These Apricot Tarts are made with a French Pâte Brisée, a dough very similar to our (American) standard pie crust. Pate Brisee is delicate and tender and made from flour, butter, salt, water and often sugar. The butter is meticulously integrated into the flour, creating a homogeneous dough; a food processor is very handy in this process. The result is a tender crust with a fine crumb.
A regular American pie crust is known for its flakiness. Using a pastry cutter or our fingers, we leave small, visible pieces of butter distributed evenly throughout the dough. It is the steam of the melting butter that creates pockets within the crust, resulting in that flaky texture.
Personally, I love simple fruit pies or tarts. Like Whole Wheat White Peach Galette made with a pie crust or a Apple Pecan Phyllo Crisp made with phyllo dough or Rustic Chocolate Grape Tarts made with pastry dough. It’s not that I don’t like elaborate multi-layered cakes, with all kinds of fixings, it’s more a matter of size, quantity and practicality. A family of two can only eat so much cake a week.
Key Ingredient in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Apricots
- All-purpose flour
- Sugar
- Butter
- Apricot preserves
How to Make Apricot Tarts
Step 1 – Make the pate brisee by combining flour, butter, salt and sugar in a food processor until it is a coarse meal. Add ice water until the dough holds together. Wrap in plastic and keep in the fridge for at least 1 hour.
On a floured surface, roll to a rectangle of min. 6 x 12-inches. Cut out two circles of about 6-inches.
Step 2– Place the circles on a baking sheet lined with parchment paper and poke holes with a fork. Chill for another 15 minutes.
Place in an oven of 400 degrees F. for about 10 minutes. The pies will be pale golden in color.
Step 3 – In the meantime, cut the apricots in half, remove the pit and cut the halves in wedges of about 1/4-inch thickness. No need to peel them.
Step 4 – Place the apricot wedges on the baked pie circles and cover the pie bottoms completely. Sprinkle with a little bit of sugar and place them back into the oven.
Bake at 350 degrees F. for about 30 minutes.
Step 5 – Warm the apricot preserves and brush that onto the warm tarts as soon as they come out of the oven.
Other Recipes with Apricot to Try
Apricot Tarts for Two
Pin Recipe FacebookIngredients
- 1/2 cup all-purpose flour
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 2 1/4 teaspoons granulated sugar
- 1/4 cup butter, cold
- 2 tablespoons ice water
- 2 apricots
- 1/4 cup apricot preserves
Instructions
Make the Pate Brisee
- Preheat the oven to 400 degrees F.
- Make the dough by combining all-purpose flour, cold butter, salt and 1/8 teaspoon of sugar in a food processor until it is a coarse meal. Add ice water until the dough holds together.
- Wrap in plastic and keep in the fridge for at least 1 hour.
- On floured surface, roll the dough to a rectangle of min. 6 x 12-inches. Cut out two circles of about 6-inches.
- Place the circles on a baking sheet lined with parchment paper and poke holes with a fork. Chill for another 15 minutes.
- Place the baking sheet in the oven and bake for about 10 minutes. The pies will be pale golden in color.
Prepare the apricots
- While the pie bakes, cut the apricots in half, remove the pit and cut the halves in wedges of about 1/4-inch thickness. No need to peel them.
- When the pie circles are done baking, lower the oven temperature to 350 degrees F.
- Place the apricot wedges on the baked pie circles and cover them entirely. Sprinkle with the remaining sugar and place the baking dish back into the oven. Bake for another 30 minutes.
- Warm the apricot preserves and brush that onto the warm tarts as soon as they come out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.