A delicious apricot tart that is perfect for summer. The sweet apricots pair perfectly with a buttery crust and a hint of lemon. Serve it warm with a scoop of vanilla ice cream for a truly special dessert.
Apricot Tart
A delicious tart filled with fresh apricots
Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 1 egg yolk
- 1 tbsp ice water
- 1 pound apricots pitted and halved, fresh
- 1/4 cup apricot jam
- 1 tbsp lemon juice
- 1/4 cup sliced almonds
Instructions
- In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and combined.
- Arrange the apricot halves in the tart shell and brush them with the melted apricot jam mixture. Sprinkle the sliced almonds over the top.
- Bake the tart for 35-40 minutes until the crust is golden and the apricots are tender.
- Allow the tart to cool before serving. Enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gFiber: 3g
