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–+ servings
Apricot Tart
This delightful apricot tart features a tender, buttery crust and a fruit filling that balances sweet and tangy notes. Likely inspired by European pastry traditions, the recipe offers a homemade charm with a pressed crust and baked fruit topping. Perfect for spring or summer gatherings, it showcases how simple ingredients can come together to create an elegant dessert that highlights the natural brightness of apricots.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine French
Servings 8
Calories 178 kcal

Ingredients
  

For the Crust:

  • 1½ cups all-purpose flour
  • 2 tbsp powdered sugar
  • 5 tbsp butter (cut into pieces)
  • 1½ tbsp Crisco (or other vegetable shortening)
  • 3-4 tbsp cold water

For Preparing the Tart:

  • 8 fresh apricots (halved and pitted)
  • sugar (to sprinkle on top)

Instructions
 

Step 1: Make the Crust

  • Place flour, powdered sugar, butter, and Crisco in a food processor.
  • Pulse until the mixture resembles coarse crumbs.
  • Add 3 tbsp water and process until dough forms a ball, adding more water if needed.

Step 2: Shape the Crust

  • Roll dough out on a lightly floured surface.
  • Press into a 9-inch springform or tart pan.
  • Trim excess dough and patch any gaps with scraps.
  • Prick bottom of crust with a fork to prevent bubbling.
  • Cover with foil pressed into the pan then add some dry beans to keep crust flat

Step 3: Bake

  • Bake at 400°F for 10–12 minutes or until crust is lightly golden.
  • Remove foil and beans and let cool.

Step 4: Prepare the Filling

  • Place halved apricots cut-side down into the crust.

Tips

  • Blind-bake crust with foil and dry beans (as card instructs) to prevent puffing.
  • Chill dough 10 to 15 minutes before rolling for easier handling.
  • Replace Crisco with all butter for a richer, more traditional tart crust.
  • Add ½ tsp vanilla or almond extract to the dough for a subtle flavor boost.
  • Dock crust (poke with fork) before blind baking for an extra-flat base.
  • For a sturdier crust, bake 2 to 3 minutes longer before removing beans.
  • If making a fresh apricot filling, brush baked crust with melted apricot jam to prevent sogginess.
  • Use this crust for other fruit tarts, peach, pear, mixed berry, etc.
  • Add 1 to 2 tbsp ground almonds to the flour for a more European-style tart base.

Nutrition

Calories: 178kcalCarbohydrates: 20gProtein: 2.7gFat: 9.9gSaturated Fat: 4.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.6gCholesterol: 27mgSodium: 5mgPotassium: 29mgFiber: 0.75gSugar: 2gVitamin A: 311IUCalcium: 14mgIron: 0.45mg
Keyword apricot tart, blind bake, heirloom baking, homemade pastry, tart crust, vintage recipe
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