Apricot and Hazelnut Crumb Tart

Recipe Development, Photography, and Food Styling by Yossy Arefi

This deep-dish Apricot and Hazelnut Crumb Tart is a true celebration of one of blogger and cookbook author Yossy Arefi’s very favorite fruits—the rosy-cheeked apricot. Apricots are one of those fruits that truly come alive with a bit of heat, and in this tart they are wrapped in a toasty and crunchy hazelnut crust and crumble. Use Blenheim apricots if they are available where you live—their honey sweet flavor just can’t be beat. Find more recipes worth breaking your springform pan out in our May/June Issue, here

Apricot and Hazelnut Crumb Tart
Makes 1 (9-inch) tart
  • 1⅓ cups (151 grams) plus 2 tablespoons (14 grams) toasted skinned hazelnuts, divided
  • ⅔ cup (80 grams) confectioners’ sugar
  • 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • 1 teaspoon (3 grams) plus ⅛ teaspoon kosher salt, divided
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) cold water
  • ½ cup (100 grams) granulated sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 pounds (910 grams) fresh apricots, quartered
  • Vanilla ice cream, to serve
  1. In the work bowl of a food processor, pulse together 1⅓ cups (151 grams) hazelnuts and confectioners’ sugar until combined. Add 2 cups (250 grams) flour and 1 teaspoon (3 grams) salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  2. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. With processor running, pour egg mixture through food chute in a slow, steady stream until combined. Pulse until mixture begins to hold together, adding more water if necessary. (The dough should hold together easily when squeezed.) Reserve 1 cup (235 grams) hazelnut mixture for topping. Press remaining mixture into bottom and up sides of a 9-inch springform pan. Freeze until firm.
  3. Preheat oven to 375°F (190°C).
  4. In a small bowl, combine granulated sugar and vanilla bean seeds with fingertips. Stir in remaining ⅛ teaspoon salt; set aside. Roughly chop remaining 2 tablespoons (14 grams) hazelnuts; set aside.
  5. Sprinkle remaining 1 tablespoon (8 grams) flour in prepared tart shell. Starting from outside edge, arrange apricots, standing upright with skins facing out, in tight concentric circles. They should be tightly packed so they stand up on their ends. Sprinkle apricots with sugar mixture. Crumble reserved 1 cup (235 grams) hazelnut mixture over apricots. Sprinkle with chopped hazelnuts.
  6. Bake until topping is deep golden brown and fruit is bubbly, 50 to 60 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely in pan. Remove ring, and serve at room temperature with ice cream.


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