Tarte Aux Abricots Glazed French Apricot Tart With Almonds Recipe

Name: Tarte Aux Abricots Glazed French Apricot Tart With Almonds
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; Plain Flour; Lemon; Caster Sugar; 1 large egg; Cold Water; Fresh Apricots; 2 tbsp light brown sugar; 50g ground almonds; Free Range Eggs; 1 vanilla pod; 150ml double cream; Apricot Jam; Icing Sugar; Fresh Edible Flower; Creme Fraiche

Indulge in this exquisite Tarte Aux Abricots – a stunning French apricot tart brimming with the sweet-tartness of fresh apricots and the delicate crunch of almonds. Forget expensive patisseries! This recipe guides you through creating a show-stopping dessert perfect for special occasions or a delightful afternoon tea. The buttery shortcrust pastry, fragrant almond base, and luscious apricot filling, topped with a glistening apricot glaze, will leave you craving more. Use only the freshest apricots for that perfect balance of sweetness and tang. This recipe is easy to follow and will impress even the most discerning palates!

Prep Time 60 mins

Cook Time 180 mins

Calories 419.3 kcal

Protein 15g

Rating 3.8 (4 Reviews)

Tarte Aux Abricots Glazed French Apricot Tart With Almonds

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tarte Aux Abricots Glazed French Apricot Tart With Almonds

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How to Make Tarte Aux Abricots Glazed French Apricot Tart With Almonds

Preheat oven to 200°C (400°F/Gas Mark 6).
Make the pastry: In a food processor, combine 250g cold unsalted butter, 375g all-purpose flour, and 1 tbsp lemon zest. Pulse until the mixture resembles breadcrumbs.
Whisk 1 large egg with 50g caster sugar. Add to the food processor along with 1-2 tbsp ice water. Pulse until a ball forms.
Form the dough into a ball, wrap in cling film, and chill for at least 1 hour.
Halve and pit about 500g ripe apricots. Arrange cut-side up on a baking tray. Sprinkle with 2 tbsp light brown sugar. Bake for 15-20 minutes, until softened but not falling apart.
Roll out the chilled pastry and line a 25cm loose-bottomed tart tin. Chill for at least 30 minutes.
Prick the pastry base with a fork. Line with parchment paper and baking beans. Bake blind for 15-20 minutes, until lightly golden.
Remove beans and paper. Sprinkle 50g ground almonds over the base.
Arrange the baked apricot halves on the almond base.
Custard: Whisk 2 large eggs with 75g caster sugar until light and fluffy. Add seeds from 1 vanilla pod and 150ml double cream. Mix well.
Pour the custard mixture over the apricots in the tart shell.
Bake for 15 minutes at 200°C (400°F/Gas Mark 6), then reduce heat to 180°C (350°F/Gas Mark 4) and bake for 15-20 minutes more, until the custard is set and golden.
Glaze: Gently warm 100g apricot jam until melted. Let cool slightly, then brush or spoon over the tart.
Let the tart cool completely before slicing and serving with crème fraîche, icing sugar, and edible flowers.