This easy apricot tart recipe is everything—beautiful, delicious, and totally show-stopping! It starts with a buttery shortbread cookie crust, filled with apricot filling and creamy almond pastry cream.
Then it gets topped with a colorful mix of fresh berries that make it look almost too good to eat (almost!). Whether you’re hosting a laid-back brunch or a fancy dinner party, this dessert is guaranteed to impress. Check out my shortbread cookie sandwiches and banoffee tarts too!
Why You'll Love This Recipe
- Taste: The sweet-tart apricot filling pairs beautifully with the rich almond pastry cream, while the fresh berries add a burst of flavor and brightness.
- Texture: The combination of the buttery, crumbly crust, silky pastry cream, and juicy fruit creates a symphony of textures.
- Ease: These mini apricot tarts look impressive, but the steps are straightforward, making it an approachable recipe for home bakers.
Baking Tips
- Using a kitchen scale is a total game-changer for making apricot tartlets. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Ingredients
What you'll need for these apricot and almond tarts:
- Whole Milk: Forms the base of the almond pastry cream, providing a creamy texture in this apricot tart recipe.
- Cornstarch: Helps thicken the pastry cream to the perfect consistency.
- Egg Yolks: Adds richness to the pastry cream; tempering them is key to avoiding curdling.
- Apricot Filling (SOLO Brand): Pre-made for convenience, this filling is flavorful and easy to work with.
- Fresh Fruit: Use vibrant, in-season berries to add color and natural sweetness to this recipe apricot tart. Check out my strawberry white chocolate cheesecake too!
- Butter: Essential for the pastry cream and the crust; high-quality butter ensures the best flavor and texture.
- Shortbread Cookie Crust: Opt for a crust made with high-quality shortbread, where butter is the first ingredient. If you love shortbread, check out my orange chocolate shortbread, and cinnamon shortbread!
See recipe card below for quantities.
Instructions
Let's make this apricot tarts recipe!
- In a large bowl, combine the crushed cookie crumbs with melted salted butter and granulated sugar. Stir until everything is evenly coated and the mixture is moist. Scoop a heaping ¼ cup of the cookie crumb mixture into each tart pan. Press the crumbs firmly into the bottom and up the sides of each tart pan, making sure the crust is well packed and even. I do this with the bottom of measuring cup.
- In a medium bowl, whisk together the egg yolks, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
- In a medium saucepan, combine the remaining 1 ¾ cups of milk and the remaining ¼ cup of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering. Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly.
- Keep the heat at medium and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to bubble and can coat the back of a spoon. To test, run your finger down the back of the spoon—the line should remain clear without dripping. Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl. While the pastry cream is still warm, whisk in the extracts and butter until fully combined.
- Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
- Spoon 1-2 tablespoons of the apricot filling onto the bottom of the tart shell, spreading it into an even layer. Next, add 2 tablespoons of pastry cream on top, gently smoothing it out. Finish by arranging a handful of fresh berries on top.
Hint: Mix a little water with a little bit of the apricot filling to create a glaze and brush onto the fruit for a finished pretty touch.
Pro Tips
- Temper the Egg Yolks: Slowly pour a small amount of hot milk into the egg yolks while whisking constantly. This prevents the yolks from curdling when added to the hot milk.
- Whisk on the Stove: Keep whisking the pastry cream on medium heat until it starts to bubble. It’s ready when it bubbles, thickens, and coats the back of a spoon.
- Constant Whisking: This ensures the eggs don’t cook and curdle. If you stop whisking, you risk a lumpy cream. You can strain it through a fine mesh sieve if you cooked some of the egg.
- Prevent Skin Formation: Once the pastry cream is cooked, place plastic wrap directly on the surface before refrigerating. This prevents a skin from forming.
Variations
Twists on this apricot tart recipe!
- Pastry Cream: Use a different extract in the pastry cream, such as coconut or orange, for a flavor twist.
- Crust: Swap the shortbread cookie crust for a graham cracker crust or traditional tart crust. My lemon bars have graham cracker crust!
