Apricot Tart

 When apricots are in season, this quick and easy apricot tart is the first apricot dessert on my to-do list. This simple puff pastry tart has a limited ingredient list and makes a puckery, jammy treat you’ll love.

If you’re a fan of apricots, you’ve come to the right place. I love these tart, jammy summer fruits and use them often in both savory and sweet recipes., like these country ham biscuits smeared with apricot butter, this Asian Rice salad has chewy dried apricots and these breakfast crepes use apricot jam and a splash of brandy for a morning treat or fancy dessert.

Apricots have versatility, and today, I’m sharing a very simple but elegant apricot dessert that looks fancy but is honestly as easy as apricot pie. (Pun intended.)

Why you’ll love this recipe:

• There’s only 6 ingredients.
• Made with fresh, ripe fruit.
• Uses store-bought puff pastry for convenience.
• It has a crunchy layer of ground almonds for texture.
• It’s not overly sweet — and depending on how sweet your fruit is, it can be a little puckery. Perfect for serving with ice cream.

Step-by-step instructions:

1. Pulse the almonds in a mini food processor until they’re chopped, but not ground too finely.

2. Bring a saucepan of water to a boil and add 2-3 apricots at a time. Blanch the fruit for 20-25 seconds –this will help loosen the skins and make them easy to peel.

Less ripe fruit will take a little longer to blanch. Keep them in the water for 30-40 seconds, and check to see if the skins loosen.

It’s important to work in batches with the fruit because if you add all of the apricots at once, it will dramatically lower the temperature of the water and won’t blanch them evenly.

3. Immediately after the timer goes off for blanching, use a pair of tongs to transfer the apricots to an ice bath to stop the cooking. Let the fruit sit in the ice water for 1-2 minutes until it’s thoroughly chilled.

4. Use a sharp paring knife and peel the skins from the fruit. Blanching and shocking loosens them, and they will practically shrug out of their skins.

Slice the apricots in half and remove the pits. Set aside.

5. Line a sheet pan with parchment paper and unroll the puff pastry onto it. Spread the pastry with apricot jam, leaving about a clear 1″ border around the edge.

6. Spread the apricot filling with the chopped almonds.

7. Add the apricot halves, cut side down to the tart (arrange them decoratively or in straight lines).

8. Sprinkle the puff pastry tart with sugar and dot with butter. Bake at 400°F for 45-50 minutes, rotating the pan 180° halfway through baking.

9. Let the baked apricot tart cool on the sheet pan for 5-10 minutes.

If the apricot preserves run (and they usually do) don’t fret. Once the tart cools, the scorched jam will harden to a brittle-consistency and break right off. (Parchment paper makes for easy cleanup).

Variations:

• Use other types of nuts in place of the almonds, like pistachios or macadamia nuts.
• Try nectarines or peaches instead of apricots – look for freestone peaches, which are easy to peel without blanching and shocking first.
• Swap puff pastry for homemade cream cheese pastry or store-bought pie crust fitted into a tart pan with a removable bottom. Par-bake the crust before filling, then bake at 400° for 30-40 minutes. (If the tart starts to brown too much, lay a piece of aluminum foil over the top to prevent burning.
• Make individual galettes by cutting the puff pastry into squares and topping each with preserves, nuts and 1-2 apricot slices, sugar and butter before baking.
• This apricot tart recipe is very good with a scoop of vanilla ice cream or freshly whipped cream.

FAQ’s

More apricot desserts:

• Apricot Cake with Sugared Almonds
• Apricot Sour Cream Bundt Cake
• Cherry Apricot Almond Crisp
• Apricot Almond Fruit Pastry
• Apricot Almond Bars

More tart recipes you’ll love:

• Apple Frangipane Tart
• Death By Chocolate Fudge Tart
• Mini Lemon Tarts
• Apple Cranberry Tart with Walnut Crust
• Calamondin Tart
• Key Lime Mousse Tart
• Passion Fruit Tartlets

Pin it for later!