Apricot Tart

Ingredients

• 100 g Butter (softened) (At room temperature)
• 65 g Powdered sugar
• 1 Egg (Small egg, beaten)
• 1 pinch Salt
• 20 g Almond powder
• 160 g T55 flour
• 70 g Butter (softened) – for the almond cream
• 70 g Sugar
• 2 Eggs (Large, beaten)
• 70 g Almond powder – for the almond cream
• 7 g Cornstarch
• 10-12 Fresh apricots (About 500 g, very ripe)
• 2 tablespoons Apricot jam (About 30 g)
• 1 tablespoon Powdered sugar – finishing

Instructions

1. Prepare the sweet pastry

   In the mixer bowl, combine the softened butter and powdered sugar with the whisk until a creamy consistency is achieved. Add the beaten egg, salt and almond powder, then continue mixing. Finally incorporate the flour and work until a homogeneous dough is formed without over‑working it.

   Time: PT5M

2. Dough resting

   Form a ball, wrap it in plastic film and place it in the refrigerator for at least 2 hours.

   Time: PT2H

3. Roll out the dough

   On a lightly floured work surface, roll the dough to about 2 mm thickness. Cut a 26 cm diameter disc, place it gently into the 22 cm tart ring and press the edges. Remove excess dough with the rolling pin.

   Time: PT10M

4. Blind bake the base

   Place the baking ring on a baking sheet, prick the base with a fork, cover with parchment paper and baking weights (dry beans). Bake at 170 °C for 15 minutes, then remove the paper and weights and let cool to room temperature.

   Time: PT15M

   Temperature: 170°C

5. Prepare the almond cream

   In the mixer bowl, cream the softened butter with the sugar. Add the beaten eggs, almond powder and cornstarch, then mix until a smooth, homogeneous cream is obtained.

   Time: PT5M

6. Spread the almond cream

   Pour the almond cream over the pre‑baked tart base and spread it evenly with a silicone spatula.

   Time: PT5M

7. Prepare the apricots

   Wash the apricots, dry them, cut them in half and remove the pits.

   Time: PT10M

8. Arrange the apricots

   Place the apricot halves on the almond cream forming two concentric circles, tilting them slightly backward and gently pressing them in.

   Time: PT5M

9. Final bake

   Bake the tart at 170 °C for 40 to 45 minutes, until the almond cream is golden and the apricots are well cooked.

   Time: PT45M

   Temperature: 170°C

10. Glaze and dust

    Once the tart has cooled to room temperature, brush the apricots with the apricot jam using a brush, then dust with powdered sugar.

    Time: PT5M

11. Final cooling

    Let the tart rest for 30 minutes at room temperature before cutting.

    Time: PT30M

Nutrition Facts

Calories

444

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Butter (softened): Margarine (less flavor)
• Instead of Powdered sugar: Granulated sugar blended in a blender
• Instead of Egg: 1 tablespoon aquafaba
• Instead of Almond powder: Homemade almond flour
• Instead of T55 flour: All-purpose flour
• Instead of Butter (softened) – for the almond cream: Margarine
• Instead of Eggs: 2 tablespoons aquafaba
• Instead of Almond powder – for the almond cream: Homemade almond flour
• Instead of Cornstarch: Rice flour
• Instead of Fresh apricots: Peaches, Plums
• Instead of Apricot jam: Apricot jam

Equipment Needed

• Electric mixer with whisk
• Mixing bowl
• Rolling pin
• 22 cm tart ring
• Parchment paper or baking mat
• Oven
• Silicone spatula
• Kitchen brush
• Chef's knife
• Baking sheet
• Refrigerator
• Freezer (for 15 min rest)

Critical Steps — Do Not Skip

• Prepare the sweet pastry without over‑working the dough
• Roll the dough to 2 mm and form the disc correctly
• Blind bake the tart base
• Spread the almond cream evenly
• Arrange the apricots in regular circles
• Final bake until perfect golden color

Chef Tips from the Video

• Lightly dust almond powder on the base before blind baking for extra flavor.
• Use a kitchen torch to lightly brown the surface if the coloration is insufficient after baking.
• Serve the tart slightly warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap the tart in plastic film then in aluminum foil, up to 1 month.

Room temperature: Consume within 2 hours after removing from the refrigerator.

Make-Ahead Tips

• The sweet pastry can be prepared the day before and kept in the refrigerator.
• The almond cream keeps for 24 hours refrigerated, covered with plastic film.
• Apricot jam can be made ahead and gently reheated before use.