- Fruit: Change up the fruit topping to match the season, such as figs, peaches, or cherries.
Storage
Room Temperature: Not recommended.
Refrigerator: Refrigerate the pastry cream for up to 4 days. Make sure it has plastic wrap directly on the surface and in an airtight container. For the best results, assemble the tarts just before serving to prevent the pastry cream from developing a skin. These tarts are at their peak when enjoyed the same day they're assembled.
Freezer: I don't recommend freezing this apricot tart recipe.
FAQ
Can the tarts be made in advance?
I would assemble the tart or tarts the same day as eating to prevent the pastry cream from forming a skin.
When is apricot season?
Typically May through July.
What cookies do you recommend for the crust?
I chose high-quality, all-butter shortbread cookies with a simple, minimal ingredient list. Avoid cookies with a lot of added sugar, as they can make the dessert overly sweet and negatively affect the texture.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Apricot Tart Recipe
This apricot tart recipe is everything—beautiful, delicious, and totally show-stopping! It starts with a buttery shortbread cookie crust, filled with apricot filling and creamy almond pastry cream.
Equipment
- 4 inch tart pans with removable bottoms or 9 inch tart pan with removable bottom
- Measuring cups or kitchen scale
- Measuring Spoons
- Medium Saucepan
Ingredients
Tart Crust
- 2 and ½ cups (335 grams) shortbread cookie crumbs high quality pure butter
- 7 tablespoons (98 grams) melted salted butter add a pinch of salt if you do not have salted butter
- 1 tablespoon (15 grams) granulated sugar
Apricot tart filling- Pastry Cream
- 4 large egg yolks
- ⅓ cup cornstarch
- ½ cup granulated sugar
- 2 cups whole milk
- 3 tablespoons salted butter room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Store Bought Apricot Filling (1 can)
Instructions
Tart Crust
- Use a food processor to crush shortbread cookies until they are fine crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin until finely ground.
- In a large bowl, combine the crushed cookie crumbs with melted salted butter and granulated sugar. Stir until everything is evenly coated and the mixture is moist.
- Scoop a heaping ¼ cup of the cookie crumb mixture into each tart pan. Press the crumbs firmly into the bottom and up the sides of each tart pan, making sure the crust is well packed and even. I do this with the bottom of measuring cup.
- Place in the refrigerator for at least 30 minutes to allow the crust to set and firm up.
Almond Pastry Cream
- In a medium bowl, whisk together the egg yolks, cornstarch, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
- In a medium saucepan, combine the remaining 1 ¾ cups of milk and the remaining ¼ cup of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering.
- Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly.
- Keep the heat at medium and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to bubble and can coat the back of a spoon. To test, run your finger down the back of the spoon—the line should remain clear without dripping.
- Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl.
- While the pastry cream is still warm, whisk in the extracts and butter until fully combined. Taste for salt, add a pinch if needed. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
Assembling
- Spoon 1-2 tablespoons of the apricot filling onto the bottom of the tart shell, spreading it into an even layer. Next, add 2 tablespoons of pastry cream on top, gently smoothing it out. Finish by arranging a handful of fresh berries on top.
Notes
Room Temperature: Not recommended.
Refrigerator: Refrigerate the pastry cream for up to 4 days. Make sure it has plastic wrap directly on the surface and in an airtight container. For the best results, assemble the tarts just before serving to prevent the pastry cream from developing a skin. These tarts are at their peak when enjoyed the same day they're assembled.
Freezer: I don't recommend freezing this apricot tart recipe.
Temper the Egg Yolks: Slowly pour a small amount of hot milk into the egg yolks while whisking constantly. This prevents the yolks from curdling when added to the hot milk.
Whisk on the Stove: Keep whisking the pastry cream on medium heat until it starts to bubble. It’s ready when it bubbles, thickens, and coats the back of a spoon.
Constant Whisking: This ensures the eggs don’t cook and curdle. If you stop whisking, you risk a lumpy cream. You can strain it through a fine mesh sieve if you cooked some of the egg.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
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