This apricot tart is super nice and extremely easy to prepare! It’s made up of a sweet shortcrust pastry, stewed apricots, and fresh apricots. Very juicy and fragrant, it is just like desserts I loved as a child!

I used my favorite sweet shortcrust recipe (Philippe Conticini’s), but you can replace it with a regular tart dough as well.

Apricot tart from my childhood

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6

Notes

For a 22cm tart tin (8.5 inches)

 

Ingredients

  • 1 sweet shortcrust pastry
  • 1 kg (2 lb) apricots
  • 40 g (3 tbsp) sugar + 2 tsp for the garnish
  • 1 vanilla pod
  • 25 g (1/4 cup) flaked almonds

Instructions

  1. Pit the apricots and set 12 of them aside for the garnish. 

  2. Cook the rest of the apricots down into a stew with the sugar vanilla pod for 10 to 15 min without a lid, mixing occasionally.

  3. Preheat the oven to 200 °C. 

  4. Roll out the dough, place it in the tart tin and prick with a fork. Pour the stewed apricots into the pastry and place the apricots we set aside previously on the tart.

  5. Sprinkle 2 tbsp of sugar over the apricots and bake for 40 min. 5min before the end of the baking time, scatter the sliced almonds over the fruit. Serve warm.

 

You may also like

Leave a comment