One dessert that’s easy to make at home, which the French have adopted from the English, is le crumble. Because I am a home baker, I don’t have any problem turning this into a tart with homemade dough when fresh apricots from Provence become abundant in the Paris markets each summer. The first time I saw a fresh apricot (I had only known the dried ones) was when I was baking in upstate New York in the 1980s. I still take the time to treat the apricots right and make this tart often.–David Lebovitz

HOW LONG WILL AN APRICOT TART LAST?

While David Lebovitz’s apricot tart is a thing of beauty and should be made the day that you plan to serve it, rest assured that your leftovers will last up to 3 more days, in the fridge. Wrap well, or place in a covered container, and store, sneaking forkfuls whenever you please until it’s gone.

An apricot tart with high sides and a crumble topping, sitting on a metal cookie sheet.

Apricot Tart

5 / 2 votes
Roll out a tart shell (made with pure butter), packing the apricots into the filling, and top it all with a crunchy topping of nuts and a dusting of cinnamon. Perfection.
David Leite
CourseDessert
CuisineFrench
Servings8 to 10 servings
Calories510 kcal
Prep Time30 minutes
Cook Time50 minutes
Total Time2 hours 30 minutes

Equipment

  • 9- or 10-inch springform pan

Ingredients 

For the pastry crust

  • 6 tablespoons (3 oz) unsalted butter, chilled, plus more for the pan
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon sea salt or kosher salt

For the crumble topping

  • 3/4 cup whole almonds
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt or kosher salt
  • 6 tablespoons (3 oz) unsalted butter, chilled and cubed

For the apricot tart filling

  • 2 pounds ripe, fresh apricots, pitted and quartered
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions 

Make the pastry crust

  • 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.
  • 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.)
  • 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.
  • Preheat the oven to 375ºF (190ºC).
  • 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

  • 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

  • In a bowl, mix the apricots with the sugar, cornstarch, vanilla, and almond extracts. (Don't make the filling more than just a few minutes in advance, as the apricots may become too juicy.)

Assemble the apricot tart

  • Dump the apricot filling into 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.
My Paris Kitchen Cookbook

Adapted From

My Paris Kitchen

Buy On Amazon

Nutrition

Serving: 1 portionCalories: 510 kcalCarbohydrates: 64 gProtein: 8 gFat: 26 gSaturated Fat: 12 gMonounsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 94 mgSodium: 300 mgFiber: 5 gSugar: 37 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 David Lebovitz. Photo © 2018 Ed Anderson. All rights reserved.

Recipe Testers’ Reviews

An apricot tart with a thin crust and a crumble topping on a plate in front of an open cookbook showing the same tart

This recipe makes for an apricot tart with excellent flavor and really good texture. The flavor of the apricots, along with the hint of almond extract, gives it an almost exotic edge. This filling really pairs perfectly with a rich buttery crust and crumble filled with yet more butter along with brown sugar and almonds. We served it once with vanilla ice cream and once with lightly sweetened whipped cream. It’s something I would make again in a heartbeat.

That said, the pastry crust is delicious, but the method of applying it to a springform pan with high edges is needlessly tricky and fiddly. I took a bit of time to try getting it as evenly thick as possible while at the same time getting it halfway up the edges of the springform pan. Why not use a deep tart pan with a removable bottom? We can just chill and roll the dough then fit it in the pan. Simple, neat, and much easier to manage. I’ll be doing that next time.

Be very diligent in getting the aluminum foil as flat as possible in the pan to cover the dough. This is especially true in the corners. Also, remove the beans (or weights) first and then carefully remove the foil (as opposed to just picking up the foil with the weights in it) before finishing baking it. I had a few wrinkles on one side and when I attempted to remove the foil I ended up with a few tears. I had saved a nugget of dough and used that to patch it up.

