Apricot Tart
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This recipe is very easy to make and tasty enough for seconds. It is even better the next day.
Note: You can prepare this tart with other stone fruit such as peaches or plums.
  • 1 Cup Flour
  • ⅔ Cup Sugar
  • 1 Large Egg
  • ½ Cup Unsalted butter, at room temperature
  • Zest from one Lemon
  • 10 -15 Ripe Apricots, the actual number will depend on size
  • ⅓ Cup Sugar
  • 1 Tbsp Fresh grated Ginger
  • 1 Stick Cinnamon
  • ½ Cup Ground Almonds
  • ¼ Cup Unsalted Butter, at room temperature
  • ¼ Cup Sugar
  • 1-2 Tsp Vanilla sugar or 1 Tsp vanilla extract
  1. Start by making the pastry
  2. Combine 1 cup flour, ⅔ cup sugar, 1 egg, ½ cup butter and lemon zest in a bowl
  3. Mix ingredients together by hand until the dough is smooth, without lumps
  4. Try not to over work the pastry
  5. Place in a bowl and keep in a cool place until ready to use
  6. Wash the apricots, remove the pits and cut in quarters
  7. In a sauce pan on medium heat cook the apricots, ⅓ cup sugar, grated ginger and cinnamon stick
  8. You want to cook until most of the water has been released from the fruit, it should be like a thick, chunky applesauce
  9. Prepare the frangipane cream. Combine almonds, butter, sugar, and vanilla in a Preheat the oven to 350F
  10. Roll out your dough on a lightly floured surface and transfer to a shallow pie dish, make sure to cover the bottom and sides of the pan (Note: you should grease your dish or place parchment paper on the bottom)
  11. Prick the pastry shell with a fork and bake for 5-8 minutes until the pastry begins to turn a slight golden colour
  12. Combine the frangipane cream and apricots, and pour into the pastry shell.
  13. Bake for about 45 minutes, if the pastry starts to turn too brown cover loosely with a sheet of parchment paper
  14. Allow the tart to cool
  15. Serve and enjoy!
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2016/02/sweet-memories-in-an-apricot-tart