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
- For the pastry, mix the flour and butter in a food processor until the mixture resembles breadcrumbs.
- Add the sugar and mix for 1 minute.
- Add the egg and 15ml (1 tbsp) of water.
- Mix until the dough comes together.
- 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.
- Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.
- Place it in the fridge to chill for 20 minutes.
- Preheat the oven to 200°C/180°C fan/390°F/gas mark 6.
- Blind bake the pastry in the preheated oven for 15 minutes.
- Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.
- When cooked, trim the excess pastry level with the top of the tin. Set aside to cool.
- Reduce the oven’s temperature to 150°C/130°C fan/300°F/gas mark 2.
- For the frangipane filling, cream the butter, sugar, flour and almonds together in a food mixer.
- Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully incorporated.
- Rest the frangipane for 5 minutes.
- Pour the filling into the pastry case and spread it evenly.
- Arrange the apricot halves on top of the filling, skin side up.
- Bake for 30 minutes or until golden.
- While the tart is still warm, heat the apricot jam and brush the tart all over with it.
- Let the tart cool down for a few minutes, then remove it from the tin.
- 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