Apricot tart. A simple summer dessert that, when executed in this fashion, is essentially the French take on fruit crumble. God, we love the French.
David Lebovitz, in his inimitable way, has brought us the food equivalent of Franglais, which refers to words that are half French and half English. His apricot tart recipe results in something that’s suspiciously similar to an apple crumble in appearance yet boasts all the finesse of classic French pastry. This recipe has been updated. Originally published August 7, 2014.–Renee Schettler Rossi
Special Equipment: 9- or 10-inch springform pan
Apricot Tart Recipe
- Quick Glance
- 30 M
- 2 H, 30 M
- Serves 8 to 10
- For the pastry crust
- 6 tablespoons (3 ounces) unsalted butter, chilled, plus more for the pan
- 1/2 cup (100 grams) granulated sugar
- 2 large egg yolks
- 1 1/4 cups (175 grams) all-purpose flour
- 1/2 teaspoon sea salt or kosher salt
- For the crumble topping
- 3/4 cup (75 grams) whole almonds
- 1/2 cup (70 grams) all-purpose flour
- 1/3 cup (60 grams) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt or kosher salt
- 6 tablespoons (3 ounces) unsalted butter, chilled and cubed
- For the apricot tart filling
- 2 pounds (900 grams) ripe, fresh apricots, pitted and quartered
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Make the pastry crust
- 1. Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 10 minutes so it softens slightly.
- 2. Add the sugar to the butter and beat on medium speed just until no visible lumps of butter remain, about 2 minutes. Add the egg yolks and mix just until combined. Then add the flour and salt and mix until the dough comes together. (You can also make the dough in a bowl using a spatula and a little moxie.)
- 3. Coat the bottom and sides of a 9- or 10-inch springform pan with butter. Use the heel of your hand to press the dough into the bottom of the pan and a little less than halfway up the sides. Try to get the bottom as even as possible, not because anyone will see it, but because it will bake more evenly. Put the pan in the freezer for 30 minutes.
- 4. Preheat the oven to 375ºF (190ºC).
- 5. Line the dough in the pan with aluminum foil and a single layer of pie weights or dried beans. Bake for 20 minutes. Remove the foil and pie weights or beans and bake for another 5 to 10 minutes, until the tart shell is browned.
- Make the crumble topping
- 6. Pulse the almonds, flour, brown sugar, cinnamon, and salt in a food processor until the almonds are broken up into very small pieces. Add the butter and pulse just a few times, until the mixture looks sandy. Continue to pulse just until the pieces of butter start clumping together. (If you don’t have a food processor, you can make the crumble topping by chopping the almonds finely and mixing the ingredients with a pastry blender or by hand.) Cover and refrigerate the crumble topping.
- Make the apricot tart filling
- 7. In a bowl, mix the apricots with the sugar, cornstarch, and vanilla and almond extracts. (Do not make the filling more than just a few minutes in advance, as the apricots may become too juicy.)
- Assemble the apricot tart
- 8. Transfer the apricot filling to the tart shell and spread it out evenly. Then strew the crumble topping evenly over the apricots. Bake the tart for about 50 minutes, until the topping is nicely browned. Let cool on a wire rack for a few minutes, then run a knife around the outside of the tart to separate it from the pan. Let it rest for 30 minutes more, then remove the sides of the pan and let the tart cool. The edges may look rather dark, but should taste fine, not burned. Serve warm or at room temperature.
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