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

Name: Classic Apricot Tarts
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 1.5 cups all-purpose flour; 0.5 cup unsalted butter; 0.25 cup granulated sugar; 1 large egg yolk; 2 -3 tablespoons ice water; 0.25 cup unsalted butter; 0.25 cup caster sugar; 1 large egg; 0.25 cup ground almonds; 1 tablespoon plain flour; 0.5 teaspoon vanilla extract; 6 whole apricots; 2 tablespoons apricot jam

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.