Easy Apricot Tart (Made with Store Bought Crust)
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.
Servings: 8
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
Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 843IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg