For today's recipe, we are making this delicious Easy Apricot Tart Recipe | Tastes of Summer. If you prefer fruity desserts then this is the one for you. There's even a secret hidden chocolate layer for the chocolate lovers which compliments this apricot tart so well. I hope you enjoy it!
Check Out The Recipe Video Below
Easy Apricot Tart Recipe | Tastes of Summer
Ingredients
Sweet Pastry
150g x Plain/all-Purpose Flour
50g x Icing Sugar
75g x Unsalted Butter (diced)
1 x Egg Yolk
Cold Water to Bind
Frangipane Filling
150g x Unsalted Butter
100g x Caster Sugar
3 x Eggs
150g x Ground Almonds
1 tsp x Vanilla Extract
Chocolate Layer
100g x Dark Chocolate
Topping
8 x Ripe Apricots
1 Tbsp x Apricot Jam or Honey to Glaze
Icing Sugar for Dusting
Method
1. To make the sweet pastry, place the flour and icing sugar into a mixing bowl and whisk together. Add in the butter and rub it into the flour to create a breadcrumb consistency. Mix through the egg yolk and a splash of water to bind. Mix until it comes together to form a dough. Wrap in cling film or parchment paper and place into the fridge for one hour.
2. To make the frangipane filling, place the butter and sugar into a mixing bowl and cream together until light and fluffy. Gradually add one egg at a time mixing between each one until fully incorporated. Mix through the ground almond and vanilla extract and set to one side until ready to use.
3. Back to the pastry. After 1 hour, take from the fridge and roll out on a floured surface until it’s big enough to line your chosen tart tin. Press it firmly down into the edges. Don’t worry if it breaks in places, you can easily patch it up with excess pastry. Dock the bottom of your pastry case using a fork and place it into the fridge to firm up for 10 minutes. Next, trim off the excess pastry from around the edges and place in a sheet of parchment paper. Fill it with baking beans (or rice) and bake in a preheated oven at 170°C Fan for 20 minutes. After 20 minutes remove the baking beans and bake for a further 5 minutes.
4. For the chocolate layer, melt the chocolate and spread it inside the pastry case including all around the sides.
5. Fill it with the frangipane mixture and speed out before topping it with your apricots. I’ve simply cut the apricots in half and remove the stone but you can arrange yours in any creative pattern you like. Bake your tart in a preheated oven at 160°C Fan for 50 to 55 minutes until golden brown. While its still hop brush the top with warm apricot jam of honey.
6. Remove from the tin and cool on a cooling rack. I then recommend placing it in the fridge for at least 2 hours before dusting with icing sugar and cutting it into slices.
Serve warm or cold and enjoy!
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