1 Tablespoon flour sifted with 1 tablespoon icing (powdered) sugar
  • Sprinkle with almonds
  • About 1½ pounds fresh apricots, pitted and halved (do not peel)
  • Confectioners sugar for garnish
Instructions
  1. Mise en place ~ Gather ingredients
  2. Preheat oven to 350°F.
  3. Pastry Crust
  4. Combine the melted butter and the sugar in a medium bowl.
  5. Add the extracts, salt, 2 tablespoon of ground almond and the flour.
  6. Stir to form a soft cookie-like dough.
  7. Butter the bottom and sides of a 9 inch fluted tart pan with a removable bottom. Transfer the dough to the pan. Using the tips of your fingers, evenly press the pastry along the bottom and sides of the pan.
  8. Sprinkle the additional 2 tablespoons of ground almonds over the bottom.
  9. Place on a baking sheet; bake 15 minutes.
  10. Filling
  11. Combine the cream, yogurt, egg yolks, extracts and honey in a medium bowl.
  12. Whisk to combine.
  13. Whisk in the flour/icing sugar mixture.
  14. Pour gently over the pastry in the pan.
  15. Place the apricot halves, cut sides up, in concentric circles around the pan, slightly overlapping them.
  16. Bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. Remove from the oven and immediately sprinkle with icing sugar.
  17. Cool.
  18. Sprinkle with confectioner’s sugar again just before serving.
Notes
I only baked the tart about 50 minutes since I had par baked the crust, then added the filling and apricots. I just cooked it long enough for the egg yolks to be done since the crust was almost done before I added the filling.

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34 Responses to Apricot Tart

  1. I’m a peaches girl myself, but what a lovely tart and the ground almonds in the crust must give it a nice crunch. Wish I had a slice this morning for breakfast…
    Sam

    • Ms. Lemon says:

      I am still a peaches girl too, but they are not in season yet. I don’t think you will be disappointed. The other thing, apricots will not make your tart a juicy, so less likely to be soggy. Thanks for stopping by Sam, I am always thrilled to hear from you.

      Madonna

  2. Adri says:

    What a beautiful tart! I love apricots, especially when they have been roasted or baked into a tart. This one is a keeper!

    • Ms. Lemon says:

      I hope you will give it a try Adri. The roasting does intensify the flavor. Thanks for stopping by.

  3. Just a beautiful, pretty little tart—great for guests. They’d feel so special. pinned. following now on FB and pinterest. Have a wonderful week!

    • Ms. Lemon says:

      Thank you. I think your guest would love it. Thanks for following me. I appreciate each and every one of you.

  4. Lovely tart! And we often dust powdered sugar on things that need a little dressing up — it’s such a good trick to keep in mind. It’s been awhile since I’ve had an apricot tart, so now you have me craving one. ;-) Thanks for this.

    • Ms. Lemon says:

      Thanks John. I always appreciate your input. The tart holds up pretty well, the powdered sugar did pretty it up.

      M.

  5. Kitty says:

    What a beautiful tart, Madonna! Your photo with it and the blue and white towel is just perfect. I’d love to join you for a slice of your summertime dessert.

  6. Lorrie says:

    I do love apricot tart. It will be fun to compare your version to mine. There’s nothing that says summer more than these seasonal fresh fruits.

    • Ms. Lemon says:

      Lorrie this is your tart. I glazed it with honey, but basically it is your tart. I did credit to you. Did you not receive the link back?

  7. I love apricots but didn’t have them growing up…maybe my mother didn’t like them and so didn’t have them in our house. Your tart looks lovely and I know I would really enjoy a slice of it.

    • Ms. Lemon says:

      My grandparents had and orchard and grape arbor, a pretty much everything but apricots. Mom and Dad had peaches and lots of blackberries. The apricots were from cans from the store which I did not care for, but like fresh now.

  8. Penny says:

    I don’t remember ever having apricots growing up; not even canned. But you made me smile about your Dad eating them out of a can. My Dad ate Vienna sausages out of a can. Yuck to that now, but I loved them as a child. Your tart is beautiful. I love the crust idea and think I will borrow it the next time I make a crust for my Lemon-Lime Blueberry Squares. The crust I used was kind of tough and thick.

    • Ms. Lemon says:

      When my son was in elementary school one of his class mates stayed overnight. He did not want to eat my food and I felt terrible about it. Then my son stayed over at his house. He came home mad and starved. He said all they had was Vienna sausages for dinner. He never stayed over again.

      I need to check out your lemon-lime recipes.

  9. Maria says:

    What a beautiful tart! The filling sounds wonderful with all those apricots! What a delicious looking dessert!

  10. Julia says:

    Your apricot tart looks so so SO good! I will have to make it once I find a good price on apricots!

  11. Happier Than A Pig In Mud says:

    This turned out beautiful and I’ve no doubt it tastes amazing:@)

  12. Patti says:

    Want a piece….now! Pinned.

  13. Cindy says:

    Your apricot tart sounds heavenly. I love apricots, fresh or dried, but even when they come in season here, they are just okay. Not like if you lived somewhere where they are grown. Now that would be a real treat. Thanks for sharing your recipe.
    Cindy

  14. Cheryl says:

    What a yummy looking Summer treat! I found this yummy recipe on Recipe Sharing Mondays and I’m hoping you’ll bring it over to my recipe link party The Yuck Stops Here. You can find us this week anytime after tomorrow evening (Tuesday) at 8pm ET at http://mommasangelbaby.com/?p=2628. Hope to see you there! HUGS

  15. Suzanne of Simply Suzannes at Home

    What a beautiful tart! Looks like a perfect Summer dessert.
    I noticed Trader Joe’s name on your packaging :0) I LOVE that store!
    Hoping that you’re having a great week,
    Suzanne

  16. Kelley says:

    This looks delicious! And I love that the crust is like a giant cookie! YUM!

  17. Gina says:

    Yummm! This tart looks perfect, pinning!

    Gina
    http://www.thepinkwings.com

  18. Stephanie says:

    Looks so yummy!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  19. We typically eat peaches at my house as well, since that’s a fruit that grows locally, but I always forget how much I enjoy apricots until I have one! Your tart looks lovely, Madonna, and I have no doubt that it’s equally delicious. :)

  20. I’ve just pinned this-what a delicious recipe!

    Thanks for joining the Say G’Day Saturday linky party. Hope you can join us again this weekend.

    Best wishes,
    Natasha in Oz

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