This French-inspired summer dessert features soft, juicy fresh apricots with beautifully charred edges, nestled on a crisp, buttery pastry crust. Finished with a glossy apricot jam glaze, this vegan tart is wonderfully simple yet guaranteed to impress.
I have a deep and enduring love for fruit tarts. Whether it’s blueberry, apple, plum, or any other variation, I’m always ready to dig in. But among all of them, apricot tart holds a special place in my heart—specifically, the one my grandmother makes.
She has a remarkable talent for charring the fruit to absolute perfection. The edges are never burnt, just beautifully caramelized, giving her tarts a rustic, homely charm and a subtle, toasted nuttiness that makes you crave a second slice.
While her tart is undeniably wonderful, I’ve always found it a touch too sweet for my taste. So, I set out to adapt her recipe, reducing the sugar significantly. The challenge, however, was that apricots can turn quite tart after baking without enough sugar. My solution? A quick 5-minute poach in a light syrup. This clever step yields a tart that’s perfectly balanced—juicy and fruity, without being overly sweet or sour.
⭐️ Why You Should Try It
- Perfectly balanced sweetness: The quick poaching technique ensures the apricots are sweet, juicy, and never sour.
- Buttery, crisp crust: A simple homemade shortcrust pastry that’s flaky, golden, and provides the perfect base for the fruit.
- Rustic elegance: This tart looks as beautiful as it tastes, with a charming charred fruit finish that’s both rustic and refined.
- Just 5 simple ingredients: You likely already have most of what you need in your pantry.
- Versatile serving options: Enjoy it warm or cold, on its own, or with vegan ice cream or coconut cream.
📘 What Is Apricot Tart
Apricot tart—or “tarte aux abricots” as it’s known in France—is a classic summer dessert featuring fresh apricots baked into a sweet shortcrust pastry. This traditional French recipe is a beloved staple during the peak apricot season, celebrating the fruit’s natural sweetness and vibrant color.
🍑 Ingredient Notes
You’re just 5 ingredients away from this delicious tart. Here’s what you’ll need:
- Fresh apricots: Choose ripe but firm apricots for the best texture and flavor.
- All-purpose flour: Forms the base of the shortcrust pastry.
- Vegan butter: Adds richness and creates that perfectly flaky crust.
- Sugar: Used both in the pastry and the poaching syrup for balanced sweetness.
- Apricot jam: Brushed on top for a glossy, beautiful finish and extra fruity flavor.
🥣 How to Make It
The process begins with the shortcrust pastry, which comes together in under 10 minutes. Here’s how to prepare it:
Next, it’s time to assemble the tart:
How to Remove Sourness from the Apricots
If you want to avoid a sour tart, there’s one secret step that makes all the difference: poaching the apricots before arranging them on the crust. Here’s how:
❄️ Freezing
This apricot tart freezes wonderfully! Once baked and completely cooled, you can freeze it whole or in individual slices. It will keep well for up to 3 months. Simply thaw it overnight in the refrigerator before serving.
🍦 What to Serve It With
This versatile tart is delicious warm or chilled—it’s entirely up to you! I personally prefer it chilled, as it allows the apricot flavor to really shine.
Serve it as-is, or elevate it with a scoop of vegan vanilla ice cream, a dollop of coconut cream, or a sprinkle of roasted sliced almonds for added texture and visual appeal.
📔 Pro Tips for Success
Choose the right apricots.
Select apricots that are ripe but still firm to the touch. Overripe apricots will become mushy during baking, while underripe ones won’t develop the full depth of flavor.
Don’t skip the poaching step.
This quick process is the key to eliminating sourness and ensuring perfectly sweet, juicy fruit in your tart.
Let it cool completely.
Resist the urge to slice into the tart while it’s still warm. Allow it to cool fully so the filling has time to set properly.
💬 Frequently Asked Questions
Can I use dried apricots instead of fresh?
No, I don’t recommend using dried apricots, even if soaked. They will completely alter the flavor, texture, and overall result of this tart.
Can I skip the apricot jam glaze?
I wouldn’t recommend omitting it, as it adds essential moisture, flavor, and that beautiful glossy finish. However, you can substitute it with peach sauce or a low-sugar apricot jam if needed.
Will the crust become soggy?
Not at all! Baking the tart on the bottom rack of the oven ensures a perfectly golden, crispy crust that stays firm even after a couple of days in the refrigerator.
How long does this tart keep?
You can keep it at room temperature for up to 1 day, covered with plastic wrap or foil, or store it in the refrigerator for up to 4 days.
If you’re looking for a simple yet stunning summer dessert, this rustic apricot tart is the answer. It’s incredibly fruity, fresh, and bursting with juicy flavor—the perfect way to celebrate apricot season!
Vegan Apricot Tart
Equipment
- 9-inch tart pan with removable bottom
- Rolling pin
- Medium saucepan
- Pastry brush
Ingredients
For the Shortcrust Pastry
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup granulated sugar
- 2-3 tbsp cold water
- Pinch of salt
For the Apricot Filling
- 8-10 fresh apricots (about 1.5 lbs / 680g)
- 1/2 cup granulated sugar (for poaching)
- 1 cup water (for poaching)
- 1/4 cup apricot jam (for glazing)
- 1 tbsp water (for glazing)
Instructions
- Make the pastry: In a large bowl, combine the flour, sugar, and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease your tart pan.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to the prepared tart pan, pressing it into the corners and trimming any excess dough. Prick the bottom with a fork and chill again for 15 minutes.
- Poach the apricots: While the crust chills, combine 1/2 cup sugar and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Halve and pit the apricots, then add them to the syrup. Poach for 4-5 minutes, until they soften slightly but still hold their shape. Remove with a slotted spoon and let them cool slightly.
- Assemble the tart: Arrange the poached apricot halves, cut-side down, in the chilled tart crust, fitting them snugly together.
- Bake: Place the tart pan on a baking sheet and bake on the bottom rack of the oven for 30-35 minutes, until the crust is golden brown and the apricots are tender and lightly caramelized.
- Glaze: While the tart bakes, warm the apricot jam with 1 tablespoon of water in a small saucepan over low heat, stirring until smooth. Once the tart is out of the oven, brush the warm jam mixture generously over the top of the apricots.
- Cool and serve: Allow the tart to cool completely in the pan before removing. Serve chilled or at room temperature with your favorite toppings.
Notes
- Poaching tip: The poaching liquid can be saved and used for other desserts or cocktails.
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Storage: Store covered at room temperature for up to 1 day or refrigerated for up to 4 days.
