Apricot Tart

5 from 7 votes

This simple recipe for an Apricot Tart is the perfect solution to your need for quick, summertime desserts. Delicious dried apricots fill a sweet, buttery tart dough; you can even top if all off with whipped cream or ice cream!

Prep Time30

Cook Time20

Chill Time1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 406kcal

Author: Lauren Harris

Ingredients

Pâte Sucrée (Sweet Tart Dough)

10 tablespoons unsalted butter (room temperature)
3/4 cup powdered sugar
1 egg (room temperature)
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt

Apricot Filling

2 cups dried apricots (or about 3 cups of fresh apricots)
1/2 cup apricot preserves

Instructions

Pâte Sucrée (Sweet Tart Dough)

Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on high speed until light and fluffy, about 3-5 minutes.
10 tablespoons unsalted butter, 3/4 cup powdered sugar
Lower the speed and add the egg, then the vanilla.
1 egg, 1/2 teaspoon vanilla extract
Mix together the flour and salt and gradually add to the bowl until just combined.
2 cups all purpose flour, 1/2 teaspoon salt
Wrap the dough in plastic wrap and place in the refrigerator to chill for at least an hour.
Just before removing the dough from the refrigerator, place the dried apricots in a bowl and cover with boiling (or very hot) water. Allow to sit and reconstitute for about 20 minutes.
2 cups dried apricots
Preheat oven to 350°F.
After the dough has chilled, roll it out to about 1/4-inch thick on a lightly floured surface. The dough will need to be rolled out slightly larger than the tart pan that you are using. It’s okay if the dough cracks around the edges. You can pinch it back together with your fingers, if needed.
Once rolled out, roll the dough up around the rolling pin, then carefully unroll it over the tart pan. Press the dough evenly into the pan so that the entire interior is covered in dough. Trim the excess from the edges.

Apricot Filling

Drain the water from the apricots and mix in the jam. Fill the tart pan evenly with the apricot and jam mixture.
1/2 cup apricot preserves
Bake for 15-20 minutes or until the apricots are hot and bubbly and the tart dough is lightly browned. Allow to cool.
Once cool, carefully remove the tart from the tart pan.
Serve as is or with a dollop of fresh whipped cream or vanilla ice cream.

Notes

Tips and Techniques

While this recipe is written with dried apricots, you can absolutely use fresh apricots, if in season.
It’s okay if the edges of the dough crack as you are rolling it out or placing it into the tart pan. It can be pressed back together with your fingers, as needed.
Store leftovers tightly wrapped in plastic or in an airtight container at room temperature. Consume within 2-3 days.

** Nutritional information is an estimate and may vary.

Nutrition