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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.
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!
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Sunday 10th of July 2022
Hi! I’m making this for bastille day! Do you peel the apricots?
Monday 11th of July 2022
No, I don't because the skins are very thin and very hard to peel. Enjoy this amazing and traditional dessert!
Sunday 22nd of May 2022
I made this tonight after listening to my french cuisine podcasts; it is splendid. I made a few changes based on personal preference. Substituted 1/2 T. of almond extract for the water that gets mixed with the egg for the crust Used 1/3 strawberriers to 2/3rds apricots Used 1/4 cup white sugar; 1/4 cup light brown 1T. of cornstarch on crust and then sprinkled lightly with cinnamon sugar, as well as on the top before baking I have a large sweet tooth, and the apricots from Trader Joe needed some extra TLC, hence my additions. Your recipe is great; it is all about the fruit.........without the additions of heavier creams, etc. Thank you very very much Sheri I have two beautiful pics but am uncertain where those get uploaded.
Saturday 29th of May 2021
I made this last year and it was fantastic. My tree is full of fruit so I have made it again. It has been out of the oven for 30 minutes and the cornstarch sugar mixture around the apricots is still liquidy. I don't remember if that happened last time and it will finally set? Also what is the best way to store to be eaten the next day. Thanks!
Sunday 30th of May 2021
Hello Adrienne, I'm glad you liked this tart last year. I haven't had a problem with the juice being too thin around the tarts. Did it thicken when it cooled? The only thing I can think of is that the corn starch might not have been sprinkled evenly across the dough. Corn starch doesn't expire like baking soda or baking powder so even if your cornstarch is older, I think it should still work fine. I have also used tapioca starch in a similar matter with great results. I have left my tart both covered and on the counter for the next day and also stored it in a lidded food storage container. Both works for me. Richard Grausman wrote the Book: French Classics Made Easy and has offered his culinary advice. I suggest you reach out to him, he really enjoys helping people. He can be reached at RGrausman(at)CCAPinc.(org). I hope your tart thickened up! Let me know how it goes.
Tuesday 5th of January 2021
I have made this twice now as it is apricot season in Australia, it is divine, I made my pastry vegan.
Thursday 7th of January 2021
What a great idea Christine! I should mention that you can do that. Did you use margarine? Thanks for trying this, I've had great results so far:)
Wednesday 8th of July 2020
Thanks for using and crediting my recipe. If you or your readers ever have questions or a problem with any of the recipes in my book, French Classics Made Easy, don't hesitate to reach out to me at my email address below.
Thursday 9th of July 2020
Thank you Mr. Grausman for you generosity. You are a natural teacher and it really comes through in your writing. Your book has really given me confidence to try French pastries in my own kitchen. Your explanations are clear and helpful in understanding the techniques and what to look for. Your book seems to be popular with readers, I refer to it frequently. Again THANK you!