The Sun-Kissed Sweetness of a Fresh Apricot Tart

The scent of ripening apricots, that intoxicating blend of floral perfume and honeyed sweetness, always transports me back to my grandmother’s rambling garden. Every summer, her two ancient apricot trees would practically groan under the weight of their golden bounty, a situation that always left us with an embarrassment of riches. While I relished devouring as many of those sun-warmed fruits as possible straight from the branch, the surplus always found its way into my grandmother’s kitchen, transforming into the most sublime apricot tart. It’s a recipe that has been passed down, a sweet legacy of sunshine and simple perfection, and this version, inspired by Martha Stewart, captures that essence beautifully.

Recipe Overview

• Prep Time: 30 minutes (plus 30 minutes chilling time)
• Cook Time: 20-25 minutes (crust) + 60-70 minutes (tart)
• Total Time: Approximately 2 hours
• Servings: 8-10
• Yield: 1 tart
• Dietary Type: Dessert

Ingredients

For the Crust:

• 6 tablespoons unsalted butter, at room temperature, plus 1 tablespoon unsalted butter, melted
• 3 ounces whole blanched almonds (about 3/4 cup)
• 2 tablespoons granulated sugar
• 1/4 teaspoon granulated sugar
• 1 cup all-purpose flour
• 1 pinch salt
• 1/4 teaspoon almond extract

For the Filling and Topping:

• 3 tablespoons blanched sliced almonds
• 1/2 cup plus 1 tablespoon granulated sugar
• 1 pinch salt
• 6 tablespoons all-purpose flour
• 6 tablespoons almond flour (or 6 tablespoons very finely ground blanched almonds)
• 1/2 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1 1/2 tablespoons unsalted butter, melted
• 6 tablespoons half-and-half
• 10-12 fresh apricots, halved and stones removed
• Confectioners’ sugar, for dusting

Equipment Needed

• 8-by-11-inch tart pan with a removable bottom
• Food processor
• Rimmed baking sheet
• Large bowl
• Whisk
• Wire rack
• Oven

Instructions

To begin crafting this delightful apricot tart, let’s first turn our attention to the crust, the foundation of this sweet masterpiece.

Preparing the Crust:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) with the oven rack positioned in the center.
2. Lightly brush the inside of an 8-by-11-inch tart pan with a removable bottom with the 1 tablespoon of melted unsalted butter. This ensures the crust won’t stick and will release beautifully.
3. In the bowl of a food processor, combine the 3 ounces of blanched almonds and 1 tablespoon of the granulated sugar. Pulse these ingredients until the almonds are finely ground, resembling coarse sand.
4. Add the 6 tablespoons of room-temperature unsalted butter to the food processor. Process until the mixture is just combined.
5. Next, pulse in the 1 cup of all-purpose flour, the remaining 1 tablespoon plus 1/4 teaspoon of granulated sugar, and the 1/4 teaspoon of almond extract. Continue to pulse until the ingredients come together to form a crumbly dough. Be careful not to over-process; we want a tender crust.
6. Transfer this crumbly dough to the prepared tart pan. Using your fingertips, pat out the dough evenly to create a thin crust that lines both the bottom and extends up the sides of the pan. Aim for an even thickness throughout.
7. Place the tart pan with the pressed crust into the refrigerator to chill for 30 minutes. This chilling period is crucial for preventing the crust from shrinking or slumping during baking.
8. After chilling, bake the crust until it is golden brown, which should take approximately 20 to 25 minutes.
9. Once baked, carefully transfer the crust to a wire rack to cool completely.

Making the Filling and Assembling the Tart:

While the crust cools, we’ll prepare the luscious filling and get the apricots ready.

