Apricot Tart

4.30 from 10 votes

This simple apricot tart is a delicious, light summer dessert that's great on its own or with a scoop of vanilla ice cream. It's an elegant dessert that's easy to make.

Course Dessert

Cuisine American

Keyword almond, apricot, tart

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 281.87kcal

Author Lisa Lotts

Equipment

half sheet pan
parchment paper

Ingredients

1 sheet puff pastry
¼ cup apricot preserves
¾ cup sliced almonds
1 pound apricots
⅓ cup sugar
1 tablespoon butter cut into small pieces

Instructions

Preheat the oven to 400°. Line a half sheet pan with parchment paper and set aside.
Place 3/4 cup sliced almonds in a mini-prep food processor and pulse several times until they are finely chopped but not ground to powder. Set aside.
Assemble an ice bath by filling a large bowl with equal part ice and water, set aside.
Bring a saucepan of water to a boil and blanch 1 pound apricots, 2-3 fruit at a time for 20 seconds in the boiling water. Use a pair of tongs to transfer the fruit immediately to the ice bath to stop the cooking.. Continue with the rest of the apricots.
Peel the apricots with a sharp paring knife, slice in half and remove the pits. Set aside.
Roll 1 sheet puff pastry onto the parchment paper and spread 1/4 cup apricot preserves over the pastry, leaving a 1" bare border. Sprinkle the preserves with the ground almonds.
Arrange the apricot halves, cut side down, over the almonds. Sprinkle liberally with 1/3 cup sugar and 1 tablespoon butter, cut into small pieces.
Bake until apricots are tender about 45-50. Cool for 5-10 minutes on the baking sheet, then transfer the apricot tart to a serving platter.
To serve, I recommend using a pizza cutter - it glides through the tart without tearing or pulling.

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