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Apricot Tart Recipe - avarecipes.com Apricot Tart Recipe - avarecipes.com Print

Apricot Tart Recipe

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Enjoy a delightful apricot tart with a buttery, flaky crust and a sweet, juicy apricot filling. This elegant dessert is perfect for any occasion, easy to make, and sure to impress your guests.

Ingredients

Scale

For the Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water

For the Filling:

  • 1 ½ pounds fresh apricots, halved and pitted
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon

For the Glaze:

  • ¼ cup apricot jam
  • 1 tablespoon water

Instructions

  • Prepare the Crust:
    • In a large bowl, whisk together the flour, powdered sugar, and salt.
    • Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
    • Add the egg yolk and 1 tablespoon of ice water, mixing until the dough begins to come together. If needed, add the remaining ice water, 1 teaspoon at a time.
    • Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat and Roll Out the Dough:
    • Preheat the oven to 375°F (190°C).
    • On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
    • Transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
    • Prick the bottom of the crust with a fork and place it in the freezer for 10 minutes.
  • Blind Bake the Crust:
    • Line the crust with parchment paper and fill it with pie weights or dried beans.
    • Bake in the preheated oven for 15 minutes, then remove the parchment paper and weights.
    • Bake for an additional 10 minutes, or until the crust is lightly golden. Let it cool while you prepare the filling.
  • Prepare the Filling:
    • In a large bowl, combine the halved and pitted apricots, granulated sugar, cornstarch, vanilla extract, lemon juice, and ground cinnamon. Toss gently to coat the apricots evenly.
  • Assemble the Tart:
    • Arrange the apricots, cut side up, in the pre-baked tart crust.
    • Pour any remaining juice from the bowl over the apricots.
  • Bake the Tart:
    • Bake in the preheated oven for 35-40 minutes, or until the apricots are tender and the filling is bubbly.
    • Remove the tart from the oven and let it cool on a wire rack.
  • Prepare the Glaze:
    • In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
    • Brush the warm glaze over the apricots.
  • Serve:
    • Allow the tart to cool completely before serving.
    • Slice and enjoy as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

 

  • Ensure the butter is cold for a flakier crust.
  • Use ripe apricots for the best flavor and texture.
  • Store any leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://avarecipes.com/apricot-tart-recipe/