French Style Apricot Tart
Indulge in the charm of French patisserie with this luxurious French Style Apricot Tart, a dessert that perfectly balances buttery richness and fruity elegance. Featuring a golden, flaky tart crust made from scratch and a luscious almond cream filling, this tart is topped with fresh, juicy apricots for a burst of natural sweetness. Gently brushed with a glossy apricot glaze, the tart not only dazzles with its stunning presentation but also enchants with its melt-in-your-mouth textures and harmonious flavors. Perfect for celebrations or an elegant tea-time treat, this recipe offers a slice of France right in your kitchen. With straightforward steps and classic techniques, this apricot tart is your go-to for a showstopping dessert that’s as delightful to make as it is to eat.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 unit egg yolk
- 30 ml cold water
- 100 grams almond meal (ground almonds)
- 75 grams powdered sugar
- 75 grams unsalted butter (softened)
- 2 units eggs
- 1 teaspoon pure vanilla extract
- 10 units fresh apricots (halved and pitted)
- 50 grams apricot jam
- 15 ml water
Instructions
To make the tart crust, combine the flour and sugar in a large bowl and mix briefly.
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Mix in the egg yolk and gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Press the dough into the tart pan, trim the edges, and prick the base with a fork. Chill in the refrigerator for another 15 minutes.
Line the tart shell with parchment paper, fill with baking weights or dried beans, and bake in the preheated oven for 15 minutes.
Remove the weights and parchment, and bake for an additional 5 minutes until the crust is lightly golden. Remove the crust from the oven and set aside to cool.
To make the almond cream filling, beat the softened butter and powdered sugar together in a mixing bowl until light and fluffy.
Mix in the almond meal, eggs, and vanilla extract until the mixture is smooth and creamy.
Spread the almond cream evenly over the cooled tart crust.
Arrange the halved apricots, cut side up, on top of the almond cream, pressing them slightly into the mixture.
Bake the tart in the preheated oven for 35-40 minutes, or until the almond cream is set and golden brown.
While the tart is baking, heat the apricot jam and 15 ml water in a small saucepan over low heat until melted and smooth.
Once the tart is out of the oven and slightly cooled, brush the warm apricot glaze over the apricots for added shine and flavor.
Allow the tart to cool to room temperature before serving. Enjoy!
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 408.5 g | 149% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 193.7 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2080 mg | 44% | |
*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.
