French Apricot Tart
This French Apricot Tart is my favorite summer treat! It’s perfect served warm right out of the oven, either on its own or with a scoop of vanilla ice cream.
Ingredients for a French Apricot Tart
Here are the ingredients I use to enhance the apricots, while keeping the recipe simple and tasty. The exact quantities are in the recipe card.
- Puff pastry: I love puff pastry for a classic French-style tart (try homemade puff pastry if you’re up for it!). A sweet shortcrust pastry works well too, especially if you make it from scratch.
- Apricots: Choose ripe, fragrant apricots for the best flavor.
- Brown sugar: Balances the tartness of the apricots.
- Ground almonds: Helps absorb the fruit’s juices while adding a delicate nutty flavor. In the US, you’ll often find it labeled as almond flour.
- Fresh thyme: I add some after cooking, for a subtle herbal note.
📌 Pro tip: Try swapping the almond flour for hazelnut flour for a richer, more aromatic version!
How to Make a French Apricot Tart in 3 Easy Steps
- Prepare the crust: Roll out the puff pastry in a tart pan or pie dish. Prick the bottom with a fork, then sprinkle evenly with almond flour to help keep the crust crisp.
- Add the fruit: Pit and quarter the apricots. Arrange them attractively in a circular pattern, cut side up. Sprinkle with brown sugar and dot with small cubes of butter.
- Bake and finish: Bake at 350°F (180°C) for 30–35 minutes, until the crust is golden and the apricots are tender. Let cool slightly, then garnish with fresh thyme.
How to Serve French Apricot Tart
This tart tastes best when it has cooled down just a bit—warm, but not hot—so the pastry stays crisp. Here are some serving ideas:
- Serve as a dessert after a light dish like my Oven-Baked Chicken with Green Olives or a summer salad.
- Add a scoop of vanilla ice cream or a dollop of homemade whipped cream (chantilly).
- For a richer version: Add a thin layer of almond cream under the fruit – as in this recipe for apricot tart with almond cream.
Recipe card
French Apricot Tart
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Equipment
- 1 tart pan, 10inches (26 cm)
Ingredients
- 1 puff pastry store-bought or homemade
- 2 tablespoons almond flour or ground almonds or hazelnut flour
- 2.2 lbs of apricots 1 kg
- ½ cup of brown sugar more or less depending on your apricots’ sweetness, 100 g
- 2 tablespoons of butter 25 g
- Fres thyme optional
Instructions
- Preheat oven to 356°F (180°C).
- Roll out the puff pastry and place it in a tart pan. Prick the bottom with a fork. Sprinkle almond flour evenly over the pastry base.
- Pit and quarter the apricots, then arrange them cut side up in the tart. Sprinkle with brown sugar and dot with butter.
- Bake for 30–35 minutes until the crust is golden brown. Let cool slightly, then garnish with fresh thyme if desired.
Nutrition
Frequently Asked Questions
Yes, but remember to drain them well. You can also reduce the sugar by half.
Use almond powder and lightly precook the pastry. You can also brush the base with egg white before baking.
Yes, but I advise you to freeze it once cooked. Reheat it gently in the oven at 150°C to restore its crispness.
I just made this. WOW, tres bien! Merci beaucoup !
Merci, Cheryl!
looks delish .. can’t wait to make it .. what size flan dish do you use please 💖 does it matter if you use a metal flan dish please 💖 .. many thanks 💗
Hi Irene, thank you! I just added the tart pan size: 10-11 inches is good (26 or 28 cm max.).
Simple and delicious. Made a homemade pastry
Thank you, Josefina!