Apricot Tart
Delight your taste buds with this elegant Apricot Tart recipe, a perfect blend of sweet, tangy, and nutty flavors. Featuring a buttery homemade pastry crust, a layer of vibrant apricot jam, and fresh apricots tossed with lemon juice and almond extract, this tart is a showstopper for any occasion. The dessert comes to life with golden-baked apricots crowned by crunchy sliced almonds, delivering both texture and visual appeal. Ready in just over an hour, this tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're serving guests at a dinner party or indulging in a weekend treat, this seasonal fruit tart highlights the natural sweetness of apricots while offering an irresistible combination of flavors. Perfect as a summer dessert or year-round favorite, it's sure to become a staple in your repertoire!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams powdered sugar
- 1 pinch salt
- 1 large egg
- 10 medium apricots
- 100 grams sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon almond extract
- 2 tablespoons apricot jam
- 2 tablespoons sliced almonds
Instructions
Preheat the oven to 180°C (350°F).
In a large bowl, mix the flour, powdered sugar, and salt.
Cut the cold butter into small cubes and add to the flour mixture.
Using your fingertips or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.
Beat the egg and add it to the mixture, stirring until the dough starts to come together.
Knead the dough lightly, form a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
While the dough is chilling, halve and pit the apricots, then cut them into quarters.
In a medium bowl, toss the apricots with sugar, cornstarch, lemon juice, and almond extract. Set aside.
Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan.
Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess.
Spread a thin layer of apricot jam over the base of the pastry.
Arrange the apricot quarters attractively on top of the jam layer.
Bake the tart in the preheated oven for about 30-35 minutes, or until the crust is golden and the apricots are tender.
Remove the tart from the oven, sprinkle sliced almonds over the top, and let it cool before serving.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 379.4 g | 138% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 208.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 178 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
