Easy Apricot Tart
Craving a spring and summer fruit tart? You’re in the right place. My Easy Apricot Tart turns you into a pastry pro — no fancy skills required. Just grab some puff pastry, slice up juicy fresh apricots, and finish it all with a glossy glaze made from apricot jam or preserves. It’s simple, stunning, and even better with whipped cream, ice cream and caramel.
This recipe has been a favorite since 2022 and was inspired by another one of my favorite tart recipes — the Pear Tart — which uses an easy homemade pie crust that is easily made in the food processor.
Table of contents
Ingredients
- Puff pastry
- Apricots
- Butter
- Preserves
- Sugar
- Whipped cream
- Caramel sauce
Why you need to make this fruit tart
It is the perfect use of seasonal fruit and everything you want in a dessert — effortless, beautiful, and bursting with fresh flavor. With just a few ingredients and minimal prep.
The easiest tart dough
No need for a tart pan — this tart uses a freeform crust. As I mentioned, you don’t have to be a baking whiz to whip up this easy fruit dessert. Simply roll out the puff pastry, top with the apricot slices, and let the oven do the rest.
French apricot tart
Feeling like a taste of France? Make them French style! French fruit tarts are usually made individual size. If you prefer, you can cut the pastry into squares to create individual tartlets.
How do you keep fruit tarts from getting soggy?
The key to keeping the puff pastry crispy is blind baking, which means partially baking the pastry without toppings. Doing this ensures that your pastry stays crisp even if you add a filling with a lot of moisture, like fruit, cream, or custard. It’s an essential technique for avoiding soggy tarts.
Stone fruit season
Sliced stone fruits (like peaches, apricots, plums, and cherries) make the best tarts. You can also use fresh peaches instead of apricots for this recipe. Another one of my favorites, also in season, is my Plum Tart with Cornmeal Crust. The crust for that tart is so good that if you’re feeling adventurous, you might want to try making your own pastry from scratch.
All it takes is a few simple ingredients for this Easy Apricot Tart to come together and the addition of the jam (or apricot preserves) brushed over the fruit enhances the fruity flavor.
Apricot tart serving suggestion
My favorite way to serve with whipped cream (or a scoop of vanilla ice cream) and caramel sauce. Sliced, toasted almonds would add a nice bite also.
Using dried apricots
If it’s not apricot season, a good work-around is using dried apricots. Just soak them in boiling water for 10 minutes to soften and plump, then drain and arrange them on the pastry as you would the fresh ones and bake per the recipe.
Storing leftover fruit tart
Store any leftover fruit tart in an airtight container in the refrigerator for up to 3 days. To keep the crust as crisp as possible, you can reheat slices in a 300°F oven for about 5–7 minutes before serving. You can also enjoy it chilled or at room temperature — it’s delicious either way!
Should you peel apricots before baking?
No need to peel apricots before baking! The skin is perfectly edible and can add a bit of texture and flavor to your dish. In fact, leaving the skin on can help the apricots hold their shape while baking, making them even more delicious. Just be sure to remove the pit before using them in your recipe. Enjoy your baking!
More stone fruit recipes to make
If you can’t get enough of juicy, sun-ripened stone fruits, you’re in for a treat. These recipes celebrate everything we love about summer’s best produce. Whip up my No-Bake Cherry Lemon Cheesecake for a refreshing, fuss-free dessert, indulge in a creamy Panna Cotta with Peach Sauce, or brighten your table with a slice of Summer Mango Pie.
If you’ve made my Easy Apricot Tart, please leave a star rating in the recipe. You can also leave a comment or ask a question below.
Easy Apricot Tart
Pre-made puff pastry is topped with fresh, sliced apricots, jam/preserves. Serve with whipped cream and caramel sauce.
Ingredients
- 1 sheet puff pastry, defrosted
- 6-8 small apricots, pitted and sliced (you may need more depending on size)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons apricot (or peach) jam or preserves
- 1 teaspoon granulated sugar
- Whipped cream (optional)
- Caramel sauce (optional)
Instructions
- Preheat oven to 400°F/200°C.
- Roll out the puff pastry onto a large piece of parchment paper to 11 x 14 inches/28 x 35 cm. Brush the edge with water and fold over ½ inch/1.2 cm all around.
- Poke the middle of the pastry with a fork all over. Use the parchment paper to lift and transfer the pastry to a baking sheet and bake for 10 minutes. This helps keep the pastry crisp under the fruit.
- Arrange the apricot slices on the pastry. Brush pastry edges and apricots with melted butter and sprinkle evenly with the sugar. Bake for 10 minutes. You don’t want the pastry to brown. Remove from the oven and transfer to a cooling rack.
- Heat the jam in a microwave-safe dish for 20 seconds until thinned out, stir, then brush all over the warm tart.
- Slice and serve warm or room temperature with whipped cream and caramel sauce (both optional).
Notes
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 85Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 29mgCarbohydrates 11gFiber 1gSugar 8gProtein 1g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
2 Comments on “Easy Apricot Tart”
Can I bake this in a 9 inch tart pan?
You can use a 9-inch tart pan, but I’m not sure about the baking time—I haven’t tried it myself.