Apricot Tart is a golden, sun-kissed dessert that captures the essence of summer in every bite. With its flaky crust, juicy fruit, and glossy finish, this classic tart is a reminder of how beautiful and satisfying simple ingredients can be when treated with care. It’s the kind of dessert you might imagine cooling on a windowsill in the French countryside, though it’s just as at home at a weekend brunch or dinner party.
What makes an apricot tart so special is the natural balance of flavors. Apricots bring just the right combination of sweet and tart, their brightness mellowed slightly as they bake and release their juices. When arranged neatly in rows or spirals on top of a buttery pastry base, they become a feast for both the eyes and the palate. Some versions keep it minimal, letting the fruit do all the talking, while others might add a layer of almond cream (frangipane) or a brush of apricot jam for that glossy bakery-style finish.
A good tart starts with the crust. Whether it’s a pâte sucrée with a hint of sugar or a more rustic shortcrust, it should be tender but strong enough to hold the juicy fruit without becoming soggy. A quick blind bake ensures that the crust stays crisp, even once the apricots begin to soften and caramelize in the oven. The result is a beautiful contrast between the flaky base and the tender fruit.
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, though it’s just as lovely served on its own. The tart can be made ahead of time, and its flavor improves as it rests, making it ideal for entertaining or gifting.
Apricot tart is the kind of recipe that invites creativity and personal flair – try it with a splash of amaretto, a sprinkle of pistachios, or even a mix of stone fruits. However you serve it, it’s a gentle reminder that sometimes the simplest things really are the best.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 1 egg yolk
- 1 tbsp ice water
- 1 pound apricots pitted and halved, fresh
- 1/4 cup apricot jam
- 1 tbsp lemon juice
- 1/4 cup sliced almonds
Instructions
- In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and combined.
- Arrange the apricot halves in the tart shell and brush them with the melted apricot jam mixture. Sprinkle the sliced almonds over the top.
- Bake the tart for 35-40 minutes until the crust is golden and the apricots are tender.
- Allow the tart to cool before serving. Enjoy!
Tasty!! Made this last night and it was gone in minutes! Will make again, for sure.
This tart is absolutely delicious! I made it for a family gathering and everyone loved it.
Tart is good but I don’t really like apricot—so for me it was just ok. Also I didn’t have jam so I used peach preserves and it was… fine. lol
Yum! I added some cinnamon to the apricots, made it even better. So good!
Yummy tart! I didn’t have almond so I used walnuts instead! Still tasted amazing. 🙌
Why only 1 egg yolk? I get that it makes the crust tender, but I was thinking of using a whole egg. Would that change the texture a lot?
It came out kinda pale on top even after baking—maybe my oven runs cool? The apricots were tender, but I wish the crust had more color.
375°F seems a little low for 35-40 minutes? Mine took closer to 50 minutes to get that “golden” crust. Once it was done, it was worth the wait.
I agree—375°F never feels like enough for that long. Mine went more like 45–50 too, and the crust was actually pale at 35 min.
Too much sugar for me. But my kids loved it! So what do I know!
I tried this recipe but it didn’t work out. The crust was too crumbly and fell apart. Not sure if I’ll try again. ⭐⭐
This tart was delightful! The apricots were juicy and it looked amazing. My family loved it. Will definitely make again!
I didn’t have fresh apricots so I used canned halves. It still worked, but it was a bit soggier and sweeter than I expected. Might reduce jam or lemon next time.
This apricot tart is AMAZING! I had to stop myself from eating the whole thing in one go. ⭐⭐⭐⭐⭐
I made this last night, and wow, it really was too good! Thanks for sharing! 🍑
Made this for my grandma’s birthday. She loved it! Thanks for the recipe!
I don’t know, maybe I did something wrong? The crust was too crumbly and fell apart.
I used canned apricots instead of fresh ones. Still turned out pretty good. Not the same, but hey, it worked.
Too many steps! I just wanted a quick snack, this took forever to make.
Kinda eh, maybe I’ll try it again with different fruit. 🍉
I had trouble with the dough. It was too crumbly and I can’t seem to get it to come together. What did I do wrong?
Pretty solid! I was worried about the tart being too sweet, but the lemon juice balances it nicely. Next time I might add a pinch more salt or a little vanilla—just personal preference.