There is a certain kind of dessert that captures the very essence of summer. Light, bright, and infused with the sun-drenched sweetness of stone fruits, the Tarte aux Abricots is one of those timeless creations that instantly transports you to a shaded garden table in Provence, where the scent of ripe fruit mingles with the aroma of freshly baked pastry.
This French tart is a celebration of contrasts—between crisp and tender, sweet and tart, rustic and refined. At its heart, it showcases the apricot in its purest form: halved or sliced, arranged meticulously, and gently baked until their juices caramelize and the fruit turns luscious and golden. The apricots bring a natural sharpness that is beautifully balanced by the subtle sweetness of the base and, sometimes, a delicate almond cream or glaze that enhances the depth of flavor.
Traditionally served at room temperature, this tart can be enjoyed on its own or with a spoonful of crème fraîche, a drizzle of honey, or a scoop of vanilla ice cream. Whether served at a summer lunch or as the finale to a festive dinner, the Tarte aux Abricots remains a symbol of French patisserie at its most sincere: no unnecessary embellishments, just seasonal fruit, impeccable technique, and a deep respect for simplicity.
Its beauty lies not just in taste but also in appearance—the golden hues, the glossy finish, the precise arrangement. It invites admiration before the first bite, and then rewards with a harmony of textures and a burst of flavor that only ripe apricots can deliver.
The Tarte aux Abricots is more than just a dessert; it’s a ritual, a reminder that sometimes the most elegant things are also the most honest. A dish that speaks the language of summer—sunny, fragrant, and fleeting.
Apricot Tart – Recipe Sheet
Serves: 6
Preparation time: 1 hour
Chilling time: 2 hours 30 minutes
Baking time: 20 minutes
Storage: Keeps for up to 48 hours in the refrigerator
Recommended Equipment
- Whisk – For combining elements smoothly and incorporating air where necessary (e.g., in the almond cream or custard, if used).
- Fine Sieve – For sifting flour, icing sugar, or almond powder to ensure a lump-free, aerated mixture and a finer texture in the final dough.
- Flexible Dough Scraper (Bench Scraper) – Used to gather, lift, and fold the dough during mixing and to clean the work surface efficiently.
- Rolling Pin – Essential for evenly spreading the pastry dough to the desired thickness without overworking it. A classic wooden or stainless steel model is ideal.
- 22 cm Tart Ring (with no bottom) – Provides a clean, professional edge to the tart shell. It must be placed on a perforated baking mat or parchment-lined tray for even baking.
- Pastry Brush – For applying glazes (such as apricot jam or neutral glaze) over the baked fruit or tart shell to enhance shine and preserve moisture. Natural or silicone bristles both work, though precision is key.
Ingredients
Apricots
- 500 g ripe apricots
(firm but fragrant, ideally in season for optimal flavor)
Sweet Shortcrust Pastry (Pâte Sucrée)
- 60 g unsalted butter, softened
- 1 g fine salt
- 45 g icing sugar, sifted
- 15 g almond powder (finely ground almonds)
- 25 g whole egg (approx. half a medium egg, lightly beaten)
- 120 g all-purpose flour, sifted
Almond Cream (Crème d’Amande)
- 45 g unsalted butter, softened
- 45 g caster sugar
- 40 g whole egg (approximately ¾ of a medium egg, beaten)
- 45 g almond powder
- 8 g heavy cream (minimum 35% fat)
Finishing
- Sufficient quantity of apricot glaze (or neutral glaze)
(used warm to coat the fruit and bring shine and preservation)
Method
1. Sweet Shortcrust Pastry (Pâte Sucrée)
Prepare the pastry in advance to allow for proper resting and handling.
- Creaming the base: In a mixing bowl, combine the softened butter, salt, icing sugar, and almond powder. Mix with a spatula or the flat beater of a stand mixer until homogenous and smooth, without incorporating air.
- Add the egg: Lightly beat the egg and gradually add it to the mixture. Continue mixing until fully combined.
- Incorporate the flour: Add the sifted flour in one addition. Mix delicately, just until the dough comes together. Avoid overworking to preserve tenderness.
- Shape and chill: Bring the dough together into a flat disc. Wrap in cling film and refrigerate for at least 2 hours before use. This step is essential for the dough to firm up and become easier to roll out.
