Easy Apricot Tart Recipe

Introduction

This easy apricot tart combines the flaky crispness of puff pastry with a rich, homemade marzipan base and juicy apricots on top. It’s a simple yet elegant dessert that’s perfect for any occasion, served warm with cream or ice cream.

Ingredients

• 320g sheet ready-rolled puff pastry
• 250g fresh or canned apricots (if fresh, destone and halve; if canned, drain)
• 1 tbsp flaked almonds
• 3 tbsp apricot jam
• Cream or ice cream, to serve
• 175g golden caster sugar
• 280g icing sugar
• 450g ground almonds
• 1 tsp vanilla extract
• 2 eggs, beaten
• ½ tsp lemon juice
• 4 tbsp single cream

Instructions

1. Step 1: Make the marzipan by mixing both sugars with the ground almonds and vanilla extract in a large bowl. Create a well in the center. Reserve 1 tsp of the beaten egg in a small dish, then add the rest of the egg and lemon juice into the well. Mix well.
2. Step 2: Gradually add the single cream, 1 tablespoon at a time, mixing until the mixture is spreadable. Chill for 20 minutes if it feels too warm or greasy.
3. Step 3: Preheat the oven to 200°C (180°C fan) or gas mark 6.
4. Step 4: Roll out the puff pastry on a baking tray lined with baking parchment. Lightly score a 1.5cm border around the edges without cutting through. Score a diamond pattern in the center to prevent puffing.
5. Step 5: Spread the marzipan evenly over the center of the pastry, leaving the border clear. Arrange the apricot halves on top, cut-side down.
6. Step 6: Brush the pastry border with the reserved beaten egg. Bake for 15 minutes.
7. Step 7: Scatter the flaked almonds over the apricots and bake for an additional 5–10 minutes until the almonds are golden and the pastry is cooked through.
8. Step 8: Warm the apricot jam over low heat and brush it over the cooked apricots. Cut the tart into squares and serve warm with cream or ice cream.

Tips & Variations

• If fresh apricots are unavailable, canned apricots work well but be sure to drain them well to avoid excess moisture.
• For extra flavor, add a pinch of cinnamon or almond extract to the marzipan mixture.
• You can replace the flaked almonds with chopped pistachios for a different nutty crunch.
• Chilling the marzipan before spreading helps it hold its shape and makes spreading easier.

Storage

Store any leftover tart covered in the refrigerator for up to two days. To reheat, warm slices gently in the oven at a low temperature to crisp the pastry without drying the filling. This tart is best enjoyed warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

You can prepare the marzipan mixture and the apricot topping in advance, but it’s best to assemble and bake the tart shortly before serving to keep the pastry crisp.

What can I use if I don’t have ready-rolled puff pastry?

You can make your own puff pastry or use shortcrust pastry as an alternative. Keep in mind that the texture and puffiness will differ slightly, but the tart will still be delicious.

Easy Apricot Tart Recipe

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★★★★★

4.7 from 89 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 6–8 servings 1x

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Description

This easy apricot tart features a crisp puff pastry base topped with a rich homemade marzipan layer and fresh or canned apricots. Finished with toasted flaked almonds and a glossy apricot jam glaze, it’s perfect served warm with cream or ice cream for a delightful dessert.

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Ingredients

Scale 1x2x3x

Marzipan Mixture

• 175g golden caster sugar
• 280g icing sugar
• 450g ground almonds
• 1 tsp vanilla extract
• 2 eggs, beaten (reserve 1 tsp for brushing)
• ½ tsp lemon juice
• 4 tbsp single cream

Tart Base and Topping

• 320g sheet ready-rolled puff pastry
• 250g fresh or canned apricots (if fresh, destoned and halved; if canned, drained)
• 1 tbsp flaked almonds
• 3 tbsp apricot jam
• Cream or ice cream, to serve

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Instructions

1. Make the marzipan mix: In a large bowl, combine golden caster sugar, icing sugar, ground almonds, and vanilla extract. Make a well in the center. Reserve 1 tsp of beaten egg separately, then add the remaining beaten eggs and lemon juice into the well. Mix thoroughly, then gradually add single cream 1 tablespoon at a time until the mixture is spreadable. Chill for 20 minutes if the mixture is too warm or greasy.
2. Preheat oven: Heat the oven to 200°C (180°C fan)/gas mark 6. Line a baking tray with baking parchment.
3. Prepare the pastry: Roll out the puff pastry sheet on the lined baking tray. Lightly score a 1.5 cm border around the edges without cutting all the way through. Score a diamond pattern in the center area to prevent it from rising unevenly during baking.
4. Assemble the tart: Spread the chilled marzipan mixture evenly over the pastry center, leaving the border clear. Arrange the apricot halves cut-side down on top of the marzipan layer.
5. Brush and initial bake: Brush the reserved beaten egg over the pastry border. Bake in the preheated oven for 15 minutes.
6. Add almonds and finish baking: Remove the tart from the oven, scatter the flaked almonds over the apricots, then return to the oven and bake for an additional 5-10 minutes until the almonds are golden and the pastry is cooked through.
7. Glaze and serve: Warm the apricot jam gently on low heat and brush it over the apricots to give a shiny glaze. Cut the tart into squares and serve warm with cream or ice cream. The tart will keep chilled for up to two days.

Notes

• If the marzipan mixture becomes too warm and oily, chilling it before spreading helps it set better.
• Scoring the pastry prevents the center from puffing up too much while baking, ensuring an even base for toppings.
• Using canned apricots? Make sure to drain them well to avoid soggy pastry.
• This tart is best served warm but can be stored in the refrigerator for up to two days.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: apricot tart, puff pastry tart, marzipan tart, easy dessert, fruit tart