French Apricot Tart Recipe | Tarte Aux Abricot

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How to make a French tart

If you have every wanted to learn how to make a French apricot tart, you are in the right place.  Below are step-by-step instructions on how to make an apricot French tart including how to make tart dough.  You CAN make this!  This recipe is easy, simple and authentic.

If you have extra apricots because, um, you have an apricot tree, this recipe is a great way to use apricots.

French Tart Dough Recipe – Step by Step Pictures

This tart dough is easy to make in a food processor.  A special kneading method called fraisage is used to blend the flour and butter together with out making the dough tough.  The dough is worked cold and rolled out just like a pie crust.  You CAN do this! 

Why I love French tarts.

Have you ever heard of the Imposter Phenomenon?  It’s the concept describing high-achieving individuals who have trouble internalizing their accomplishments and believe they will be exposed as a fraud.  It’s not a mental disorder or a personality trait but rather a response to a situation.  It’s really interesting and continues to be studied.

Why do I bring this up?  Because in the kitchen, especially with baking, super especially with French pastries, I feel like a fraud.  Learning  to cook is a life long process which includes at the basic level learning to chop, dice, sauté, wash dishes etc.

With pastries, there is so much more to it.  Baking includes complex chemical reactions that need a narrow window of ingredients to make the reactions happen properly.

Too much flour or liquid in the dough and you pretty much have to start over.  I have always thought of baking as needing an advanced set of skills, sometimes convincing myself that only cooking school graduates should attempt to master, especially with French pastries!

Well, you do need more advanced skills- but the secret that the imaginary angry French Chef from Le Cordon Bleu – that lives in my head- never told me is that each pastry recipe learned builds those skills one-by-one, easily.

French tart dough is a great start to building those skills and that is why I love French tarts!  I even succeeded on the first try!

about Richard Grausman & C-CAP

This apricot dessert recipe is adapted from my latest favorite French cookbook and guide, French Classics Made Easy by Richard Grausman. Although there are many types of fruits that are great in a tart, I used apricots because my apricot tree is very generous.

When I first received my French Classics Made Easy book in the mail, I read it like a novel. It really captured my attention because of how approachable French Cooking was through this well written book.

I was inspired and excited but never thought about the author behind the book, until he reached out to me.

Mr. Grausman is not only a cookbook author but has dedicated his career to helping American cooks succeed in the kitchen and inner-city high school kids develop an outlet for their creativity and transform their own lives.

In 1990 Mr. Grausman piloted a culinary arts program in twelve New York City schools. His Careers in the Culinary Arts Program (C-CAP) has provided a valuable platform for underserved high school students to reach goals, develop a marketable skill and enter culinary college programs that would otherwise be unreachable. Through his leadership, the program has flourished with the help of industry support.

Mr. Grausman has generously offered to help you with your culinary questions including with this tart recipe. He looks forward to helping you on your culinary journey by sharing his expertise and his passion for teaching.

If you are interested in helping support this amazing organization, please consider donating or fundraising for this vital community asset.

The fabulous serving pieces were made by my husband, Mr. Craftiness.

For 15 recipes to cook and eat on Bastille Day, click here!

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Bon Appetit!

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French Apricot Tart Recipe

Yield: 10 slices

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

A French Tarte aux Abricot recipe with step-by-step instructions.  This apricot dessert is a great way to use up apricots if you are lucky enough to an apricot tree.

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Ingredients

• 1 1/3 cups all-purpose flour (190g)
• 1 Tbs sugar
• 8 Tbs cold, unsalted butter (115g)
• 1 large egg
• 1-2 Tbs cold water
• 3 Tbs corn starch
• 1/4 cup sugar
• 3 1/2 cups of fresh apricot haves, may use frozen (thawed)
• 1/2 cup apricot jam mixed with 3 Tbs water
• OPTIONAL

OPTIONAL

• 1/2 cup of sugar to mix with the apricots to increase sweetness.

Instructions

1. Preheat oven to 475F.
2. Place flour and sugar in food processor and pulse a few times. While processing, add butter, one tablespoon at a time until well incorporated.
3. In a small bowl, add egg and water and mix well.  While processing, add egg mixture in a slow stream and continue to process until dough comes together in a ball, take dough out.
4. On a floured surface, dust the dough with flour and fraisage* the dough four or five times until the dough is smooth and doesn't stick to the surface. Form dough into a round shape, refrigerate 15 minutes.
5. Roll dough out on a floured surface into the size and shape that will fit your 9 to 11 inch tart pan. Roll dough up onto rolling pin and transfer to tart pan. Push the dough into the pan at the edges. Using a rolling pin, roll along the top to cut the excess dough off, see pictures above. Poke holes in tart with a fork several times.
6. Sprinkle tart with corn starch and sugar, add apricots.
7. Bake tart on lowest rack for 10 minutes, reduce heat to 425F and continue baking for approximately 30 minutes or until tart is gently boiling and rim of crust is dark brown.
8. Take the tart out and *unmold immediately to put on a cooling rack. When the tart has cooled, brush top with apricot and water mixture gently.

Notes

• Fraisage is a technique of kneading where you take the palm of your hand and push outward, repeating until the dough is flattened. The goal is to push the butter and flour together in a tighter bind.
• To unmold a tart pan, slide part of the pan over the edge of counter, wrap your hand and forearm with a kitchen towel to protect from burns, push up the bottom of the pan to unhinge the ring, letting the ring dangle on your wrist, carry tart to cooling rack, slide off the tart.
• Apricots have lower sugar than many other fruits.  If your sweetness preference is on the higher side, you may want to add an additional 1/2 cup white sugar to the apricots to counter the tartness of the fruit.  This is a tip from one of the readers, thanks Charity!

Recommended Products

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• Cuisinart Elemental 8-Cup Food Processor, White (FP-8) - Walmart.com
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  AmazonBasics Stainless Steel Bowl Scraper/Chopper
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  Webake 11 inch Tart Pan Heavy Duty Quiche Pan Removable Bottom Nonstick Round Pie Pan

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 16mgCarbohydrates: 48gFiber: 2gSugar: 29gProtein: 3g

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Pâte á Choux

French Mushroom Soup

Beurre Blanc, a French White Sauce

French Sardine Pate