The BEST Apricot Tart You'll Ever Make

Ingredients

• 150 g Plain Flour (sifted)
• 50 g Icing Sugar (powdered)
• 225 g Unsalted Butter (cold, cut into cubes (75 g for pastry, 150 g for filling))
• 1 Egg Yolk (large egg yolk)
• 2 tbsp Water (cold, just enough to bring dough together)
• 150 g Unsalted Butter (softened for frangipane)
• 100 g Caster Sugar
• 3 Eggs (large, room temperature)
• 150 g Ground Almonds (finely ground, also called almond meal)
• 1 tsp Vanilla Extract (pure vanilla)
• 100 g Dark Chocolate (70% cocoa, chopped)
• 8 Ripe Apricots (medium, pitted)
• 2 tbsp Honey or Apricot Jam (warmed for glazing)
• 200 g Uncooked Rice (for blind‑baking, can use baking beans)

Instructions

1. Make Sweet Pastry Dough

   Place 150 g plain flour and 50 g icing sugar in a mixing bowl and whisk together. Add 75 g cold unsalted butter and rub between fingers until the mixture resembles breadcrumbs. Stir in 1 egg yolk and a splash of cold water (about 2 tbsp) until the dough just comes together. Flatten into a disc.

   Time: PT10M

2. Chill Pastry

   Wrap the dough disc in cling film and refrigerate for at least 1 hour.

   Time: PT1H

3. Prepare Frangipane Filling

   In the bowl of a stand mixer, beat 150 g softened unsalted butter with 100 g caster sugar until light and fluffy (about 5 minutes). Add the 3 eggs one at a time, mixing well after each addition. Fold in 150 g ground almonds and 1 tsp vanilla extract, mixing for another minute until smooth.

   Time: PT10M

4. Roll Out Pastry

   Lightly flour a clean work surface and the rolling pin. Roll the chilled dough to about 3 mm thickness, rotating and flouring as needed to prevent sticking. Gently lift the dough and drape it over a 9‑inch tart pan, pressing into the edges. Patch any cracks with excess dough.

   Time: PT10M

5. Dock and Chill Again

   Prick the base of the pastry all over with a fork to prevent puffing. Cover with parchment paper, fill with 200 g uncooked rice (or baking beans) and refrigerate for 20 minutes.

   Time: PT20M

6. Blind‑Bake the Shell

   Preheat the oven to 170 °C. Bake the lined tart shell for 20 minutes, then carefully remove the parchment and rice. Return to the oven for another 5 minutes to finish baking the bottom.

   Time: PT25M

   Temperature: 170°C

7. Melt Dark Chocolate

   Place a saucepan with a small amount of water over medium heat and bring to a gentle simmer. Set a heat‑proof bowl over the pan (bain‑marie) and melt 100 g chopped dark chocolate, stirring until smooth. Remove from heat.

   Time: PT5M

8. Add Chocolate Layer and Frangipane

   Using a pastry brush, spread the melted chocolate over the bottom and up the sides of the blind‑baked shell. Pour the prepared frangipane filling over the chocolate and smooth the surface with a spatula.

   Time: PT5M

9. Arrange Apricots

   Halve the 8 ripe apricots, remove the pits, and press the halves firmly into the frangipane in a decorative pattern. Fill any gaps with sliced apricot pieces.

   Time: PT5M

10. Final Bake

    Bake the assembled tart at 160 °C for 50‑55 minutes, until the top is golden and the frangipane is set.

    Time: PT55M

    Temperature: 160°C

11. Glaze

    Warm 2 tbsp honey or apricot jam and brush it over the hot tart for a glossy finish.

    Time: PT2M

12. Cool and Refrigerate

    Transfer the tart to a cooling rack and let it cool to room temperature, then refrigerate for at least 2 hours before slicing.

    Time: PT2H

Nutrition Facts

Calories

625

Protein

7 g

Carbohydrates

46 g

Fat

43 g

Fiber

3 g