French Apricot Tart
Hey there, fellow food enthusiasts! Today, I am thrilled to share with you a delightful recipe that celebrates the vibrant flavors of apricots: French Apricot Tart. As an experienced chef and passionate food blogger, I am excited to unveil this unique recipe that showcases the natural sweetness and tanginess of apricots in a buttery, flaky pastry. Get ready to embark on a culinary adventure that will transport your taste buds to the sun-kissed orchards of Provence!
Equipment
- oven
- 1 separate bowl
- 1 tart pan
Ingredients
- 1 1/3 cups of white flour
- 1 Tbsp. of white sugar
- 8 Tbsp. of butter soft
- 1 egg beaten
- 1 to 2 Tbsp. of cold water
- 3 Tbsp. of cornstarch
- 1/4 cup of white sugar
- 3 1/2 cups of apricot halves
- 1/2 cup of apricot jam + 3 Tbsp. of water mixed together
Instructions
- Preheat the oven to 475 degrees.
- In a bowl, add in the beaten egg and 1 tablespoon of water. Whisk until lightly beaten.
- In a separate bowl, add in the white flour, white sugar and butter. Stir well until mixed. Slowly add in the beaten egg and continue to mix until a dough forms.
- Place the dough onto a flat surface. Knead for 2 minutes or until smooth in consistency. Place into a bowl and place into the fridge to chill for 15 minutes.
- Place the dough onto a flat surface. Roll until 9 to 11 inches in diameter. Place into a tart pan, making sure to spread up the sides. Poke holes in the pastry.
- Sprinkle the cornstarch and white sugar over the pastry. Add in the apricot halves.
- Place into the oven to bake for 10 minutes. Lower the heat of the oven to 425 degrees. Continue to bake for 30 minutes.
- Remove and brush the top of the tart with the apricot jam. Cool for 10 minutes before serving.
Video
Notes
The key to a truly exceptional French Apricot Tart lies in selecting ripe and juicy apricots. Look for apricots that are slightly firm but yield to gentle pressure when ripe. They should have a vibrant orange color and a sweet fragrance. Avoid overly soft or wrinkled apricots, as they may be overripe and lack the desired texture and flavor. Remember, the quality of your apricots will greatly influence the overall taste of your tart!