Apricot Tart with Honey and Almonds Recipe

Name: Apricot Tart with Honey and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup whole milk; 1 2-inch piece vanilla bean, split lengthwise; 2 large egg yolks; 3 tablespoons sugar; 1 tablespoon cornstarch; Pastry Crust Dough; 1/2 cup blanched whole almonds; 1/3 cup powdered sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 large egg; 1 teaspoon almond extract; Pinch of salt; 3 15.25-ounce cans unpeeled apricot halves in heavy syrup, well drained; 3 tablespoons honey

Servings: persons

2/3 cup whole milk
1 2-inch piece vanilla bean, split lengthwise
2 large egg yolks
3 tablespoons sugar
1 tablespoon cornstarch
Pastry Crust Dough
1/2 cup blanched whole almonds
1/3 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 teaspoon almond extract
Pinch of salt
3 15.25-ounce cans unpeeled apricot halves in heavy syrup, well drained
3 tablespoons honey

1
Pour milk into small saucepan.
2
Scrape in seeds from vanilla bean; add bean.
3
Bring to simmer.
4
Remove from heat.
5
Whisk yolks, 3 tablespoons sugar and cornstarch in bowl to blend.
6
Gradually whisk milk mixture into yolk mixture.
7
Return to pan.
8
Whisk over medium heat until custard thickens and boils, about 2 minutes.
9
Transfer to bowl; cool.
10
Discard vanilla bean.
11
(Can be made 2 days ahead.
12
Cover; chill.)
13
Preheat oven to 400F.
14
Roll out pastry on floured surface to 14-inch round.
15
Transfer to 11-inch-diameter tart pan with removable bottom.
16
Press crust into pan.
17
Trim edges to 1/2-inch overhang; fold in and press, forming double-thick sides.
18
Freeze crust until firm, about 20 minutes.
19
Bake until light golden, about 20 minutes.
20
Cool.
21
Maintain oven temperature.
22
Finely grind almonds and powdered sugar in processor.
23
Add cooled custard; blend using on/off turns.
24
Blend in butter, then whole egg, extract and salt.
25
Pour into crust; smooth top.
26
Arrange apricot halves, round side up, atop filling.
27
Bake tart until filling is set and golden, about 45 minutes.
28
Remove from oven.
29
Drizzle honey over.
30
Return to oven for 3 minutes.
31
Cool completely in pan.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup whole milk, 1 2-inch piece vanilla bean, split lengthwise, 2 large egg yolks, 3 tablespoons sugar, and more.

Yes, Apricot Tart with Honey and Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Tart with Honey and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions