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 minutesmins
Cook Time 40 minutesmins
Resting time 1 hourhr
Course Dessert
Cuisine French
Servings 8
Calories 366kcal
Equipment
1 Tarte pan (32 cm / 12 inches)
Ingredients
1poundapricots(500 g)
For the dough
2cupsflour(250 g)
1/4cupsugar(50 g)
1/2cupbuttersoft (125 g)
1/4cupwater(60 ml)
For the almond cream
2eggs
1/2cupmilk(125 ml)
1/2cupground almonds(60 g)
1/3cupbrown sugaror 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!