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Apricot Tart

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x


This apricot tart is a really simple and delicious recipe. Nothing beats a homemade apricot tart. Especially when it is made with fresh apricots. Enjoy!




  • 175g (6oz) plain flour, plus extra for dusting
  • 75g (3oz) cold butter, cubed
  • 25g (1oz) caster sugar
  • 1 egg, beaten


  • 125g unsalted butter, softened to room temperature
  • 125g caster sugar
  • 25g plain flour
  • 125g ground almonds
  • 1 large free-range egg, beaten
  • 4 large apricots, washed, pitted and halved
  • 60ml (4 tbsp) apricot jam


  1. For the pastry, mix the flour and butter in a food processor until the mixture resembles breadcrumbs.
  2. Add the sugar and mix for 1 minute.
  3. Add the egg and 15ml (1 tbsp) of water.
  4. Mix until the dough comes together.
  5. Roll the pastry out on a floured surface as thinly as possible, about £1 coin (3mm) thick, and use to line a 28cm (11in) round, loose-bottomed fluted tart tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
  6. Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.
  7. Place it in the fridge to chill for 20 minutes.
  8. Preheat the oven to 200°C/180°C fan/390°F/gas mark 6.
  9. Blind bake the pastry in the preheated oven for 15 minutes.
  10. Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.
  11. When cooked, trim the excess pastry level with the top of the tin. Set aside to cool.
  12. Reduce the oven’s temperature to 150°C/130°C fan/300°F/gas mark 2.
  13. For the frangipane filling, cream the butter, sugar, flour and almonds together in a food mixer.
  14. Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully incorporated.
  15. Rest the frangipane for 5 minutes.
  16. Pour the filling into the pastry case and spread it evenly.
  17. Arrange the apricot halves on top of the filling, skin side up.
  18. Bake for 30 minutes or until golden.
  19. While the tart is still warm, heat the apricot jam and brush the tart all over with it.
  20. Let the tart cool down for a few minutes, then remove it from the tin.
  21. Slice and serve. Enjoy!


  • If you don’t have a food processor you can rub the flour and butter with your fingertips.
  • You can canned apricots if fresh apricots aren’t in season. Just make sure you dry each one carefully before placing it on the filling.
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Keywords: apricot tart recipe, fresh apricot tart, baked apricot tart, apricot and frangipane tart