Description
Fresh apricots nestled in a buttery almond crust make this tart a summer sensation straight from French bakeries. Your guests will devour this delicate dessert that balances sweet fruit with nutty undertones.
Ingredients
Scale
Tart Base:
- 1 cup all-purpose flour
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 1 large egg
Fruit and Nut Topping:
- 3 ripe apricots
- ½ cup sliced almonds
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Chill your mixing bowl and pastry cutter in the freezer for 10 minutes to keep everything cold while preparing the tart’s foundation.
- Pulse 1 cup flour and ¼ cup sugar in a food processor until combined, then add ½ cup cold cubed butter, processing until texture resembles coarse cornmeal.
- Crack 1 large egg into the mixture and pulse until dough just comes together, adding 1 tablespoon cold water if the dough feels too dry.
- Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for exactly 35 minutes to relax the gluten.
- Dust your countertop with flour and roll the chilled dough into a 12-inch circle, approximately ⅛ inch thick, carefully transferring it to a 9-inch tart pan.
- Trim excess dough from pan edges, leaving a small overhang, and gently press dough into pan’s corners and sides.
- Halve and pit 3 ripe apricots, arranging them cut-side up in a circular pattern across the tart shell.
- Whisk together 1 egg, 1 teaspoon vanilla extract, and lemon zest in a small bowl, then drizzle this mixture over the apricots.
- Sprinkle ½ cup sliced almonds evenly across the tart’s surface.
- Bake at 350°F for exactly 32 minutes, rotating the pan halfway through to ensure uniform golden-brown coloration.
- Remove from oven and allow tart to cool in pan for 15 minutes before carefully transferring to a wire rack.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that holds its shape beautifully.
- Slice apricots evenly to create a uniform layer that bakes consistently and looks professional.
- For a gluten-free version, swap wheat flour with almond or gluten-free blend to maintain the tart’s delicate texture.
- Toast almonds before adding to the topping for an enhanced nutty flavor that deepens the tart’s complexity.
- Prep Time: 40 minutes
- Cook Time: 30-35 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg