Ultimate Apricot Tart Recipe: Perfectly Flaky Crust & Glaze

Originally posted March 19, 2015. Revised and updated August 4, 2016.

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If you have childhood food memories like I do, an apricot tart is one of those comforting, timeless treats. My mother baked this tart for birthdays, school events, holidays, or simply when we wanted something quick and delicious.

I can’t decide whether I prefer it warm straight from the oven or chilled a day later — both are wonderful. The creamy vanilla custard and fruity apricots make a perfectly balanced pairing.

This recipe is sized for a 10-inch springform pan and uses room-temperature butter to help the dough come together smoothly.

The Recipe

Mom’s Best Apricot Tart

Ingredients

2 cans (15 oz each) apricot halves, drained
9 oz plain flour
4 oz butter, at room temperature
3 1/2 oz sugar
1 tsp baking powder
3 eggs
9 fl oz heavy cream
1 tbsp cornstarch
1/4 tsp vanilla (liquid or powder)
1/2 lemon, juiced

Servings: 4

Instructions

Preheat the oven to 325°F and place a rack in the lowest position. Grease a 10-inch springform pan (or line it with parchment and grease the parchment).
Drain the apricots and set them aside. Cut the softened butter into cubes.
Make the crust: combine the flour, butter, sugar, baking powder, and one egg. Mix and knead until a smooth dough forms.
Press the dough into the prepared pan, smoothing the surface and pressing about an inch up the sides. Arrange the apricot halves in the crust, round sides up, without overlapping.
Make the custard: whisk together the remaining eggs, heavy cream, cornstarch, vanilla, and lemon juice until smooth. Slowly pour the mixture over the apricots so it fills the gaps around the fruit.
Bake for 50–60 minutes, until the crust is golden and the filling is set. Cool on a wire rack: serve warm once the filling has cooled slightly, or let cool completely and refrigerate to serve chilled. Chilling makes cleaner slices.

Cooking By the Numbers…

Step 1 – Grease Pan & Preheat

Preheat your oven to 325°F and place the rack at the lowest position. Grease a 10-inch springform pan with butter or cooking spray; you can also line it with parchment for easier removal.

Step 2 – Drain Apricots & Cube Butter

Drain both cans of apricot halves in a colander over a bowl. Reserve or discard the syrup. Cut the room-temperature butter into small cubes and place in a mixing bowl.

Step 3 – Prepare Crust Dough

Combine the butter, flour, sugar, baking powder, and one egg in a large bowl. Mix until a shaggy dough forms, then knead briefly on a lightly floured surface until smooth.

Step 4 – Form the Crust

Place the dough ball in the center of the prepared pan and press it down to cover the base and rise about an inch up the sides. Smooth with your fingers or the back of a spoon.

Step 5 – Arrange Apricots

Arrange the apricot halves cut side down across the crust so they lie flat without overlapping. The pattern makes for an attractive presentation.

Step 6 – Prepare Filling

Whisk the remaining eggs, heavy cream, cornstarch, vanilla, and lemon juice in a bowl until well combined. A balloon whisk works well to get a smooth custard.

Step 7 – Fill Tart Shell

Carefully pour the custard over the arranged apricots. The filling will settle around the fruit and look like sunny-side-up eggs before baking.

Step 8 – Bake & Serve

Bake 50–60 minutes until golden and set. Let the tart cool on a wire rack; serve warm once the filling has cooled slightly, or chill completely and refrigerate before serving. A scoop of ice cream or sorbet pairs nicely.

Fresh apricots can be used in season—blanch, peel, and halve them first. Baking time may vary with fresh fruit, so watch for doneness.

How did this recipe work for you? Share your thoughts in the comments!