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Apricot Tart
Serves 6 Prep 30 min Cook 45 min Total 1 hr 15 min Type Dessert Origin French

Apricot Tart

This vibrant tart is a lovely way to enjoy fresh apricots during their short season, at other times you can use tinned fruit.

Serves 6 Prep 30 minutes Cook 45 minutes Units Rate

Overview

This apricot tart uses a sweet shortcrust pastry shell filled with crème pâtissière and a decorative arrangement of ripe apricot halves. It is best served warm or at room temperature, glazed lightly to bring out the fruit's sweetness.

Ingredients

Pastry

Filling

Method

Prepare the pastry

  1. Roll out the pastry to a round, 2 - 3 mm thick, and use to line a lightly greased 18 cm diameter (2 ½ cm deep) flan ring.
  2. Chill the pastry in the refrigerator for 20 minutes.

Blind bake the pastry

  1. Preheat the oven to 190°C.
  2. Prick the pastry base with a fork.
  3. Line the pastry case with greaseproof paper, and fill with a layer of baking beans.
  4. Bake the pastry case blind in the oven for 20 minutes.
  5. Remove the paper and the beans and return the pastry case to the oven for 5 minutes.
  6. Set the pastry aside to cool.
  7. Increase the oven temperature to 200°C.

Make the filling

  1. Use a spoon to spread the crème pâtissière evenly in the pastry case.
  2. Arrange 12 apricot halves around the edge, rounded side up and overlapping slightly.
  3. Place a good apricot half in the centre of the tart.
  4. Cut the remaining apricot halves in two and arrange them, standing upright, all around the central apricot like flower petals.

Baking the tart

  1. Bake the tart in the oven for 20 minutes.

Assemble the tart

  1. Meanwhile, put 80 ml of water in a small saucepan, add the sugar and heat to dissolve, then bring to the boil.
  2. Let bubble for 5 minutes to make a syrupy glaze.
  3. When the tart is ready, transfer it to a wire rack and lift off the flan ring.
  4. Let it cool for a minute or two, then brush generously with the syrup to glaze.

Notes

  • Blind bake the pastry shell fully to avoid a soggy base from the crème pâtissière.
  • Arrange the apricots tightly for a polished finish and even cooking.
  • Use ripe but still firm apricots to maintain shape during baking.
  • Glaze the tart while still warm for a glossy, fruit-forward finish.

Serving

Serve the tart warm or at room temperature, either on its own or with a dollop of crème fraîche or vanilla ice cream. It is also excellent for afternoon tea.

Storage

Store cooled tart in the refrigerator for up to 2 days, covered to protect the glaze. Avoid freezing, as the custard and pastry texture do not freeze well.

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