Apricot Tart

I can’t tell you how excited I was to see apricots at the store last week. While they may not be my all time favorite to die for fruit, I was like, “Well, hello old friend!” Seriously, I spotted a lady carrying some to her cart and went back to produce to find them.

Apricot Tart

Why apricots? Because I had Apricot Tart stuck in my head. See, one day I came across this blog, Sofia Clara, and her “easy apricot tart with apricots from the Valais.” Click over to her blog and drool over her tart and photography. That inspired me to make this Apricot Tart.

Just a hint, by the way: if your apricots are thin-skinned, which most of them are these days, don’t bother to scald and peel them like I did. Especially if they’re very small apricots like I used, from California. (See, I couldn’t wait for local ones after seeing that tart!) These small slices just kind of melted!

What a disaster that peeling was, lol! Apricots slipping and shooting across the floor. Apricot in my hair! Apricot here, apricot there, apricot everywhere, lol!

Apricot Tart

I used my favorite pat in the pan shortbread crust for this tart, and used my favorite (ok, my only) tart pan, which is a 9″. It made the custardy filling a little deeper, which I like. I also had a smidge of apricot jam which I spread across the bottom of the crust after it came out of the oven and before the apricots went on.

Next time, I’ll use the larger apricots we get locally; cut into 1/4’s, these were small and just not as “Jutty” as Sofia’s. Still just as delish, though, I’m betting! This recipe is such a classic, I imagine it would translate well to other stone fruits or berries.

As far as shopping, watch for butter to go on sale, especially around holiday weeks. Apricots that are truly seasonal to your area may very well be at the best price – if not, look for fruits that are priced to sell; they likely come in by the truck or trainload and have probably moved quickly so they’re often fresher. Jam is seasonal, too, and the best sales (coupons may be available) are usually in the fall when there is so much of it. Stock up then.

Apricot Tart

Apricot Tart

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 recipe of my Pat in the Pan tart shell, on this post
  • 1/4 cup or a little more of apricot jam or other light-colored jam in a pinch (peach or apple would work well)
  • 1 3/4 pound apricots
  • 1 egg
  • 1/4 cup sugar, plus a tablespoon or two for sprinkling over the top
  • scant 1/2 cup cream
  • powdered sugar and whipped cream if desired, for topping

Preheat over to 350 F.

Place tart pan on a sheet tray. Line the bottom and sides with the tart shell, using the recipe and directions in this post. Prick the base with a fork a few times. Bake for about 12 to 15 minutes until the bottom looks as if it has a little firmness and it is just starting to pick up a little color. Remove from oven. Turn oven up to 375 degrees.

While the shell is baking, wash your apricots and cut into quarters. Whisk together the scant 1/4 cup sugar and egg until creamy and light yellow in color. Whisk in the cream.

Remove the pastry from the oven and carefully dot small spoonfuls of the jam around the bottom of the crust. With the back of a spoon, smooth to a thin, even layer. Arrange apricot quarters in concentric circles. Pour over the egg mix, sprinkle with sugar. Return to oven and bake for an additional 20 to 25 minutes until the custard is mostly firm but still slightly jiggly just in the center.

Serve with a sprinkle of powdered sugar and a dollop of whipped cream, if desired.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 321
% Daily Value *
Total Fat 19 g 30 %
Saturated Fat 12 g 59 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 74 mg 25 %
Sodium 226 mg 9 %
Potassium 295 mg 8 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 2 g 8 %
Sugars 31 g
Protein 3 g 6 %
Vitamin A 52 %
Vitamin C 18 %
Calcium 3 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Since I forgot to post this to Fiesta Friday after I made it, I’ll be bringing this recipe to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

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