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 Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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
La Tourte de Fèves a Fava Bean Tart from Nice, France
April 17, 2023
Fève(s) is a French word with several meanings – a trinket in the epiphany cake, chocolate disks used by chocolatiers and in baking, and fava beans. So in this Niçoise dessert recipe, we are talking about fava beans for the tart (tourte) filling, egg, sugar, and hints of citrus. The recipe for la Tourte de …
Panisses Sucrées a Sweet Version Recipes from Nice
April 24, 2023
While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and as a delicious side dish. …
It’s Strawberry Season in Provence a Recipe to Celebrate
May 3, 2018
The new fraises garriguettes have arrived in Aix, and my goodness, are they good! Some years ago, La Provence published a recipe for a tiramisu with raspberries but I’ve found strawberries are just as delicious, and this is now a firm favourite. Tiramisu aux Fraises Ingredients: 250g strawberries, sliced 250g mascarpone 3 eggs – separated …
Make Raspberries and Cream for Dessert
July 18, 2022
It is no wonder why strawberries and cream are a “thing” at the Wimbledon tennis tournament. The combination of fruit and cream is light and delicious. Honestly, fresh berries (strawberries, raspberries, blueberries) and sweetened cream, I have lost count of how many times I have made this dessert over the last forty years. You can …
No Comment