23 August 2013

Apricot Tart

This is a gorgeous summer tart perfect for the last of those lazy, long summer evenings. 
Apricots are hugely underused in comparison with your typical summer berries, peaches and nectarines but still have such a beautiful tangy flavour that paired with sweet pastry and a rich creamy creme patisserie is heaven!
This recipe is from Paul Hollywood's "How to Bake" book - something I keep turning back to now that  I'm hooked on the new series of The Great British Bake Off!
There's something so satisfying about making a good creamy creme patisserie marbled with specks of vanilla. 

To make your own:

For the sweet pastry:

165g plain flour
25g ground almonds
120g chilled butter
55g caster sugar
1 medium egg

Extra flour for dusting 

1 egg (beaten with a splash of milk as an egg wash)

For the creme patisserie:

100g caster sugar
4 medium egg yolks
40g cornflour
500ml full-fat milk
2 vanilla pods
40g butter
2tbsp Kirsch

For the topping:

600g ripe apricots (or tinned)
3 tbsp apricot jam
1tbsp Kirsch


To make your pastry:

Mix the flour and ground almonds in a large mixing bowl.

Add in the cubed chilled butter and rub it into the flour and almonds using your fingertips until you are left with a mixture that resembles breadcrumbs. 

Next stir in the sugar and then break in the egg. 

Using your hands, mix the ingredients together until you have a soft dough. 

Shape the dough into a ball on a lightly floured surface and then wrap in cling film. Chill in the fridge until later. 

To make the creme patisserie:

Whisk together the egg yolks, sugar and cornflour in a separate mixing bowl using an electric whisk. 
Once smooth and pale, set aside. 

Add the milk to a large saucepan. Cut the vanilla pods in half and scrape out the seeds using the back of a knife. Add the seeds to the milk along with the empty vanilla pods. 

Bring the milk to the boil over a medium heat.

Once the milk starts to boil, remove it from the heat and pour about a quarter of it into the egg mixture, whisking at the same time. Once combined, return this mixture to the rest of the milk in the saucepan and then continue to heat it over a gentle heat. Continue to stir until the mixture thickens and you have a smooth, creamy mixture.

Once thickened, immediately sieve the mixture into another bowl and then stir in the butter. Cover with a disc of baking paper and leave to cool. Once cool, chill in the fridge until needed. 

For the pastry:

Roll out the chilled pastry on a lightly floured work surface- this is quite a crumbly pastry so you may have to add a little more flour gradually and continue to press it back together and re-roll until you can roll it thin enough to fill a 25cm loose-based tart tin. 

Gradually ease the rolled out pastry into the greased tin, leaving any excess pastry hanging over the edge. 

Chill in the fridge for about 15 mins. 

Whilst the pastry is chilling, preheat your oven to 180 degreesC. 
Once chilled, prick the pastry base all over with a fork and then line with baking paper and baking beans or rice. 

Bake blind for 15 minutes and then remove the baking paper and baking beans. 
Brush the pastry with eggwash and return to the oven for another 8-10 mins. 

Once golden brown and baked, trim off the rough edges and cool in the tin for about 10 minutes. 
Then remove the tart base from the tin and cool on a wire cooling rack. 

Beat the Kirsch into the creme patisserie and then spread over the cooled pastry. Top with the apricots once stoned and halved. 

In a small pan, warm the apricot jam and 1tbsp Kirsch , strain and brush over the apricots as a glaze. 

Serve with creme fraiche or vanilla ice cream. 

Best eaten the same day. 


  1. Yum, it looks sooo delicious, especially the pastry! If the pastry isn't good, I don't like the tart. The apricots on top are just inviting you to be eaten. I love it that you didn't cut them into small pieces, this looks so much better!

    Sofie x

    1. Thanks Sofie, making pastry is something I always used to do when making jam tarts with my grandma- a good pastry makes so much difference! xxx

  2. Looks yummy Katie, I love apricot tarts. Best thing ever!!

    Katie <3

    1. Thanks Katie- apricots are solo delicious! xx

  3. Thanks for sharing this recipe. Love the step by step photos and it looks amazing.

    Keep 'em coming!

    All the best,


    1. Thanks Sandy- apricots are so underused in cooking but they makes such a lovely dessert! xxx

  4. This looks so delicious!! Lovely post!! :) xoxo

  5. I love the idea of a apricot tart instead of the usual berry, this looks delicious!

    1. I love the texture of apricots too - a favourite breakfast of mine as well!xxx

  6. I LOVE apricots, this looks absolutely delicious.. may have to get in the kitchen!

    The Dress Code | Fashion, Beauty, Music & Lifestyle

  7. I love love love apricots!!! Never had tinned ones, and I'd like to keep it that way, so I'll probs use fresh ones for this =)

    Teffy { Teffys Perks Blog }


    1. yes definitely:) both work well though xxx

  8. This tart came out beautiful! I love that there are vanilla beans in here too - my favorite! And you're right - I definitely don't use apricots enough!

    1. Thanks Ashley- really creamy vanilla creme patisserie is so satisfying to make! I'd love to visit Madagascar and bring back a whole load of their delicious vanilla! xx

  9. Mmm this looks so tasty, it so reminds me of summer. We have tarts all the time when we go to France in summer, I'd love to have a go myselfxx

    1. thank you! oooo I can imagine- the glazed french apple tarts look so delicious! xxx

  10. wow this looks great!
    would you like to follow each other on bloglovin?
    let me know :)
    - Janine


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x