The good news is that the tart holds together very well once un-molded. This isn’t a tart that keeps well. It was delicious after an hour out of the oven. The next day though, while the flavor was still great, the pastry and texture suffered from too much liquid that seeped from the juicy apricots. I would say this is something that should be served within 4 to 6 hours at the most for best results. The edges were dark brown, but we loved them. They were not burnt and tasted almost caramelized. This again worked great with the juicy apricots and that slightly bitter hint of almond extract.

I couldn’t resist trying it again this weekend with my changes and figured I’d share my results. I loved the flavors and textures of this tart but was not crazy about the method of using the springform pan with tall sides. I didn’t like patting the dough in the pan as opposed to simply rolling it into an actual tart pan. So that’s what I did. I changed nothing other than switching to a regular tart pan with a removable bottom and rolling the dough evenly and laying it in there. This worked superbly, and I’ll use this method when I make the recipe again. The one small downside is that I had some (but very little) boil-over. The tart didn’t suffer at all and looked great, but I’d recommend putting a baking sheet underneath the tart pan.

Ah, the often-overlooked apricot—how we really should pay you more attention! Leave it to the French to know how to celebrate the apricot’s tartness with the rich elements of butter and almonds and not give in to the American urge to mix in sugar by the cupful. The apricot tart’s crust was substantial and easily stood up on the dessert plate. The crunchy topping was divine, working to both cut the tartness of the apricots and impart its nuttiness.

What I love about apricots, unlike peaches, is that they are so easy to prepare. Just remove the pit and they’re ready–no need to peel. I purchased slightly fewer apricots than called for by the recipe. (I purchased 7 apricots, which weighed approximately 1 1/3 pounds.) I don’t think you’d need the full 2 pounds unless you really have a hankering for apricots. The dough came together without a fuss. A minute in the mixing bowl and it was ready to go. It was easy to form into the pan and created a pretty thick crust that didn’t crumble when plated.

The cooking times appeared accurate. I think this recipe is really unique and would really fit the bill if you are looking for an elegant dessert recipe that isn’t overly sweet. However, for this reason, I think its appeal will largely lie with adults.

If you like your tarts tart, then this apricot tart recipe is for you. The crust is like a perfectly baked buttery sable cookie. It does get quite brown after the two baking periods, but it doesn’t burn. Be sure to make both the bottom and the sides of the crust nice and even so they’ll bake evenly. The dough may thin out when you press it up the sides, but try to make it almost as thick as the bottom crust to make it less likely to overcook.

I mixed the dough for 1 minute, and it didn’t really come together, but it appeared to be well-mixed, so I decided to press it into the pan. The baking time of 50 minutes was perfect. As soon as the filling is mixed, the apricots begin to exude their juices, so I suggest that you immediately assemble the tart after the filling is mixed together.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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13 Comments

  1. I’d think I’d call this creation a “pavette” in Franglais.

    A pave’ is a pebbley pavement in French, and the streusel looks like little pebbles to me. And pave’ is also little chips of diamonds that surround a bigger stone, in jewelry.

    And doesn’t “Pavette d’Abricots” sound nice? (Or I guess more properly, “Pavette aux Abricots”.) Whichever — it sounds delicious and I’m going to bake it.

    1. Ah, pavette. I’ve not heard that term in ages, but yes, it does sound lovely. We defer to David Lebovitz in terms of what he wishes to call his recipes, but henceforth, in our minds this shall be known as pavette. Merci infiniment.

  2. Do not miss ‘My Paris Kitchen’ by David Lebovitz! I recently bought this cookbook and can’t wait to make more out of it, including this Apricot Tart. I made the quiche on p. 155 exactly as described and it is truly delicious! The crust came out light and flaky (despite my forgetting to add the egg!) and complemented the rich quiche ingredients. Because it is so rich and filling, we froze a portion of it to eat later since it’s just the 2 of us and there’s more than enough for 6 to 8 people if you are serving it with a salad & some wine! Can’t wait to make more of the recipes and the desserts!

    1. We agree completely, Debbie D. It’s a stunning collection of recipes. Kudos to David Lebovitz. And keep an eye out for more of his recipes here in the weeks to come!