Tarte Aux Abricots - Glazed French Apricot Tart Wit

Name: Tarte Aux Abricots - Glazed French Apricot Tart With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 75 g cold unsalted butter; 175 g plain flour, sieved; zest of a lemon; 1 tablespoon caster sugar; 1 egg; splash cold water; The Filling; 650 g fresh apricots, not too ripe; 2 tablespoons soft light brown sugar; 6 tablespoons ground almonds; 2 large free-range eggs; 50 g caster sugar; 1 vanilla pod; 200 ml double cream or 200 ml whipping cream; Glaze; 5 tablespoons apricot jam; To Finish; icing sugar; fresh edible flower; creme fraiche or cream

Servings: persons

Pastry
75 g cold unsalted butter
175 g plain flour, sieved
zest of a lemon
1 tablespoon caster sugar
1 egg
splash cold water
The Filling
650 g fresh apricots, not too ripe
2 tablespoons soft light brown sugar
6 tablespoons ground almonds
2 large free-range eggs
50 g caster sugar
1 vanilla pod
200 ml double cream or 200 ml whipping cream
Glaze
5 tablespoons apricot jam
To Finish
icing sugar
fresh edible flower
creme fraiche or cream

1
Heat oven to 200u00b0C/400u00b0F/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
2
Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
3
Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
4
Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
5
Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
6
Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
7
Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180u00b0C/350u00b0F/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
8
For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
9
Allow to cool before slicing and serving with creme fraiche, plenty of icing sugar and some edible flowers.

867

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

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 21 ingredients. The key ingredients include: Pastry, 75 g cold unsalted butter, 175 g plain flour, sieved, zest of a lemon, and more.

Yes, Tarte Aux Abricots - Glazed French Apricot Tart With 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!

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions