![]() The final flavor is amazing and I’m absolutely happy with the taste of this fruit tart. I tested this recipe three times to get the tart I'd imagined in terms of flavor and appearance. The custard filling takes 5 minutes to make and the apricots are simply cut in half before being added to the tart. It’s the easiest tart crust you’ll ever make. It comes together in a few minutes and is then pressed into a tart pan, no rolling pin required. The recipe starts with an easy almond tart crust. ![]() ![]() If you love apricots too or need more dessert ideas check out my recipes for Apricot and Almond Galette and No Bake Apricot Cheesecake. They’re perfect in this easy tart delectable tart. As the tart bakes the apricots become more tart and the flavor is perfect with the sweet custard filling and almond tart crust. Apricots are deliciously tart with just the right amount of sweetness and nice firm flesh. I love apricots. They are one of my favorite summer fruits. What You’ll Need for This Delicious Tart Recipe.A nutty almond tart crust is filled with brown sugar custard and topped with sweet tart fresh apricots. It's the perfect summer dessert. Baking time should remain the same.This Apricot Tart is not only easy to make, but it’s absolutely delicious. The number of apricots will depend on their size. –ĝouble this crust recipe for a 10-inch pie plate with a flat rim.– If the apricot jam you have is very chunky, purée the large chunks before spreading the jam in the crust.– Using part whole wheat flour adds flavor and texture without making the crust heavy or tough.Fill the 1/3 cup measure again but only halfway with white flour, then fill it to the top with whole wheat flour. – If you do not have a kitchen scale, simply measure a third a cup of the white flour and place it in the bowl.Serve each slice with a scoop of vanilla ice cream, if you like.Don’t worry if the jam seems a little loose it will firm up as it cools. Bake for 30 minutes, or until the crust is golden brown. Using a pastry brush, brush the visible edges of the crust with egg white or milk.If any sugar remains in the bowl, sprinkle it over top. Take the sugared apricot halves and place them, cut-side down, around the outer edge of the tart, then fill in the center with remaining halves. Spread it evenly to the edges of the bottom. Remove the crust from the refrigerator and spoon the apricot jam onto the base.Let’s sit for 5 to 10 minutes to allow the flavors to blend. Sprinkle over a few drops of extract and mix. Place apricot halves in a small bowl and sprinkle with sugar. Slice the apricots in half remove and discard the pits.Place the pie crust in the refrigerator while you heat the oven and prepare the apricots. Using a 1 1/4-inch cookie cutter, cut semi circles around the rim as shown in the photo above. Place the dough in a small pie plate (8 inches) with a flat rim. On a well-floured board or countertop, roll out the dough to a 9-inch circle about 1/8-inch thick.Finish bringing it together with your hands. Sprinkle this mixture with the milk and, using a fork, toss the mixture until it begins to come together. Using your fingers, pinch the butter into the flour mixture until the mixture resembles cornflakes. In a medium bowl, whisk together the two flours and sugar.It’s a really simple tart that packs amazing flavor. Many recipes for apricot tarts show the fruit cut-side up, but I think it’s prettier my way. I slathered a couple of tablespoons of my homemade apricot jam on the bottom of the crust, then added lightly sweetened apricot halves, cut side down. Inspired by a young Pugliese cook/baker whom I follow on Instagram I trimmed the crust to resemble a sunflower or daisy. I made a few changes to my standard pâte brisée I mixed white flour and whole wheat flour, added a little sugar, and, instead of ice water, used cold milk. You can tell how small it is – it is smaller than the dessert plate I used! The tiny apricots I got at Sunday’s farmers market were perfectly proportioned for this tiny tart. ![]() I have a very small and rather adorable pie plate that is just the right size for a half batch of my pâte brisée (a.k.a. This approach yields fewer tempting leftovers. I love cooking and eating too much to ruin it with that four-letter word, “diet.” However, I am trying to make smaller desserts: small batch cookies, cakes, and (case in point) tarts. Barely a nod… more like a twitch or, at most, a raised eyebrow. Making small desserts is my recent nod to dieting. ![]()
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