This is an easy, delicious, and festive apricot tart recipe that is perfect as a dessert for any party or celebration.
If your looking for a fresh dessert then this easy apricot recipe is the perfect one, it’s also beginner friendly and the crust is super easy to make. You will love the combination of sweet and sour flavors this festive tart will bring.
Let’s make this easy apricot tart recipe!
Ingredients For Apricot Tart Pastry:
- 3 cups unbleached all-purpose flour
- 17 tablespoons unsalted butter; cut into small pieces and chilled
- 2 large eggs
- 4 tablespoons granulated sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 cup almonds chopped into small pieces
Ingredients For Apricot Tart Filling
- 900 grams almond paste
- 100 grams slivered almonds
- 2 tablespoons Amaretto liquor
- 2 large eggs
- 14 apricot halves fresh or canned
- 1/2 cup apple jelly
- 250 grams vanilla yogurt
- 100 grams sour cream
How To Make Apricot Tart?
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Tart Crust: Combine the flour, butter, milk, eggs, and vanilla in the bowl of a food processor. Blitz until the butter is the size of small peas.
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Add the sugar, almonds, and salt and process just until the dough starts to pull together. Do not over-process. Remove the dough from the bowl, shape it into a ball, then flatten it into a disk about 3/4-inch in thickness, and dust it with some flour.
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Cover the dough with plastic wrap and refrigerate for at least 1 hour.
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Preheat oven to 375F.
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Remove the dough from the refrigerator, let it stand for 5 minutes, then gently flatten it with your fingertips.
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Dust the dough with some flour, and using a rolling pin, roll the dough into a rectangle large enough to fit into an 11-by-17-inch jelly roll pan and about 1/8-inch thick. If the dough sticks, add small amounts of flour and loosen with a dough scraper or long, thin-bladed knife.
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Carefully roll the dough over the pin or fold it into quarters and position it over the pan. Unroll it, and release the dough into the tart pan, working to flatten the bottom and to ease the dough well into the corners and against the sides.
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Patch the dough where necessary, then trim off any excess dough with a knife.
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Poke in several places, and transfer the pan to the middle of the preheated oven to bake just until the pastry is set but not browned, about 8 to 10 minutes.
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Remove the pan and let the pastry cool while preparing the filling.
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Tart Filling: Pulse the slivered almonds into flakes.
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In a medium-sized bowl, combine the almond paste, almond flakes, eggs, and amaretto, beating with an electric mixer until smooth. Scrape the mixture into the crust, and spread it evenly with a metal spatula.
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Using a knife, cut the apricot halves in half. You will end up with about 24 slices.
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Starting at the left edge of one of the long sides, place the apricot touching the side of the pan, pressing it gently. Repeat until 3 rolls are filled.
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Place the pan in the oven, and bake until the crust is golden brown in color, about 16 to 18 minutes.
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In the meantime, melt the apple jelly over low heat. You can also use a microwave using 15-second intervals.
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Once the tart is baked, remove it from the oven and brush on the apple jelly glaze.
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Allow the apricot tart to cool at room temperature for at least one hour.
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In a bowl, combine the yogurt and sour cream and mix them together.
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Spoon it over the tart and serve.
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Enjoy!
Easy Apricot Tart Recipe
If your looking for a fresh dessert then this easy pear and apricot recipe is the perfect one, it’s also beginner friendly and the crust is super easy to make. You will love the combination of sweet and sour flavors this festive tart will bring.
Ingredients
For The Almond Pastry
- 3 cups unbleached all-purpose flour
- 17 tablespoons unsalted butter; cut into small pieces and chilled
- 2 large eggs
- 4 tablespoons granulated sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 cup almonds chopped into small pieces
Filling
- 900 grams almond paste
- 100 grams slivered almonds
- 2 tablespoons Amaretto liquor
- 2 large eggs
- 14 apricot halves fresh or canned
- 1/2 cup apple jelly
- 250 grams vanilla yogurt
- 100 grams sour cream
Instructions
- PREPARE THE CRUST:
- Combine the flour, butter, milk, eggs, and vanilla in the bowl of a food processor. Blitz until the butter is the size of small peas.
- Add the sugar, almonds, and salt and process just until the dough starts to pull together. Do not overprocess. Remove the dough from the bowl, shape it into a ball, then flatten it into a disk about 3/4-inch in thickness, and dust with some flour.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375F.
- Remove the dough from the refrigerator, let it stand for 5 minutes, then gently flatten it with your fingertips.
- Dust the dough with some flour, and using a rolling pin, roll the dough into a rectangle large enough to fit into an 11-by-17-inch jelly roll pan and about 1/8-inch thick. If the dough sticks, add small amounts of flour and loosen with a dough scraper or long, thin-bladed knife.
- Carefully roll the dough over the pin or fold it into quarters and position it over the pan. Unroll it, and release the dough into the tart pan, working to flatten the bottom and to ease the dough well into the corners and against the sides.
- Patch the dough where necessary, then trim off any excess dough with a knife.
- Poke in several places, and transfer the pan to the middle of the preheated oven to bake just until the pastry is set but not browned, about 8 to 10 minutes.
- Remove the pan and let the pastry cool while preparing the filling.
- FILLING:
- Pulse the slivered almonds into flakes.
- In a medium-sized bowl, combine the almond paste, almond flakes, eggs, and amaretto, beating with an electric mixer until smooth. Scrape the mixture into the crust, and spread it evenly with a metal spatula.
- Using a knife, cut the apricot halves in half. You will end up with about 24 slices.
- Starting at the left edge of one of the long sides, place the apricot touching the side of the pan, pressing it gently. Repeat until 3 rolls are filled.
- Place the pan in the oven, and bake until the crust is golden brown in color, about 16 to 18 minutes.
- In the meantime, melt the apple jelly over low heat. You can also use a microwave using 15 second intervals.
- Once the tart is baked, remove it from the oven and brush on the apple jelly glaze.
- Allow the apricot tart to cool at room temperature for at least one hour.
- In a bowl, combine the yogurt and sour cream and mix together.
- Spoon it over the tart and serve.
- Enjoy!
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