Sweet Memories in an Apricot Tart
Dessert · Ginger and Nutmeg · Pies & Tarts · Provencal Recipes · TasteApricots will always remind Nutmeg of her grandmother, Charlotte.
Nutmeg never asked if her grandmother liked to cook, it was just assumed that she did as her Hungarian lineage prevailed in hearty meals and traditional sweets.
The piece de resistance was her homemade apricot tart – it was so good that Nutmeg enjoyed a second helping and asked for the recipe. The following is Marina’s recipe for Apricot Tart, translated from French – Nutmeg is convinced that her grandmother would have approved.
Apricot Tart
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. Note: You can prepare this tart with other stone fruit such as peaches or plums.
Ingredients
- 1 cup flour
- 2/3 cup sugar
- 1 egg
- 1/2 cup unsalted butter at room temperature
- Zest from one lemon
- 10-15 apricots ripe, the actual number will depend on size
- 1/3 cup sugar
- 1 tbsp Fresh Grated Ginger
- 1 stick cinnamon
- 1/2 cup ground almonds
- 1/4 cup unsalted butter at room temperature
- 1/4 cup sugar
- 1/2 tsp vanilla sugar or 1 tsp Vanilla extract
Instructions
- Start by making the pastry
- Combine 1 cup flour, ⅔ cup sugar, 1 egg, ½ cup butter and lemon zest in a bowl
- Mix ingredients together by hand until the dough is smooth, without lumps. Try not to overwork the pastry
- Place in a bowl and keep in a cool place until ready to use
- Wash the apricots, remove the pits and cut in quarters
- In a sauce pan on medium heat cook the apricots, ⅓ cup sugar, grated ginger and cinnamon stick
- You want to cook until most of the water has been released from the fruit, it should be like a thick, chunky applesauce
- Prepare the frangipane cream. Combine almonds, butter, sugar, and vanilla in a Preheat the oven to 350F
- Roll out your dough on a lightly floured surface and transfer to a shallow pie dish, make sure to cover the bottom and sides of the pan (Note: you should grease your dish or place parchment paper on the bottom)
- Prick the pastry shell with a fork and bake for 5-8 minutes until the pastry begins to turn a slight golden colour
- Combine the frangipane cream and apricots, and pour into the pastry shell.
- Bake for about 45 minutes, if the pastry starts to turn too brown cover loosely with a sheet of parchment paper
- Allow the tart to cool
- Serve and enjoy!
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
La Sardinade and Fete NationalRelated Provence Articles
Savoury Tart Recipe: Courgette and Parma Ham
November 2, 2016
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.…
A Lesson in Making Apricot Lavender Jam
July 22, 2022
David Scott Allen shared his experience in Santa Fe, New Mexico, last summer. The destination is known for its art scene, outdoor opera (Santa Fe Opera), and creative New Mexican cuisine. However, a much less known fact about Santa Fe is the number of apricots that grow there. During their visit, they picked four pounds …
Recipe for a French Classic Tarte Tatin
March 24, 2017
This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream. …
French Chocolate Mousse with Cocoa Nib Brittle
May 20, 2019
This recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost no other dessert could be …
No Comment