Apricot Tart with Almond Cream
My absolute secret to making a delicious apricot tart is to use fresh summer apricots! The balance between the tartness of the fresh apricots and the delicate sweetness of the almond is just perfect.
This French apricot tart is a great dessert idea for a fancy dinner as you can prepare this tart a few hours in advance. It will remain juicy and flavorful!
Table of Content
You certainly have to wait until apricot season to have ripe, sweet fruit, but then you have three months to enjoy this delicious apricot pie!
If you like French desserts, try this Easy French Cherry Clafoutis or my famous Upside-Down Rhubarb Cake.
List of Ingredients
For the sweet shortcrust pastry
- Flour: I opted for all-purpose flour, but a gluten-free flour mix can also be used. You might need to adapt the quantity of water in this case.
- Butter: I used unsalted butter at room temperature.
- Sugar: The sweet shortcrust pastry has a subtle sweetness, not as much as other sweet crusts such as a pâte sablée or pâte sucrée, so you don’t need to add too much. I used white sugar.
- Water: The water helps bind the ingredients and achieve the desired texture. Add the water gradually, adjusting the quantity based on the dough’s texture.
You will find the exact quantities in the recipe card. Of course, you can replace the shortcrust pastry with a store-bought pastry case to save time.
For the apricot tart
- Apricots: I recommend to use fresh apricots for the best results. The apricot season runs from June to August, that’s when you will find ripe and sweet apricots. You can also use canned apricots in winter. I don’t recommend dried apricots for this recipe.
- Eggs: I used medium-size fresh eggs.
- Ground almonds: The base of the almond cream.
- Brown sugar: I used brown sugar for the almond cream, you can use white sugar as well. Make sure to adapt the quantity of sugar depending of the acidity of the apricots. I use between 1/2 (100g) sugar if the apricots are really tangy and 1/3 cup (60 g) sugar if they are well ripe.
- Milk: I like to use milk for my almond cream to make it light and airy. You can replace milk with crème fraîche, heavy cream or a mix of cream and milk.
You will find the exact quantities in the recipe card.
How to Make a Sweet Shortcrust Pastry?
For this fruit tart recipe, I choose a classic pie crust called pâte brisée sucrée or sweet shortcrust pastry.
In my opinion, this is the best crust for apricots and tarts with stone fruits because when the apricots are ripe, they usually give off a lot of juice when baked. If you choose a puff pastry for example, it may become soggy and not hold well. The sweet shortcrust pastry remains firm and you should not have this problem.
- Prepare the crust: Preheat the oven to 185°C (350 °F). In a large mixing bowl mix flour, butter, sugar and water. Mix until it resembles coarse sand and continue until the dough comes together.
- Rest: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour or place in the freezer for 10-15 minutes.
- Blind bake: The cooking time of the pie crust is longer than the rest so you will need to blind bake. Roll out the dough with a rolling pin on a lightly floured surface. From a circle, then place the dough on a tart pan buttered or covered with parchment paper. Add a sheet of parchment paper on top, pour pie weights and blind bake to crust for 10-15 minutes. Take out the oven and let cool on a wire rack.
How to make an apricot tart with almond cream?
On your sweet shortcrust pastry is ready, making this abricot tart is super quick and easy!
- Cut: So start by pitting the apricots. Cut them in half and then each half in three.
- Almond cream: Whisk eggs, sugar, milk and ground almonds separate bowl.
- Assemble: Place the apricot wedges on top of the dough forming a circle. Pour in the almond cream. Bake the tart for another 30 minutes until the tart filling becomes golden brown.
- Serve: Let the tart cool on a wire rack. I like to eat it lukewarm with a scoop of vanilla ice cream!
Variation Ideas
- This is recipe is the base of almost all my French tart recipes: you can try with other stone fruit such as plums, peaches or mirabelle.
- You can replace the almond cream with an almond frangipane which is a similar filling made of almond cream mixed with creamy custard. You can find a recipe of frangipane in my Galette recipe.
FAQ: Abricot Tart with Almond Cream
Yes, you can use canned apricots as a substitute for fresh ones in an apricot tart, but be sure to drain them well before using to avoid excess moisture. I also recommend to reduce the amount of sugar in the almond cream as they are much sweeter than fresh apricots.
Yes, you can freeze an apricot tart. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Store leftovers of an apricot tart in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can make an apricot tart ahead of time. Prepare and bake the tart as directed, then allow it to cool before storing it in the refrigerator. You can also freeze it, just
Yes, you can prepare the pie crust ahead of time and blind bake it one day in advance to save time. You can also prepare the dough, wrap it in plastic wrap and freeze it. It keeps up to 3 months in the freezer. Let it then thaw at room temperature overnight.
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Apricot tart with Almond Cream
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Equipment
- 1 Tarte pan (32 cm / 12 inches)
Ingredients
- 1 pound apricots (500 g)
For the dough
- 2 cups flour (250 g)
- 1/4 cup sugar (50 g)
- 1/2 cup butter soft (125 g)
- 1/4 cup water (60 ml)
For the almond cream
- 2 eggs
- 1/2 cup milk (125 ml)
- 1/2 cup ground almonds (60 g)
- 1/3 cup brown sugar or 1/2 depending on apricot ripeness (60g – 100g)
Instructions
For the pie crust
- Preheat the oven to 185°C (350 °F). In a large mixing bowl mix flour, butter, sugar and water. Mix until it resembles coarse sand and continue until the dough comes together.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour or place in the freezer for 10-15 minutes.
- Roll out the dough with a rolling pin on a lightly floured surface. From a circle, then place the dough on a tart pan buttered or covered with parchment paper. Add a sheet of parchment paper on top, pour pie weights and blind bake to crust for 10-15 minutes. Take out the oven and let cool on a wire rack.
For the tart
- Start by pitting the apricots. Cut them in half and then each half in three.
- Whisk eggs, sugar, milk and ground almonds separate bowl.
- Place the apricot wedges on top of the dough forming a circle. Pour in the almond cream. Bake the tart for another 30 minutes at 185°C (350 °F) until the tart filling becomes golden brown.
- Let the tart cool on a wire rack. I like to eat it lukewarm with a scoop of vanilla ice cream!
Video
Nutrition
