Apricot Tart

Apricot Tart-1

Serves:  6

Preparation: 45 minutes plus 60 minutes for the sweet shortcrust pastry

Apricots are not only plenty in the Provence, but they are also one of the best. I try to find the ripest apricots in our local market in Vaison la Romaine. They should have a deep orange flesh and a red blush on the skin and above all be juicy. Not the stuff we get very often in our supermarkets in the US – harvested too early and as a result, devoid of any flavor. This tart is all about flavor!

I really like to enjoy the apricot tart with a vanilla ice cream or an almond granita …. delicious!



  • 1 sweet shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients, click here.
  • butter to grease pastry tin
  • 1 lb (450 g) ripe apricots, halved and pitted:
  • 6 Tbsp sugar
  • 6 Tbsp apricot jam

Apricot Tart-3

First, prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.

After 1 hour in the fridge remove pastry ball from the refrigerator and let it warm up a bit. It will make pastry more pliable and easy to work with. Do not attempt to roll out your pastry straight from the refrigerator, it will be a crumbly mess.

In the meantime flour rolling pin and working surface and preheat the oven 375°F (190°C).
Roll out pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Arrange apricots halves cut side down, close together inside the pastry. Sprinkle with sugar. Bake until both pastry and apricots are golden. About 40 minutes.

Warm the apricot jam in a small saucepan. If the jam is too thick, thin it up with a bit of water to spread it more easily over the apricots. Serve warm or at room temperature with creme fraiche or vanilla ice cream.

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