Originally posted March 19, 2015. Revised and updated August 4, 2016.
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If you’re like me, you probably have fond memories from your early childhood of a few favorite dishes. For me, apricot tart is definitely one of those recipes.
My mother used to bake it on birthdays, for school festivals, holidays, or even for no special reason – just when we were in need of a nice treat that was easy and quick to make!
I can’t decide whether I like this dessert best right out of the oven when it’s still warm, or even one or two days later (when it’s still great to eat), after it’s been chilled.
In any case, nothing can beat the balanced pairing between the vanilla cream and the fruity apricots.
The recipe below is designed to be made in a 10-inch springform baking tin, and it also uses room temperature butter to make it easier to blend the ingredients well.
The Recipe
Mom’s Best Apricot Tart
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| Mom’s Best Apricot Tart
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Ingredients
- 2 15 oz cans of apricot halves,
- 9 oz plain flour
- 4 oz butter at room temperature
- 3 1/2 oz sugar
- 1 tsp baking powder
- 3 eggs
- 9 fluid oz heavy cream
- 1 tbsp cornstarch
- 1/4 tsp vanilla (liquid or powder)
- 1/2 lemon juiced
Servings:
Units:
Instructions
Grease a 10-inch springform baking pan and preheat the oven to 325°F with the rack at its lowest setting.
First, drain the apricots. Set aside. Cut the softened butter into cubes.
Next, make the dough for the crust. Mix and then knead together the flour, butter, sugar, baking powder, and one egg.
Place your dough in the pan and press so the surface is smooth, with about an inch going up the sides around the edges. Then arrange the apricot halves on it with their round sides facing up.
Prepare the custard filling by combining the remaining eggs, cream, cornstarch, vanilla, and lemon juice in a large bowl. Stir to combine well. Slowly pour the mixture over the apricot halves - this will look a bit like fried eggs with their sunny sides up.
Bake for 50-60 minutes until golden. Cool on a wire rack until the filling is warm (not hot!) for immediate consumption, or let the tart cool completely prior to putting it in the refrigerator to serve later.
Cooking By the Numbers…
Step 1 – Grease Pan & Preheat
First, preheat the oven to 325°F, and place the rack as low as it will go in your oven.
Grease a 10-inch springform baking pan with butter or spray oil, being sure to get into the corners around the edges. You can also line your pan with parchment paper, and grease that instead.
Step 2 – Drain Apricots & Cube Butter
Open up both cans of apricot halves and pour them into a strainer or colander places over a large mixing bowl. You can save the syrup for another purpose, or discard it. Set aside.
Cut your softened butter into cubes, and place in a large mixing bowl.
Step 3 – Prepare Crust Dough
In a large bowl, combine the softened butter with the flour, sugar, baking powder, and an egg. Cracking the egg into a separate, smaller bowl is a helpful tip, since it’ll be easier to remove any shells that might get in there by accident.
Stir to form a shaggy dough, then knead in the bowl or on a lightly floured countertop to form the dough to make your crust.
Step 4 – Form the Crust
Rather than rolling it out, place your ball of tart dough in the center of your prepared pan.
Press it down to fill the space evenly, with about an inch of crust around the inside edges of the pan. Smooth the dough, with your fingers or a spoon.
Step 5 – Arrange Apricots
One of the best parts of this tart (aside from the delicious flavor!) is the beautiful presentation that it offers.
Carefully arrange your halved apricots cut side down, and fill the entire space of your crust. They should lay flat and should not overlap.
Step 6 – Prepare Filling
Next, it’s time to make the custard filling.
Place the remaining eggs, cream, cornstarch, vanilla, and lemon juice in a large mixing bowl, and stir to combine well. I prefer to use a large balloon whisk to do this.
Step 7 – Fill Tart Shell
Slowly pour the filling over the apricots, being careful not to disturb them.
The cream will fill in the spaces around the fruit, creating something that looks a lot like a big pan full of sunny-side up eggs.
Step 8 – Bake & Serve
Bake your tart for 50-60 minutes, until the crust is golden.
Cool on a wire rack briefly, if you want to serve this delectable dessert immediately. You want it to be warm when you’re ready to serve, not steaming hot.
Waiting a bit before cutting into the tart gives the filling a chance to set, and it will be much easier to cut nice slices.
If you prefer, allow your tart to cool completely on the counter, and then chill it in the refrigerator before serving. A scoop of homemade ice cream or sorbet makes a wonderful accompaniment to this dish.
Fresh, ripe apricots would make a wonderful addition to this recipe during stone fruit season. Simply score the bottoms, blanch for 30 seconds, and chill in an ice bath – the skins will slide right off.
Bake times may need to be adjusted since the texture and liquid ratio is not exactly the same for fresh fruit as it is for the canned version. Keep an eye on your tart while it bakes, and check for doneness.
In the mood for a different sweet dessert with just a touch of apricot flavor, and plenty of chocolate? Try my recipe for Viennese Sacher Torte.
More tart recipes? Bake another:
- Hazelnut Cranberry
- Fresh Fig with Ricotta Filling
How did this recipe work for you? Let us know in the comments!
Photos by Nina Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Additional writing and editing by Allison Sidhu.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.
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