Apricot Tart

Apricot Tart is a beautifully simple and elegant dessert that highlights the natural sweetness of ripe apricots. With a buttery, flaky pastry crust and a filling of juicy apricots glazed in sugar and a touch of honey, this tart is a delightful treat that’s perfect for showcasing summer fruit. The tart is lightly sweetened, allowing the flavor of the apricots to shine, and the golden crust provides a satisfying crunch. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert that’s sure to impress at any gathering.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2-3 tbsp cold water

For the filling:

• 8-10 fresh apricots, halved and pitted
• 1/4 cup granulated sugar
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 2 tbsp almond flour (optional, to prevent sogginess)

For the glaze:

• 2 tbsp apricot jam
• 1 tbsp water

Instructions:

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with the cold water, then add to the flour mixture. Stir until the dough comes together, adding more water if needed. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat your oven to 375°F (190°C).
3. Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10-12 minutes until lightly golden. Remove the weights and parchment, and let the crust cool slightly.
4. Prepare the filling: In a bowl, toss the apricot halves with sugar, honey, and vanilla extract. Sprinkle the almond flour over the bottom of the tart crust to prevent sogginess. Arrange the apricots, cut side up, in a circular pattern over the tart shell. Brush the apricots with the melted butter.
5. Bake the tart: Bake the tart for 25-30 minutes, or until the apricots are tender and the crust is golden brown.
6. Glaze the tart: In a small saucepan, heat the apricot jam and water over low heat until smooth. Brush the glaze over the apricots for a shiny finish.
7. Serve: Let the tart cool slightly before serving. Serve with whipped cream or ice cream if desired.

Enjoy this Apricot Tart as a delightful summer dessert, full of fresh fruit flavor and buttery pastry!