Aromatic apricot tart

I highly recommend trying this absolutely delicious tart, which is easier to make than you might expect. It’s a delightful blend of flavors and aromas, from the buttery, melt-in-your-mouth crust to the tangy, fragrant apricot filling.

This tart offers a perfect harmony of textures and tastes, and I promise you’re going to love it.

Ingredients: (for a 27 cm diameter baking pan)

• 450 g flour
• 200 g granulated white sugar
• 3 eggs
• 200 g butter
• 1 packet baking powder
• 40 g brown sugar
• 14–18 apricots (depending on their size—I used large ones)
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 heaping tablespoons cornstarch (for baking)
• 6 tablespoons milk

Preparation:

In a bowl, use a mixer to beat 2 eggs with the white sugar until the mixture is light and fluffy and the sugar has mostly dissolved. Add the room-temperature butter, cut into cubes, along with the baking powder and vanilla extract. Continue mixing until all the ingredients are well combined.

Gradually add the flour, and toward the end, switch to mixing the dough with a wooden spoon, as it will become too thick for the mixer to handle easily.

You’ll end up with a fragrant, smooth dough. Wrap it tightly in plastic wrap and place it in the refrigerator for about an hour.

In the meantime, prepare the filling by washing, pitting, and slicing the apricots.

Place the apricot slices in a bowl. Separate the egg white from the yolk of the third egg—pour the egg white over the apricots. In a small bowl, whisk the yolk together with the milk. Then, add the brown sugar, cornstarch, and cinnamon on top of the apricots as well. Mix everything thoroughly by hand. Cover the bowl with cling film and refrigerate.

Once the dough has chilled in the refrigerator for the required time, remove it and prepare a work surface by generously dusting it with flour. Prepare a baking tray with a removable bottom and line it with parchment paper. Preheat the oven to 170°C (340°F).

Divide the dough into two equal portions. Knead each portion with a little more flour, adding a bit of water if the dough feels too crumbly. Then, using a rolling pin, roll the dough out into a thin, round shape. Be sure to roll it thin, not thick.

From this recipe, I almost always have some dough left over, which I freeze for future use—it’s usually just enough for a tart base and perfect for quick, delicious treats. If you don’t want to keep the leftover dough, feel free to discard it.

Place the dough into the pan and add the apricot filling. A simple way to transfer crumbly dough like this is to carefully roll it onto the rolling pin from the work surface, then unroll it gently over the pan.

Repeat the same process with the second half of the dough, placing it on top. I decided to add some decorative touches, but you can also leave the dough whole, prick it lightly with a fork here and there, and it will be ready to bake.

Once the decorations are complete, use a pastry brush to glaze the tart with the egg yolk and milk mixture.

Bake the tart in the preheated oven for about 35–40 minutes.

This tart is delicious whether served warm or cold and makes the perfect companion to your coffee or tea. Of course, it’s equally delightful on its own! And if you share it with your loved ones, it tastes even better 😉 So, I say head to the market or store and grab the ingredients. This tart is truly a treat you don’t want to miss.

If you try the recipe, let me know how you liked it! 😊

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