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Apricot tart

Easy Apricot Tart Recipe | Tastes of Summer

By Tom · Updated

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  • About 4 hours 50 min
  • Takes a bit of care

For today's recipe, we are making this easy apricot tart recipe | tastes of summer. If you prefer fruity desserts then this is the one for you. There's even a secret hidden chocolate layer for the chocolate lovers which compliments this apricot tart so well.

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The recipe

Apricot tart

For today's recipe, we are making this easy apricot tart recipe | tastes of summer.

  • 15 min prep
  • 1 hour 35 min cooking
  • 3 hours hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Sweet pastry

Frangipane filling

Chocolate layer

Topping

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    To make the sweet pastry, place the flour (150 g) and icing sugar (50 g) into a mixing bowl and whisk together. Add in the butter (75 g) and rub it into the flour to create a breadcrumb consistency. Mix through the egg yolk (1 yolk) and a splash of water to bind. Mix until it comes together to form a dough. Wrap in cling film or parchment paper and place into the fridge for one hour.

  2. Step 2

    To make the frangipane filling, place the butter (75 g) and sugar into a mixing bowl and cream together until light and fluffy. Gradually add one egg (3) at a time mixing between each one until fully incorporated. Mix through the ground almond (150 g) and vanilla extract (1 tsp) and set to one side until ready to use.

  3. Step 3

    Back to the pastry. After 1 hour, take from the fridge and roll out on a floured surface until it's big enough to line your chosen tart tin. Press it firmly down into the edges. Don't worry if it breaks in places, you can easily patch it up with excess pastry. Dock the bottom of your pastry case using a fork and place it into the fridge to firm up for 10 minutes. Next, trim off the excess pastry from around the edges and place in a sheet of parchment paper. Fill it with baking beans (or rice) and bake in a preheated oven at 170°C Fan for 20 minutes. After 20 minutes remove the baking beans and bake for a further 5 minutes.

  4. Step 4

    For the chocolate (100 g) layer, melt the chocolate and spread it inside the pastry case including all around the sides.

  5. Step 5

    Fill it with the frangipane mixture and speed out before topping it with your apricots (8 apricots). I've simply cut the apricots in half and remove the stone but you can arrange yours in any creative pattern you like. Bake your tart in a preheated oven at 160°C Fan for 50 to 55 minutes until golden brown. While its still hop brush the top with warm apricot jam of honey (1 tbsp).

  6. Step 6

    Remove from the tin and cool on a cooling rack. I then recommend placing it in the fridge for at least 2 hours before dusting with icing sugar (50 g) and cutting it into slices.

  7. Step 7

    Serve warm or cold and enjoy.

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Questions people ask

How long does apricot tart take?

About 4 hours 50 min from start to finish: 15 min of prep, 1 hour 35 min of cooking, and 3 hours hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.