Apricot Tart Recipe | Easy & Delicious Summer Dessert

Apricot tart recipe is one of those rare desserts that you try once and instantly fall in love with. I remember making it for the first time during a quiet summer afternoon, just to try something different with fresh apricots I had at home. The tart came out with such a delicate balance of sweet and tangy that I couldn’t resist sharing it with my family. It quickly became one of our favorites!

The best part about this recipe is its uniqueness. It combines the crisp texture of the crust with the soft, juicy sweetness of apricots in a way that feels both rustic and elegant. Whether you serve it at a dinner party or enjoy it with tea on a lazy afternoon, it always feels special. If you love fruit-based desserts with a twist, this one is truly worth trying.

History & Origin of Apricot Tart Recipe

The apricot tart has its roots in European baking, particularly in French and Austrian kitchens. Traditionally enjoyed in the summer months when apricots are in season, it started as a simple countryside dessert. Over time, it evolved into more refined versions served in patisseries, often topped with almonds or glazed with apricot jam for extra shine. Its rich pastry heritage makes it a timeless treat.

What is Apricot Tart Recipe?

An apricot tart is a baked dessert made using a buttery tart crust, fresh apricots (sometimes dried or poached), and a lightly sweetened filling. The tart can be made with custard, almond cream (frangipane), or just apricots and sugar on a sweet crust. It strikes a perfect balance between a flaky pastry and fruity sweetness, often finished with a glaze for added shine and flavor.

Why Try This Recipe?

This simple apricot tart recipe stands out because of its light yet rich texture, fruity freshness, and crowd-pleasing flavor. It’s easy enough for beginners yet impressive enough for guests. You’ll love how quickly it comes together and how versatile it is perfect for tea time, brunch, or a summer evening dessert.

Equipment You’ll Need

• Tart pan – Preferably 9-inch with a removable bottom for easy release
• Mixing bowls – For crust dough and filling
• Rolling pin – To roll out your crust evenly
• Oven – Preheated to the right temperature ensures perfect baking
• Whisk & Spatula – For mixing ingredients smoothly
• Pastry brush – Optional, for applying glaze
• Knife or slicer – To cut fresh apricots neatly

Ingredients of Apricot Tart Recipe

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 1–2 tbsp cold water
• 8–10 fresh apricots, halved and pitted
• ⅓ cup almond flour or ground almonds
• ¼ cup caster sugar (for filling)
• 1 tsp vanilla extract
• 2 tbsp apricot jam (for glaze)
• Pinch of salt

How to Make Apricot Tart Step-by-Step (Explain)

1. Prepare the crust dough
    In a large mixing bowl, combine flour, sugar, and a pinch of salt. Add cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Add in the egg yolk and cold water, one tablespoon at a time, mixing gently until a soft dough forms. Don’t overwork the dough. Wrap in cling film and refrigerate for at least 30 minutes to chill and firm up.
   
2. Roll and line the tart pan
    Lightly flour a clean surface and roll the chilled dough into a thin circle, about ¼-inch thick.Carefully transfer it to a greased gently press the rolled dough into a 9-inch tart pan, making sure it’s spread evenly across the base and up the sides. Trim off excess dough. Use a fork to gently prick the base of the tart dough this helps prevent it from puffing up during baking. Place the pan in the fridge for another 10–15 minutes to chill again this helps the crust hold its shape during baking.
   
3. Blind bake the crust
    Preheat your oven to 180°C (350°F). Line the tart crust with parchment paper and fill it with baking weights, rice, or dried beans to keep the crust from puffing. Bake for 15 minutes. Remove the paper and weights, then bake for an additional 5–7 minutes until the crust is lightly golden and firm.Take it out of the oven and let it cool for a few minutes so it sets slightly before serving or adding toppings.
   
4. Prepare the filling
    In a bowl, mix together almond flour, caster sugar, and vanilla extract. This dry mixture will absorb some of the apricot juices and add a lovely nutty base. Spread this evenly over the base of the cooled tart shell. You can also add a few thin slices of butter on top to enhance flavor (optional).
   
5. Arrange the apricots
    Wash and halve the fresh apricots, removing the pits. Slice them if desired, or keep them halved for a chunkier look. Arrange them cut side up in a neat pattern over the almond filling. Start from the center and work your way outwards in a spiral or concentric circles. Slight overlapping is fine it gives a beautiful rustic touch.
   
6. Bake the tart
   Carefully return the tart to the oven and bake it at 180°C (350°F) for 25 to 30 minutes, until the crust turns golden and the apricots look soft and caramelized.The apricots should become soft and slightly golden, and the edges of the crust should be a nice deep golden-brown. If needed, loosely cover the edges with foil to prevent over-browning during the last few minutes.
   
7. Glaze the top
   While the tart is still warm, warm up some apricot jam with a tablespoon of water in a small pan until it turns smooth and glossy. Use a pastry brush to gently glaze the top of the apricots. It adds a lovely glossy finish to the tart and enhances the apricot flavor with a delicious, fruity layer.
8. Cool and serve
   Let the tart rest in the pan for about 20 to 30 minutes before taking it out. This resting time helps the filling firm up properly, making it easier to slice and serve without falling apart.Once fully cooled, slice and serve.You can enjoy it plain, or serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition Information of Recipe

• Calories: ~280 per slice
• Protein: 4g
• Fat: 12g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 15g

How to Serve This Recipe

Serve your apricot tart slightly warm or at room temperature for the best texture and flavor.Top it off with a generous spoonful of freshly whipped cream or a smooth scoop of vanilla ice cream on the side it takes the dessert to the next level and adds a touch of indulgence.It pairs wonderfully with a cup of hot tea, iced coffee, or even a light dessert wine.This combination makes it perfect for afternoon tea, weekend brunch, or a light summer dessert after dinner.

Benefits of This Recipe

• Made with fresh fruit, rich in vitamins
• Lower in sugar than many other desserts
• No preservatives just real, whole ingredients
• Customizable with seasonal fruits
• Light enough to enjoy any time of day

FAQs

Q1: Can I use canned apricots instead of fresh?

Yes, but drain them well and reduce added sugar.

Q2: What’s the difference between an apricot tart and a pie?

Tarts have a shallow, open crust; pies are deeper and typically covered with a top crust.

Q3: How do I store leftover apricot tart?

Store covered in the refrigerator for up to 3 days.Reheat slightly before serving.

Q4: Can I freeze this tart?

Yes  wrap it well and freeze for up to 2 months.

Q5: Can I make this tart gluten-free?

Absolutely! Just use a gluten-free flour blend for the crust.

Conclusion

Making an apricot tart is more than just baking it’s about enjoying a beautiful combination of flavors, textures, and seasonal fruit in a simple, heartwarming dessert. From the buttery, crisp crust to the naturally sweet and tangy apricot filling, each bite feels comforting and refreshing. This is the kind of recipe that brings joy whether you’re baking alone or with family.

If you’re looking for a fruity, balanced, and satisfying dessert, this apricot tart recipe is truly worth a spot in your kitchen. It’s easy to prepare, visually stunning, and can turn any ordinary day into something a little more special. Once you try it, you’ll understand why it’s a favorite in so many homes.