Fresh Apricot Tart Recipe

Apricot TartApricots reach their full potential cooked. Compare the flavor of a raw apricot to one that has been heated up a bit in the oven—you will be convinced.

The most flavorful of all apricot varieties is the Blenheim. The Blenheim—also called the Royal and the Royal Blenheim—is a petite fruit often with lightly green shoulders. While the Blenheim is not as richly colored or meaty as other apricots, its flavor is sublime.

This recipe puts the Blenheim into a tart, an open-faced pie with a rich, sweet crust.

Makes 12 Servings

Time 45 minutes

Ingredients to Make Fresh Apricot Tart

  • ¼ cup almond paste
  • 2 tablespoons sugar firmly packed (or use light brown sugar), plus more for sprinkling
  • ¼ cup sour cream
  • 9-inch single-crust pie pastry, store bought, or Simple All-Purpose Pie Crust
  • 15 or so apricots depending upon size (preferably Blenheim), peeled or unpeeled, halved, pitted, and thinly sliced
  • About 1 tablespoon whole milk

 

Directions to Make Fresh Apricot Tart

1. Preheat oven to 375°.

2. Blend almond paste, sugar, and sour cream in a food processor, pulse once or twice.

3. Roll out pie crust to an 11 to 12-inch circle and drape it over a 9½-inch tart pan. Cut off excess dough by rubbing your thumb across the edge of the pan. Prick the bottom of the dough lightly with a fork. If you don’t have a pan you can lay the crust on a baking sheet. Place the dough in the freezer for 10 minutes to chill before baking.

4. Evenly spread almond mixture over dough (leave a 2-inch border if you are working on a baking sheet). Arrange the sliced apricots evenly over the dough in a circular pattern in a single, slightly overlapping layer. You can fold the dough edge over apricots if you are working on a baking sheet—this will make a galette instead of a tart. Brush crust with milk and lightly sprinkle additional sugar on top.

5. Bake until crust is golden, about 35 minutes.