So, Here’s Why I’m Writing About This Apricot Tart
Honestly, I never expected apricots to cause such drama in my life. First time I made this tart (ages ago, with a crust that could double as armor), my brother tried to cut a slice and the knife bounced right off. We still laugh about it. But, over the years—after much trial, error, and a couple of phone calls to my aunt in Lyon—I’ve landed on a version that’s actually dreamy. Now, if I’m feeling nostalgic or someone’s dropping by for tea, this apricot tart with almond cream is my go-to. Not fancy-pants, but it always gets that raised eyebrow of surprise and, dare I say, a second slice request.
Why You’ll Honestly Love This (According to My Crew)
I make this tart every time the fruit bowl gets a little too apricot heavy—or after a neighbor’s shared their haul (shoutout to Janice and her rogue tree). My family goes bonkers for it because, well, the almond cream gets all gooey under the apricots and the crust soaks up the juices just right. (If you’ve ever baked a tart that turned to fruit soup, you know why that matters.) Also, the kitchen smells like a French bakery, which frankly covers a multitude of sins—like the time I burnt the edges but just trimmed them off and nobody noticed. Or if they did, they were too polite to say.
What’s Actually In It: Ingredients, Swaps, and a Few Shortcuts
- 1 sheet of shortcrust pastry (store-bought is a life-saver, but I sometimes make my own with this easy recipe)
- 5-6 fresh apricots, halved and pitted (canned works in February, just pat them dry)
- 100g (about a stick) unsalted butter, softened (my gran swore by Lurpak, but honestly, supermarket brand is fine)
- 100g caster sugar (regular sugar works in a pinch)
- 100g ground almonds (sometimes I do half almond, half hazelnut for a twist)
- 2 eggs
- 1 tsp almond extract (or skip it if you’re not a fan—vanilla is okay too)
- Pinch of salt (I’ve forgotten this before and lived to tell the tale)
Let’s Get Baking: Directions, Distractions, and Little Wins
- Preheat your oven to 180°C (350°F). If you’re like me and forget to preheat, just sit down for a cuppa while it gets there.
- Roll out the pastry and line a tart tin (23cm-ish). Patch up any tears—nobody’s peering at the base anyway.
- In a bowl, cream the butter and sugar. I usually use a wooden spoon; less washing up. Beat in eggs (one at a time, or both at once if you’re feeling wild), then add ground almonds, almond extract, and salt. Stir until smooth-ish. This is where I sneak a taste.
- Spread the almond cream over the base, not too precious about the edges.
- Arrange apricot halves on top, cut side up. Or down. Actually, they both work. Sometimes I spiral them, but usually I just plop them on.
- Bake for 35-40 minutes, until golden and a bit puffed. Don’t worry if it looks a little wobbly in the middle—it sets up as it cools.
- Cool in the tin for a bit before removing. Or don’t. I’ve pried it out warm and just patched up the cracks.
Stuff I’ve Learned (Usually the Hard Way)
- If your apricots are super tart, sprinkle a bit of sugar on before baking. Otherwise, brace yourself for a pucker!
- Let it cool before slicing. I know. But it really does taste better—not that I always wait.
- Store-bought pastry: no shame. I’ve made my own, but on a Tuesday when everyone’s hangry? Packet wins.
Variations I’ve Actually Tried—And One Fiasco
- Sliced plums instead of apricots—delicious. Maybe even more so with a pinch of cinnamon.
- Pear and almond? Yes, please. Just use ripe ones.
- I once tried peaches and lavender. Tasted a bit like soap. Maybe lavender’s not my thing.
What Kit Do You Need? (You Can Improvise)
You’ll want a tart tin, but I’ve made this in a regular pie dish and even a brownie pan in a pinch. Rolling pin? Wine bottle works just fine (and conveniently close at hand). Don’t let the lack of a fancy mixer put you off—the wooden spoon’s your mate here.
Keeping It Fresh (Or, Will There Be Leftovers?)
Store covered in the fridge. It stays pretty good for about 2 days. Though, honestly, in my house it never lasts more than a day! If you need to crisp up the pastry again, a quick blast in a low oven does the job. Or just eat it cold, like someone raiding the fridge at midnight (guilty).
How I Serve It (And Why My Dad Always Asks for Cream)
My favorite way? Slightly warm, with a dollop of thick cream or a scoop of this homemade vanilla ice cream. Sometimes I dust it with icing sugar. My dad claims it’s nothing without a splash of pouring cream, and honestly, he’s got a point.
Pro Tips—or, Lessons from My Own Mishaps
- Don’t rush the cooling. I once tried to slice this straight from the oven and it fell apart like a bad day at work.
- Try not to overload with fruit—tempting, I know, but then the middle can get soggy. Learned that the sticky way.
- Actually, I find it works better if you gently pat the apricots dry first, especially if they’re super juicy.
FAQ—Yep, People Have Really Asked Me These!
Can I make it gluten-free? Yeah, just use a gluten-free pastry. The filling’s already flourless—so easy win there.
Is frozen fruit okay? I mean, it’s not my top choice, but if you thaw and drain them well, it’s fine. Better than skipping the tart.
Can I make it ahead? Sure, but I think this tastes better the next day anyway. Just don’t let the pastry go soggy—keep it wrapped up.
Do you peel the apricots? Nope. Too much faff. Skins soften up, and you can’t really tell once it’s baked.
My almond cream looks split—is that bad? Not really. Once it bakes, it all comes together. Don’t worry if it looks a bit weird at the mixing stage—that’s normal!
And for those random days when you want to go full French, I love browsing Taste France for inspiration—some wild regional tarts there, let me tell you!
Anyway, there you have it. If you do make this, send me a pic—or just tell me how many slices disappeared before anyone noticed. Happy baking!
Ingredients
- 1 sheet of shortcrust pastry
- 6-8 fresh apricots, halved and pitted
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 2 large eggs
- 100 g ground almonds
- 1 tsp vanilla extract
- 2 tbsp apricot jam
Instructions
-
1Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a 9-inch tart pan. Trim any excess pastry and prick the base with a fork.
-
2In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the ground almonds and vanilla extract to make the almond cream.
-
3Spread the almond cream evenly over the pastry base. Arrange the apricot halves, cut side up, on top of the almond cream.
-
4Bake the tart in the preheated oven for 40 minutes, or until the almond cream is set and golden brown.
-
5Warm the apricot jam slightly and brush it over the warm tart for a glossy finish. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
