Apricot Tarts Recipe
If you’re looking for an irresistibly simple dessert that gleams with color and flavor, Apricot Tarts are about to become your new go-to treat. Each bite delivers that blissful marriage of crisp, buttery pastry and jammy-sweet apricot—perfect for brightening any afternoon tea, ending a cozy dinner, or impressing at brunch. Whether you make them with fresh apricots in summer or reach for preserves in cooler months, these golden pastries turn minimal effort into maximum delight.
Ingredients You’ll Need
-
Puff Pastry:
1 sheet, thawed
Apricot Preserves:
1/3 cup
Fresh Apricots:
6–8 (halved and pitted)
Sugar:
1 tablespoon
Egg Wash:
1 egg + 1 tablespoon water
Powdered Sugar:
for dusting (optional)
How to Make Apricot Tarts
Step 1: Prep the Oven and Pastry
Start by preheating your oven to 400°F (200°C) and lining your baking sheet with parchment paper. Roll out your thawed puff pastry on a lightly floured surface, then cut it into six equal rectangles so everyone gets their own perfect tart. Arrange these on the prepared baking sheet—they’ll puff up, so give them a bit of breathing room.
Step 2: Score the Borders
Using a sharp knife, gently score a 1/2-inch border around each rectangle. Be careful not to slice all the way through—you just want to mark the dough so the edges can rise gloriously around the fruit.
Step 3: Add Apricot Preserves
Spoon 1 to 2 teaspoons of apricot preserves onto each rectangle and spread it evenly, staying inside the borders. This layer melts together with the fresh fruit, giving your Apricot Tarts a truly luxurious filling.
Step 4: Top with Fresh Apricots and Sugar
Arrange the apricot halves, cut-side down, over the preserves on each tart. Then sprinkle them with a pinch of sugar—this not only sweetens but also creates those beautiful golden, caramelized edges.
Step 5: Egg Wash the Edges
In a small bowl, whisk the egg with a tablespoon of water to make your egg wash. Brush this mixture over the outer pastry borders for that irresistible golden sheen once baked. This step brings your Apricot Tarts from homemade to patisserie-level in no time.
Step 6: Bake
Slide your tarts into the oven and bake for 18 to 20 minutes, or until the pastry has puffed dramatically and turned a rich golden brown. The apricots should be bubbling slightly and the kitchen will smell absolutely incredible.
Step 7: Cool and Finish
Let your Apricot Tarts cool for a few minutes on the baking sheet—they’ll be piping hot straight from the oven. Once they’re warm but not scorching, dust them with a little powdered sugar for that classic bakery finish, if you like.
How to Serve Apricot Tarts
Garnishes
A simple dusting of powdered sugar is elegant, but you can also scatter finely chopped pistachios, drizzle a ribbon of honey, or add a touch of whipped cream for added indulgence. Each garnish brings out a different note—from extra crunch to creamy contrast—making these tarts even more special.
Side Dishes
Serve these Apricot Tarts with a scoop of vanilla ice cream to play up the warm-fruity and cold-creamy contrast. For something lighter, pair with a dollop of Greek yogurt or a handful of fresh berries for a beautiful brunch spread.
Creative Ways to Present
For a playful twist, make mini Apricot Tarts in muffin tins for individual bites at parties. Or, slice large tarts into triangles and stack on a platter with fresh mint sprigs and edible flowers—they’ll look as joyful as they taste!
Make Ahead and Storage
Storing Leftovers
If you have extra Apricot Tarts, allow them to cool completely before placing in an airtight container. Store at room temperature for up to one day, or refrigerate for up to three days—the pastry will soften slightly but still be delicious.
Freezing
Wrap cooled tarts individually in plastic wrap, then store them in a freezer bag. Apricot Tarts freeze beautifully for up to one month. Thaw overnight in the fridge and reheat before serving for the tastiest texture and fresh-from-the-oven feel.
Reheating
To revive flaky layers and juicy fruit, pop the tarts in a 350°F (175°C) oven for 5 to 8 minutes, or until warmed through. Avoid microwaving, as it can make the pastry soggy rather than crisp.
FAQs
Can I use other fruits instead of apricots?
Absolutely! Peaches, plums, nectarines, or even apples work well in place of apricots. Just be mindful that some fruits may release more juice, so a light dusting of flour or a touch of cornstarch under the preserves can help prevent soggy pastry.
Is it okay to use store-bought puff pastry?
Yes—store-bought puff pastry is a lifesaver for quick desserts like Apricot Tarts. Just make sure it’s fully thawed before using, and roll it gently to get even layers if needed.
How can I make this recipe vegan?
Swap the egg wash for a mixture of non-dairy milk and maple syrup or a bit of neutral oil, and check that your puff pastry is made without butter. You can also use plant-based preserves for an all-vegan treat.
Can I prepare Apricot Tarts ahead of time?
You can assemble the tarts (except for the egg wash) and refrigerate for up to a day before baking. When ready, brush with egg wash and bake fresh for the best texture.
What if I don’t have apricot preserves?
Any stone fruit preserves or jam work in this recipe—try peach, plum, or even orange marmalade if you’re feeling adventurous. The preserve creates a sweet base that brings all the fruity flavors together.
Final Thoughts
I hope you give these Apricot Tarts a whirl soon—they’re as gorgeous as they are easy, and every bite delivers that perfect blend of flaky pastry and juicy fruit. Whether you whip them up for a weeknight dinner or a special celebration, I promise they’ll steal the show on any table!
Print
Apricot Tarts Recipe
- Total Time: 30 minutes
- Yield: 6 tarts
- Diet: Vegetarian
Description
Delicious Apricot Tarts made with puff pastry, fresh apricots, and apricot preserves. These easy-to-make tarts are perfect for a summer dessert.
Ingredients
Puff Pastry:
1 sheet, thawed
Apricot Preserves:
1/3 cup
Fresh Apricots:
6–8 (halved and pitted)
Sugar:
1 tablespoon
Egg Wash:
1 egg + 1 tablespoon water
Powdered Sugar:
for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry on a lightly floured surface and cut it into 6 equal rectangles. Place on the baking sheet.
- Assemble the tarts: Score a border around each rectangle, spread apricot preserves inside, place apricot halves on top, sprinkle with sugar.
- Brush with egg wash: Whisk egg with water, brush along pastry edges.
- Bake: Bake for 18–20 minutes until golden. Dust with powdered sugar before serving.
Notes
- You can use canned apricots or substitute with other fruits like peaches or plums.
- Serve warm with a scoop of vanilla ice cream for a delightful dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
