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This apricot tart is a decadent French inspired tart bursting with amazing Summer apricot flavor. It is made with store bought crust, which makes this dessert incredibly easy to put together.
If there was a dessert that could represent the epitome of summer, it would be this apricot tart, also known as tarte aux abricots in French. It’s got a light flakey crust, and a sweet yet tart apricot filling. It is beautiful with it’s golden baked apricots. And it tastes even better than it looks.
It’s amazing for breakfast, snack, or dessert. And it is always an impressive showstopper. Luckily, this recipe is easy to make by using store bought crust. If you love tart recipes, try my apple tart or nectarine tart recipes.
Table of Contents
Why this recipe works
- You only need 4 ingredients!
- It is an impressive decadent, rich dessert, that is easy to make. You only need to follow a few steps to make it.
- Using a store bought crust makes the prep for this apricot dessert very easy.
- This recipe has an elegant French flair to it.
Recipe Ingredients
- Store bought pie crust– Use your favorite brand. Most packages come with 2 crusts in them. You only need to use one here.
- Peach or apricot jam– make sure to use a jam without added sugar. I like using St. Dalfour jam because they don’t add sugar and the flavor is great.
- Brown sugar– this helps sweeten the natural tartness of the apricots. It also caramelizes while cooking.
- Rolled oats– this helps absorb the extra liquid that releases from the apricots while cooking.
- Fresh apricots– these are usually only available during the summer months.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Grease the tart pan. I like using an olive oil spray to do so.
Step 2: Add your pie crust to the tart pan. Press the sides down into the sides of the pan using a fork.
Step 3: Add a layer of jam and spread it around evenly.
Step 4: Add a layer of rolled oats and then add the halved apriocts on top.
Sprinkle with brown sugar on top. Sprinkle a few drops of water on top.
Step 5: Bake until golden. Then let everything sit for 15 minutes before serving.
Expert Tips
- It is best to use a pie crust made with real butter, I like the one from Trader Joes.
- If you are using refrigerated pie crust, you can use it immediately for this recipe. If you are using frozen pie crust, follow the instructions on the package to defrost it.
- If the crust cracks when you put it into the pan, use fingers to mold it back together when in the tart pan.
- If you like your tart to have a hard bottom, precook if for 10 minutes before adding any of the inside layers.
- Use a 9.5 inch round tart pan. I like using the le creuset tart dish. But I also like using a more traditional tart pan as well.
- Make sure to sprinkle the top of the tart with water before baking. This helps the brown sugar caramelize while cooking.
- I also like to do a light olive oil spray on top too. This helps the apricots cook.
Recipe FAQs
Yes! You can. I have a good recipe for a gluten-free dairy free pie crust. If you want to make a traditional one, try this tart crust recipe.
You can use cornmeal or semolina flour.
Cover the pan in aluminum foil and store on the counter for 2-3 days or in the fridge for 4-5 days.
Serve warm out of the oven. You can serve it as is or add ice-cream or whipped cream to it.
Serve it cold for breakfast.
Serve it as a snack with a side of fruit.
Other stone fruit recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Easy Apricot Tart (Made with Store Bought Crust)
Ingredients
- 1 store bought pie crust , (they usually come in packs of two, and you'll only use one)
- 4 Tablespoons peach or apricot jam , the kind without added sugar, like St. Dalfour
- 1/4 cup rolled oats
- 10 fresh apricots, (10-12 should work, depending on size)
- 1 Tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees F. Grease your 9.5 inch tart pan. I like to use an olive oil spray. Then, place your store bought crust into the pan, pushing the edges of the crust into the sides of the pan with a fork.
- Add the jam to the crust and evenly distribute it with the back of a spoon.
- Evenly sprinkle the rolled oats on top of the jam.
- Cut the apricots in half and remove the pits/seeds. Then place the apricots, face down, in a circular pattern in the pan. Each apricot should be touching another one until the pan is filled.
- Evenly sprinkle the brown sugar on top of the apricots. Then lightly sprinkle the tops of the apricots with water. If you have an olive oil spray, you could do a quick light spray on top of them.
- Bake for 65-75 mins, until the crust is golden brown and the fruit is bubbly. Let the tart sit for 15 minutes after baking, so the liquid has time to harden.
Notes
- It is best to use a pie crust made with real butter, I like the one from Trader Joes.
- If you are using refrigerated pie crust, you can use it immediately for this recipe. If you are using frozen pie crust, follow the instructions on the package to defrost it.
- If the crust cracks when you put it into the pan, use fingers to mold it back together when in the tart pan.
- If you like your tart to have a hard bottom, precook if for 10 minutes before adding any of the inside layers.
- Use a 9.5 inch round tart pan. I like using the le creuset tart dish. But I also like using a more traditional tart pan as well.
- Make sure to sprinkle the top of the tart with water before baking. This helps the brown sugar caramelize while cooking.
- I also like to do a light olive oil spray on top too. This helps the apricots cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best summer dessert, it will have everyone salivating for more!
Thanks for the tips!