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Apricot Tart Tastes Provence @PerfProvence

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.
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 1 cup Flour
  • 2/3 cup Sugar
  • 1 Egg
  • 1/2 cup Unsalted butter, at room temperature
  • Zest from one lemon
  • 10-15 Ripe Apricots The actual number will depend on size
  • 1/3 cup Sugar
  • 1 tbsp Fresh Grated Ginger
  • 1 stick cinamon
  • 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!