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Apricot tart with Almond Cream

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4.8 of 49 votes
Apricot tart is definitely one of my favorite fruit tarts! This French recipe for apricot tart with almond cream is a pure delight. 
Prep Time 35 minutes
Cook Time 40 minutes
Resting time 1 hour
Course Dessert
Cuisine French
Servings 8
Calories 366 kcal

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

Calories: 366kcalCarbohydrates: 48gProtein: 8gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 117mgPotassium: 234mgFiber: 3gSugar: 21gVitamin A: 1531IUVitamin C: 6mgCalcium: 63mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!