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Apricot tart recipe showing the finished tart on a plate with raspberries.

Apricot Tart Recipe

Amanda
This apricot tart recipe is everything! Beautiful, delicious, and totally show stopping! It starts with a buttery shortbread cookie crust, filled with apricot filling (or fresh apricots) and creamy almond pastry cream.
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American

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
  • 6 tablespoons (85 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
  • ¼ 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) You can also use fresh apricots instead!

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. You can also top with fresh apricots!

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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.