Classic Apricot Tarts
There s something magical about fresh apricots nestled in buttery pastry that captures the essence of summer. These individual apricot tarts combine a crisp shortcrust base with creamy almond frangipane and perfectly ripe apricot halves. While they look sophisticated enough for a dinner party, they re surprisingly approachable for home bakers. The key is using apricots that are ripe but still firm, so they hold their shape during baking while releasing their sweet, floral juices.
Frequently asked questions
＋ − Can I make these tarts ahead of time?
Yes, you can make the pastry shells up to 2 days ahead and store them in an airtight container. Assemble and bake on the day you plan to serve for best results.
＋ − What if I don't have individual tart pans?
You can make one large 9-inch tart instead. Just increase the baking time by 5-10 minutes and check that the center is set before removing from the oven.
＋ − Can I use canned apricots?
Fresh apricots work best, but you can use well-drained canned apricot halves in a pinch. Pat them dry with paper towels before using to prevent soggy pastry.
＋ − How do I know when the tarts are done?
The almond cream should be golden brown and set when gently shaken. The pastry edges should be crisp and lightly browned.
Classic Apricot Tarts
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
In a large bowl, rub the cold cubed butter into the flour until it resembles fine breadcrumbs. Stir in the sugar, then add the egg yolk and enough ice water to form a firm dough. Wrap in plastic and chill for 30 minutes.
- 2
Preheat oven to 375°F (190°C). Roll out the pastry and cut into 6 circles large enough to line individual 4-inch tart pans. Press gently into the pans, trim edges, and prick the bases with a fork. Blind bake for 12 minutes until lightly golden.
- 3
Beat the softened butter and caster sugar until light and fluffy. Add the egg, ground almonds, flour, and vanilla extract. Mix until smooth and well combined.
- 4
Divide the almond cream evenly between the pastry shells, spreading it smooth. Arrange 2 apricot halves cut-side down on top of each tart, pressing gently into the cream.
- 5
Bake for 20-25 minutes until the almond cream is set and golden. While still warm, brush the tops with warmed apricot jam for a beautiful glossy finish. Cool on a wire rack before serving.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
Reviews
No reviews yet — be the first to leave one!
Leave a review
You might also like
Read next
Roundup6 Festive Holiday Beans with Cranberries Recipes for Your Table
Planning your holiday menu? These bean and cranberry recipes pair perfectly for a festive dinner. Find simple, hearty, and seasonal ideas for your guests.
5 min read
RoundupThe Absolute Best Potatoes 5fix: Simple Recipes You Need to Try
Searching for the absolute best potatoes 5fix recipes? From crispy roasted wedges to creamy scalloped dishes, these kitchen staples are easy to master tonight.
4 min read