2. Almond Cream (Crème d’Amande)
- Soften the butter: Place the butter in the microwave for a few seconds until softened (not melted). Whisk it until it reaches a smooth, creamy texture (beurre pommade).
- Mix in the sugar: Add the caster sugar to the butter and mix thoroughly with a whisk. Do not overbeat—this mixture should not become airy.
- Add remaining ingredients: Incorporate the egg, then the almond powder, and finally the heavy cream. Mix until fully combined and smooth.
- Chill: Cover the cream and refrigerate for 30 minutes to firm up slightly before using.
3. Apricots
- Prepare the fruit: Rinse the apricots under cold water and dry them gently with a clean cloth.
- Halve and pit: Cut each apricot in half and remove the stone. Set aside the halved fruit, flesh-side up, for the assembly.
4. Assembly and Baking
- Line the tart ring: Roll out the chilled pâte sucrée to a thickness of about 2–3 mm. Line a 22 cm tart ring, pressing the dough into the edges and trimming the excess. Prick the base lightly with a fork.
- Add the filling: Spread the almond cream evenly over the base of the tart shell using a small offset spatula or the back of a spoon.
- Arrange the apricots: Place the apricot halves cut-side up in an elegant rosette pattern, starting from the outside and working inward. Ensure even spacing for aesthetic balance and even baking.
- Bake: Transfer the tart to a preheated oven at 170°C (338°F, gas mark 5/6). Bake for 20 to 30 minutes, or until the cream is set and the crust is lightly golden. Baking time may vary depending on your oven.
5. Finishing
- Unmould the tart: Once fully cooled, carefully remove the tart ring.
- Glaze: Gently heat the apricot glaze until fluid but not boiling. Using a pastry brush, apply a thin, even layer over the surface of the fruit to give shine and protect the tart from drying out.
- Serve: This tart is best enjoyed at room temperature, ideally on the day it is made, though it keeps well refrigerated for up to 48 hours.
Conclusion
The Apricot Tart is more than just a summer dessert—it is a graceful tribute to seasonal fruit and traditional French technique. In this tart, each component plays its part in harmony: the buttery, crisp pâte sucrée offering structure and contrast; the almond cream lending richness and depth; and the apricots, vibrant and sun-kissed, delivering natural acidity and fragrance.
Whether served as a refined end to a garden lunch or savored in the quiet of an afternoon with tea, this tart captures a sense of both effortlessness and precision. It invites the home baker to slow down, to select the ripest fruit with care, to practice the calm patience of resting and rolling dough, and to take pride in a tart that’s as beautiful to behold as it is satisfying to eat.
Like many great classics, the Tarte aux Abricots offers both tradition and creativity. Once mastered, it can be endlessly reimagined—swapping apricots for plums or peaches, adding herbs like thyme or rosemary, or incorporating subtle notes of citrus zest into the almond cream. Yet at its core, it remains a lesson in balance: between sweetness and acidity, between texture and tenderness.
True elegance, after all, lies in restraint.
Questions & Answers
Q: Can I make the tart shell in advance?
A: Absolutely. The pâte sucrée can be prepared and refrigerated up to 48 hours in advance, or frozen for up to one month. Just allow it to soften slightly before rolling.
Q: What if my apricots are very tart?
A: A touch of sugar sprinkled directly on the fruit before baking can help balance acidity. Alternatively, you can poach the apricot halves briefly in a light syrup before arranging them in the tart.
Q: Can I replace the almond cream with custard or frangipane?
A: Yes. While almond cream is the traditional base for this tart, you may use crème pâtissière (pastry cream) for a lighter texture, or enrich the almond cream with a little flour and extra egg to create a frangipane-like filling.
Q: How do I get a perfectly crisp tart base?
A: Ensure the dough is well chilled before baking and consider blind baking the tart shell for 10 minutes before adding the filling. Baking on a perforated tray or a baking stone also improves heat circulation for a crisp bottom.
Q: Is the apricot glaze necessary?
A: While optional, the glaze serves both aesthetic and practical purposes: it enhances shine, preserves the fruit’s moisture, and prevents oxidation. For the most professional finish, it is strongly recommended.