These are built on pâte brisée, a classic French butter pastry that I come back to again and again for small-batch baking. It has a richness and snap that a basic pie dough doesn’t, and it bakes into a golden disc that holds its own under juicy fruit without going soft. No tart tin, no blind baking, no special equipment. Just two rounds of dough on a parchment-lined pan, topped simply and slid into the oven.
The apricot preserves come in at the very end, and that timing is everything. Brushed over the warm fruit straight from the oven, it melts on contact into a glaze that makes the whole thing gleam. It’s one of those small steps that takes ten seconds and makes all the difference.
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.
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Key Ingredients 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 pâte brisée 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°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°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. It gives them a beautiful shine.
Six inches may seem like quite a tart for on person, but it is not. Considering the fact that it is just fruit and a flavorful bottom, no cream, no icing, no nuts.
Other Recipes with Apricot to Try
Apricot Tarts for Two
Pin Recipe FacebookIngredients
- 1/2 cup all-purpose flour, plus 2 tablespoons
- 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°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°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.