How To Make An Apricot Tart For Your Next Picnic

Ingredients

• 1/2 cup Powdered Sugar (sifted)
• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 5 large Eggs (3 for dough, 2 for almond cream)
• 1 1/2 cups Cake Flour (sifted)
• 1 teaspoon Baking Powder
• 12 whole Fresh Apricots (halved, pitted)
• 4 oz Almond Paste (softened)
• 4 tablespoons Unsalted Butter (for almond cream) (softened)
• 1 teaspoon Almond Extract
• 2 tablespoons All‑Purpose Flour
• 2 tablespoons Almond Flour
• 2 cups Milk (whole or 2%)
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Bean Paste
• 2 tablespoons Honey
• 1 tablespoon Water

Instructions

1. Cream Butter and Powdered Sugar

   In a mixing bowl, whisk together the room‑temperature butter and powdered sugar until light and fluffy, about 2 minutes.

   Time: PT2M

2. Add Eggs One at a Time

   Add the three eggs one at a time, mixing well after each addition until fully incorporated.

   Time: PT1M

3. Incorporate Dry Ingredients

   Sift the cake flour with the baking powder, then add to the wet mixture and stir until just combined.

   Time: PT2M

4. Chill the Dough

   Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.

   Time: PT30M

5. Prepare Apricots

   Halve and pit the fresh apricots using a pairing knife; set aside on a plate.

   Time: PT5M

6. Make Almond Cream

   In a bowl, blend softened almond paste with 4 Tbsp butter, 2 eggs, almond extract, all‑purpose flour, and almond flour until smooth (about 5 minutes).

   Time: PT5M

7. Prepare Pastry Cream

   Heat the milk in a saucepan until just simmering. Meanwhile, whisk together 1/2 cup granulated sugar and the remaining 2 eggs until pale. Temper the egg mixture with the hot milk, then return to low heat, stirring until the mixture thickens and coats the back of a spoon (about 10 minutes). Stir in vanilla paste.

   Time: PT10M

   Temperature: 90°C

8. Combine Almond and Pastry Creams

   Fold the almond cream into the pastry cream until evenly mixed (about 2 minutes).

   Time: PT2M

9. Press Dough into Tart Pan

   Place parchment paper in the tart pan, dump the chilled dough onto the center, and press evenly with your hands (or a flat cup) to a uniform thickness. Chill the pressed crust for 5 minutes.

   Time: PT5M

10. Assemble Tart

    Spread the almond‑pastry cream filling evenly in the crust. Arrange apricot halves on top, cut side down, leaving a small border of crust exposed.

    Time: PT5M

11. Bake Tart

    Bake in a pre‑heated convection oven at 350°F (175°C) for 30 minutes, then check for puffed edges and golden crust; continue baking another 20 minutes if needed, total about 50 minutes.

    Time: PT50M

    Temperature: 350°F

12. Make Honey Glaze and Brush

    In a small saucepan, combine 1 Tbsp water with 2 Tbsp honey; bring to a gentle boil, then brush the glaze over the apricot tops using a pastry brush.

    Time: PT5M

    Temperature: 90°C

13. Cool and Serve

    Allow the tart to cool on a rack for about 10 minutes before slicing. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Powdered Sugar: Confectioners sugar
• Instead of Unsalted Butter: Margarine
• Instead of Cake Flour: All‑purpose flour (slightly less tender)
• Instead of Fresh Apricots: Fresh peaches
• Instead of Almond Paste: Marzipan
• Instead of Unsalted Butter (for almond cream): Margarine
• Instead of Almond Extract: Almond essence
• Instead of Almond Flour: Ground almonds
• Instead of Milk: Plant‑based milk
• Instead of Vanilla Bean Paste: Vanilla extract
• Instead of Honey: Agave syrup

Equipment Needed

• Mixing Bowl
• Hand Whisk
• Bowl Scraper
• Measuring Cups and Spoons
• Pastry Brush
• 9‑inch Tart Pan
• Parchment Paper
• Plastic Wrap
• Offset Spatula
• Saucepan
• Small Saucepan
• Oven
• Cooling Rack
• Pairing Knife
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Cream butter and powdered sugar until fluffy
• Ensure butter is truly room temperature (microwave in 10‑second bursts if needed)
• Do not let pastry cream boil to avoid curdling
• Chill dough before pressing to prevent spreading
• Bake until crust is puffed and golden
• Glaze only the fruit center for texture contrast

Chef Tips from the Video

• Use parchment paper to line the tart pan for easy release
• A silicone pastry brush is great for sweet glazes, but a natural‑hair brush gives a more even coat
• If you prefer a brighter glaze, add a pinch of lemon zest to the honey mixture

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days

Freezer: Wrap tightly and freeze up to 1 month

Room temperature: Best eaten same day; do not leave longer than 2 hours

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated
• Pastry cream can be made up to 2 days ahead; re‑whisk before use
• Glaze should be applied just before serving for maximum shine

Frequently Asked Questions