Rustic Apricot Tart
Makes 1 (9-inch/23-cm) tart or 8 (4-inch/10-cm) tartlets
  • Unbleached all-purpose flour, for dusting
  • ½ recipe Pâte Sucrée (below)
  • 1 large egg yolk
  • 3 tablespoons heavy cream
  • ½ cup (100 g) granulated sugar, plus more for sprinkling
  • Seeds of ½ vanilla bean
  • ¼ teaspoon fleur de sel
  • 2 pounds (910 g) Bergeron apricots
  • Confectioners’ sugar, for dusting
  • Crème fraîche or whipped cream, for serving
  1. On a lightly floured surface, use the pâte sucrée to make the tart shell (below). Freeze it for 15 to 20 minutes before baking.
  2. Preheat the oven to 375°F (190°C).
  3. In a small bowl, whisk together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Partially blind bake the tart shell (below).
  4. Raise the oven temperature to 400°F (205°C).
  5. In a small bowl, combine the sugar, vanilla seeds, and salt. Set aside.
  6. Cut the apricots in half and remove the pits. If the apricots are small, cut them into quarters; if they’re large, cut them into eighths. Place the apricots in a large bowl, sprinkle with the sugar mixture, and gently toss until evenly coated.
  7. Working quickly, arrange the apricot slices, tightly overlapping, on the bottom of the tart shell, forming a tight, compact circle. The apricots will shrink as they cook, so try to fit as much fruit in the tart shell as possible. Scrape any remaining sugar mixture left in the bowl over the apricots, then lightly sprinkle them with more sugar. Bake until the pastry is golden and the fruit is cooked through and slightly caramelized, 40 to 45 minutes. The finished tart should have a jam-like consistency, with a golden, flaky crust. The liquid will be bubbling. Let the tart cool to room temperature before serving and then dust with confectioner’s sugar. Serve with a dollop of crème fraîche. The tart is best eaten the day it is made.
Recipe by Bake from Scratch at