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Classic French Apricot Tart with buttery crust and fresh apricots

French Apricot Tart

A delightful dessert featuring bright, juicy apricots nestled in a buttery, flaky crust, perfect for summer gatherings and easy for both beginners and experienced bakers.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 1/3 cups all-purpose flour (190g) Forms the base of your flaky crust.
  • 1 tablespoon sugar Balances the pastry sweetness.
  • 8 tablespoons cold, unsalted butter (115g) Provides rich, melt-in-your-mouth texture.
  • 1 large egg Helps bind the dough and adds color.
  • 1-2 tablespoons cold water To moisten the dough.
Filling Ingredients
  • 3 tablespoons corn starch Thickening agent for the tart filling.
  • 1/4 cup sugar Enhances apricot sweetness.
  • 3 1/2 cups fresh apricot halves The centerpiece of your tart.
  • 1/2 cup apricot jam mixed with 3 tablespoons water Adds a lovely glaze.

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C).
  2. In a food processor, combine the flour and sugar. Pulse a few times, then add the cold butter one tablespoon at a time until combined.
  3. In a small bowl, whisk together the egg and cold water. Gradually add this mix into the food processor while processing until a dough ball forms.
  4. Transfer the dough to a floured surface.
Chill the Dough
  1. Dust the dough with flour and perform 'fraisage' to smooth it out.
  2. Shape the dough into a disk, wrap it in plastic, and refrigerate for about 15 minutes.
Roll Out the Dough
  1. Roll the dough out to fit your 9-11 inch tart pan and carefully transfer it.
  2. Trim any excess dough overhanging the edges.
Prepare the Filling
  1. Poke holes in the bottom of the tart crust and sprinkle with corn starch and sugar.
  2. Arrange the fresh apricot halves within the crust.
Bake the Tart
  1. Bake on the lowest rack at 475°F for about 10 minutes.
  2. Lower the temperature to 425°F (220°C) and bake for an additional 30 minutes until bubbling and golden brown.
Glaze and Cool
  1. Unmold the tart and let cool on a baking rack.
  2. Brush the top with apricot jam and water mixture for shine.

Notes

Use fresh apricots for best flavor. Adjust sugar based on apricot ripeness. Chill your mixing bowl and utensils to help keep the butter cold.