French · Dessert
Baked Apricot Tart
A classic French-style open tart with a buttery pastry base, a thin almond frangipane filling, and halved fresh apricots baked until just tender, finished with a glossy apricot glaze.
$1
25 minsPrep
27 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
289Calories
6.2gProtein
12.3gFat
40gCarbs
21.6gSugar
3.3gFiber
74mgSodium
57mgChol
5.2gSat Fat
355mgPotassium
42mgCalcium
1.8mgIron
0.1mcgVitamin B12
8.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub softened butter into the flour with a pinch of salt until it resembles coarse crumbs, then bind with a tablespoon of cold water into a dough; wrap and rest in the fridge for 20 minutes.
2
Roll the chilled dough thin and line a small tart tin, pressing it into the edges and trimming the excess; prick the base lightly with a fork.
3
Whisk the egg, sugar and almond flour together with the vanilla extract to make a quick frangipane-style filling, and spread it evenly over the tart base.
4
Arrange the halved apricots cut-side up over the filling, nestling them in slightly.
5
Bake at 190°C (375°F) for 25-28 minutes until the pastry is golden and the filling is set and lightly puffed.
6
Cool the tart on a wire rack for 10 minutes, then warm the dried apricot glaze gently and brush it over the fruit to give a glossy finish before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Apricot Fresh, halved and pitted
- 40g40g All Purpose Flour
- 18g18g Butter, softened, diced
- 22g22g Sugar White
- 20g20g Egg, beaten
- 14g14g Almond Flour
- 3g3g Vanilla Extract
- 10g10g Apricot Dried, warmed and brushed as glaze, 1
