Tarte Aux Abricots (Apricot Tart)

Tarte Aux Abricots (Apricot Tart)

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This Tarte aux Abricots (Apricot Tart) with a crumbly, buttery crust and sweet apricot filling is one of the most popular desserts in France.
Servings: 4
Calories: 385


  • 2 oz unsalted butter
  • 4 oz plain flour
  • 1/2 oz sugar
  • 1 egg yolk
  • 14 oz can apricot halves in natural juice
  • 3 floz double cream
  • 1 egg
  • 1 tbsp caster sugar
  • few drops vanilla essence


  • Rub the butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the sugar and then the egg yolk and enough cold water to bind. Knead lightly.
  • Wrap in non PVC film and chill for 30 minutes.
  • Roll out and use to line an 8 inch (20 cm) fluted flan tin. Prick well with a fork. Bake blind at Mark 5 (190°C) 375°F for 15 minutes.
  • Arrange the apricots, cut side uppermost, on the pastry.
  • Bake at Mark 4 (180°C) 350°F for 25 minutes.
  • Beat the cream with the egg, sugar and vanilla essence, pour over the fruit and cook for a further 10 minutes.
  • Serve warm or cold.
Calories: 385 kcal
Carbohydrates: 40 g
Protein: 7 g
Fat: 23g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 29 mg
Potassium: 328 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 2716 IU
Vitamin C: 10 mg
Calcium: 47 mg
Iron: 2 mg
Cuisine French
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