French Style Apricot Tart
Indulge in the charm of French patisserie with this luxurious French Style Apricot Tart, a dessert that perfectly balances buttery richness and fruity elegance. Featuring a golden, flaky tart crust made from scratch and a luscious almond cream filling, this tart is topped with fresh, juicy apricots for a burst of natural sweetness. Gently brushed with a glossy apricot glaze, the tart not only dazzles with its stunning presentation but also enchants with its melt-in-your-mouth textures and harmonious flavors. Perfect for celebrations or an elegant tea-time treat, this recipe offers a slice of France right in your kitchen. With straightforward steps and classic techniques, this apricot tart is your go-to for a showstopping dessert that’s as delightful to make as it is to eat.
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 unit egg yolk
- 30 ml cold water
- 100 grams almond meal (ground almonds)
- 75 grams powdered sugar
- 75 grams unsalted butter (softened)
- 2 units eggs
- 1 teaspoon pure vanilla extract
- 10 units fresh apricots (halved and pitted)
- 50 grams apricot jam
- 15 ml water
Directions
Step 1
To make the tart crust, combine the flour and sugar in a large bowl and mix briefly.
Step 2
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Step 3
Mix in the egg yolk and gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
Step 4
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 5
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Step 6
Press the dough into the tart pan, trim the edges, and prick the base with a fork. Chill in the refrigerator for another 15 minutes.
Step 7
Line the tart shell with parchment paper, fill with baking weights or dried beans, and bake in the preheated oven for 15 minutes.
Step 8
Remove the weights and parchment, and bake for an additional 5 minutes until the crust is lightly golden. Remove the crust from the oven and set aside to cool.
Step 9
To make the almond cream filling, beat the softened butter and powdered sugar together in a mixing bowl until light and fluffy.
Step 10
Mix in the almond meal, eggs, and vanilla extract until the mixture is smooth and creamy.
Step 11
Spread the almond cream evenly over the cooled tart crust.
Step 12
Arrange the halved apricots, cut side up, on top of the almond cream, pressing them slightly into the mixture.
Step 13
Bake the tart in the preheated oven for 35-40 minutes, or until the almond cream is set and golden brown.
Step 14
While the tart is baking, heat the apricot jam and 15 ml water in a small saucepan over low heat until melted and smooth.
Step 15
Once the tart is out of the oven and slightly cooled, brush the warm apricot glaze over the apricots for added shine and flavor.
Step 16
Allow the tart to cool to room temperature before serving. Enjoy!
Nutrition Facts
| Serving size | 1237.3 grams (1237.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3921 |
| Total Fat 234.10g | 300% |
| Saturated Fat 112.00g | 560% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 993mg | 331% |
| Sodium 190mg | 8% |
| Total Carbohydrate 408.50g | 149% |
| Dietary Fiber 24.80g | 89% |
| Total Sugars 193.70g | |
| Protein 68.70g | 137% |
| Vitamin D 137IU | 686% |
| Calcium 467mg | 36% |
| Iron 19mg | 106% |
| Potassium 2080mg | 44% |
Source of Calories