Apricot Tart Recipe

Apricot Tart Recipe


Apricot Tart Recipe

apricot tart next to a cup of coffee and peach and yellow roses in a crystal vase

Apricot Tart – inspired from our cruise down the Danube with Ama Waterways. A little stop in Durnstein Austria captured my heart! | www.lakesidetable.com

  • Author: Madalaine
  • Prep Time: 120 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert


For the Crust*

  • 3 cups all purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon fine kosher salt
  • 1 cup salted butter
  • 1 cups sugar
  • 1 egg, extra large
  • 1 teaspoons almond extract

For the Custard

  • 1 1/2 cup whole milk
  • 4 large egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla

For the Apricot Topping

  • 3-4 apricots, cut into wedges
  • 1/4 cup jam (apricot or peach)
  • juice of 1/2 lemon


Make the Crust

  1. In a large bowl, whisk together the flour, baking powder, and salt.  Set aside.
  2. With an electric mixer, beat together the butter and sugar until it is light and fluffy.
  3. Add the eggs and vanilla extract and mix well.  Scrape the sides at least twice. Mix well in between scrapings.
  4. Slowly add the flour mixture on very low speed until a ball forms.  Don’t over mix.
  5.  Take the ball of dough and continue to gently kneed with your hands on a lightly floured surface.
  6. Roll it out and lay it in the tart pan.
  7. Bake for 15 minutes at 350 degrees.  Take it out as soon as it starts to turn golden brown.
  8. Cool completely.

Make the Custard

  1. Heat milk in a heavy saucepan over medium heat until hot, but not boiling.
  2. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a bowl until smooth.
  3. Add 1/2 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.
  4. Transfer mixture to saucepan and cook over medium low heat, stirring constantly, until thickened about 8 to 10 minutes (do not boil).
  5. Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
  6. Cover the custard’s surface with wax paper and chill for at least 2 hours.

Put it All Together

  1. Spread the custard smoothly onto the tart crust.
  2. Arrange the apricot wedges in the design you like on your work surface to make sure the design works.
  3. Transfer the fruit onto the custard in the pattern you designed.
  4. Mix together the lemon juice and jam.  Brush this mixture gently onto the apricots.
  5. Serve immediately or chill.


This dessert keeps well in the refrigerator for up to 2 days.

*Easy Hack – buy pre-made sugar cookie dough to use for the crust.  Or if you like it a little less sweet, use a Pillsbury pie crust from the refrigeration isle.