Why Make an Apricot Tart?
Summer is the perfect time to make an apricot tart. Apricots are in season, and their sweet and tangy flavor pairs perfectly with a buttery crust. This tart is easy to make, but it looks and tastes impressive. It’s a great dessert to share with friends, and it’s sure to be a crowd-pleaser.
Ingredients
For the crust:
- 200g all-purpose flour
- 100g cold butter
- 2 tbsp sugar
- 1 egg
- 1/4 tsp salt
For the filling:
- 1 kg fresh apricots, pitted and sliced
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour, sugar, and salt. Cut the cold butter into small pieces and add them to the bowl. Using a pastry blender or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water.
- Roll out the dough on a floured surface and transfer it to a 9-inch (23 cm) tart pan. Press the dough into the bottom and sides of the pan. Trim the edges.
- In a medium bowl, mix the sugar and cornstarch. Add the apricots and lemon juice, and toss to coat.
- Arrange the apricots in the tart shell in a single layer, with the cut side facing up.
- Bake for 40-45 minutes, until the crust is golden brown and the apricots are tender. Let the tart cool for 10 minutes before serving.
Variations
- Almond crust: Replace half of the flour with almond meal for a nutty flavor.
- Peach tart: Use fresh peaches instead of apricots.
- Apricot and raspberry tart: Add fresh raspberries to the apricot filling for a burst of color and flavor.
- Vegan apricot tart: Use vegan butter and replace the egg with a flax egg for a vegan version of this tart.
Conclusion
This apricot tart is a perfect dessert for summer. It’s easy to make, looks impressive, and tastes delicious. The sweet and tangy flavor of the apricots pairs perfectly with the buttery crust. Try it out for your next summer gathering, and watch it disappear before your eyes!
FAQ
What ingredients do I need to make an Apricot Tart?
To make an Apricot Tart you will need the following ingredients: all-purpose flour, unsalted butter, sugar, salt, cold water, apricots, apricot jam, and sliced almonds.
Do I need to peel the apricots before using them in the tart?
No, you do not need to peel the apricots. Simply wash them, cut them in half and remove the pits.
Can I make the tart dough ahead of time?
Yes, you can make the tart dough ahead of time and keep it in the refrigerator for up to 2 days. Alternatively, you can freeze the dough for up to 2 months.
Can I use a different type of fruit instead of apricots?
Yes, you can use a different type of fruit such as peaches, plums or berries. Adjust the amount of sugar accordingly to the sweetness of the fruit.
Can I use a store-bought pie crust instead of making my own dough?
Yes, you can use a store-bought pie crust if you don’t have time to make your own. However, making your own dough will give you a better result.
Can I use a different type of jam instead of apricot jam?
Yes, you can use a different type of jam such as raspberry, strawberry or blackberry jam. Use the same amount as called for in the recipe.
How do I prevent the crust from getting soggy?
To prevent the crust from getting soggy, you can blind bake the crust before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and parchment paper and continue baking until lightly golden.
Can I use frozen apricots instead of fresh ones?
Yes, you can use frozen apricots instead of fresh ones. Let them thaw completely before using them in the tart.
How long does the tart last?
The tart will last for up to 3 days in the refrigerator. Cover it with plastic wrap or foil to keep it fresh.
Can I freeze the tart?
Yes, you can freeze the tart for up to 2 months. Let it cool completely, then wrap it tightly with plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