1. Preheat your oven again to 350 degrees Fahrenheit (175 degrees Celsius).
2. Spread the 3 tablespoons of blanched sliced almonds in a single layer on a rimmed baking sheet.
3. Toast these almonds in the preheated oven until they are golden brown, which will take about 10 minutes. It’s important to shake the pan halfway through the baking time to ensure the nuts toast evenly. Once toasted, set them aside.
4. In a large bowl, combine the 1/2 cup of granulated sugar, 1 pinch of salt, 6 tablespoons of all-purpose flour, 6 tablespoons of almond flour (or your finely ground almonds), and 1/2 teaspoon of baking powder. Whisk these dry ingredients together thoroughly to ensure they are well incorporated.
5. Now, whisk in the 2 large eggs, 1 1/2 tablespoons of melted unsalted butter, and 6 tablespoons of half-and-half until the mixture is smooth and well combined. This creates our creamy, rich filling.
6. Pour the prepared filling into the cooled, baked crust. Gently spread it to create an even layer.
7. Artfully arrange the fresh apricot halves, cut-sides up, on top of the filling. Pack the fruit closely together to ensure a beautiful and abundant fruit topping.
8. Sprinkle the tops of the apricots with the remaining 1 tablespoon of granulated sugar. This will caramelize slightly as it bakes, adding a lovely sweet crunch.
9. Finally, sprinkle the toasted sliced almonds over the entire tart.
10. Bake the tart until the filling is puffed and golden brown. This will take approximately 60 to 70 minutes. To ensure even browning and cooking, rotate the pan after about 30 minutes of baking.
11. Once baked, transfer the tart to a wire rack to cool completely.
12. Before serving, unmold the tart from the pan and sprinkle generously with confectioners’ sugar.

Expert Tips & Tricks

The beauty of this apricot tart lies in its simplicity, but a few professional touches can elevate it even further. Ensure your butter for the crust is truly at room temperature – not melted, but soft enough to yield to gentle pressure. This will create a more tender and easily workable dough. When grinding your almonds for the crust, a quick pulse in the food processor is key; over-processing can lead to almond butter! For the filling, using good quality half-and-half will contribute to a richer, more luxurious texture. Don’t be tempted to overfill the tart pan; the filling will puff up. If your apricots are particularly juicy, you might notice a bit more liquid pooling; this is usually fine, but if it seems excessive, you can gently blot them with a paper towel before arranging them on the filling.

Serving & Storage Suggestions

This Fresh Apricot Tart is best served slightly warm or at room temperature, allowing the delicate flavors to shine. A light dusting of confectioners’ sugar just before serving adds a touch of elegance and sweetness. It pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.

Leftovers can be stored in an airtight container. At room temperature, the tart is best enjoyed within 1-2 days. For longer storage, refrigerate it for up to 4 days. To reheat, gently warm individual slices in a low oven (around 300°F or 150°C) for a few minutes until warmed through. Freezing is not generally recommended for this tart, as the crust texture can be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244.6 kcal
Calories from Fat		123 g
Total Fat	13.8 g	21%
Saturated Fat	5.7 g	28%
Cholesterol	52.9 mg	17%
Sodium	59 mg	2%
Total Carbohydrate	26.7 g	8%
Dietary Fiber	1.9 g	7%
Sugars	13.7 g	54%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on ingredients used.

Variations & Substitutions

While fresh apricots are the star, this tart offers room for creativity. In the absence of fresh apricots, you could experiment with other stone fruits like plums or nectarines, adjusting the sugar slightly based on their sweetness. For a gluten-free option, you could explore a pre-made gluten-free tart crust or a crust made with a blend of almond flour and a gluten-free flour mix. If you find yourself short on half-and-half, a mixture of heavy cream and milk can be a suitable substitute.

FAQs

Q: Can I use canned apricots for this tart?
A: While fresh apricots are highly recommended for their superior flavor and texture, drained canned apricots could be used in a pinch. Be sure to pat them very dry before placing them on the filling.

Q: My crust seems to be browning too quickly. What should I do?
A: If your crust is browning too fast, you can loosely tent it with aluminum foil during the latter part of the baking time to protect it from direct heat.

Q: What is the purpose of the almond flour in the filling?
A: The almond flour adds a wonderful depth of nutty flavor and helps to create a slightly denser, more cohesive filling texture, complementing the fresh apricots.

Q: How do I know when the tart is fully baked?
A: The tart is done when the filling is puffed and golden brown, and a toothpick inserted into the center (avoiding an apricot) comes out clean. The edges of the filling should also appear set.

Q: Can I make this tart ahead of time?
A: You can bake the crust a day in advance and store it at room temperature. Assemble and bake the tart on the day you plan to serve it for the best results.

Final Thoughts

This Fresh Apricot Tart is more than just a dessert; it’s a celebration of the season’s peak produce and a delightful reminder of simpler times. The tender, nutty crust, the luscious custard-like filling, and the sweet, slightly tart apricots all come together in perfect harmony. I encourage you to seek out the ripest apricots you can find and give this recipe a try. You’ll be rewarded with a truly sensational treat that’s sure to impress. Enjoy every sun-kissed bite!