Apricot Tart
This French-inspired apricot tart will delight your tastebuds! It packs soft and juicy fresh apricots that are slightly charred on top of a crunchy pie crust. Finished with apricot jam, this vegan apricot tart is simple yet impressive!
Equipment
Ingredients
Shortcrust pastry
- 1 cup all-purpose flour
- 1/4 cup vegan butter
- 1/8 tsp salt
- 2-3 tbsp water
Apricot Filling
- 1/4 cup applesauce
- 10 medium ripe apricots
- 2-3 tbsp granulated sugar
- 2-3 tbsp apricot jam optional
Instructions
Shortcrust pastry
- Make the dough. Place the flour, butter, salt, and water in the bowl of a food processor (fitted with the dough blade) or stand mixer fitted with the paddle attachment.Process for 15-30 seconds or until it forms a smooth dough.
- Grease a pan. Lightly grease an 8-inch pie pan with butter.
- Flatten and push the dough into the pan. Using a rolling pin, flatten the dough between two sheets of parchment paper into a 10-inch round. Transfer the dough to the prepared pan and press it into it. Cut off the excess dough if needed.Using a fork, poke holes in the bottom of the tart several times.
Apricot Filling
- Preheat your oven to
350 °F (175°C) and place a grid on the bottom rack. - Spread a thin layer of applesauce. Spread the applesauce evenly on the bottom of the dough using a spoon.
- Arrange the apricots. Halve the apricots and discard the seeds. Arrange the apricots on top of the applesauce, with each half slightly overlapping (as the apricots will shrink a bit during baking).
- Sprinkle with sugar. Sprinkle the apricots with about 2 tablespoons of granulated sugar. This will allow the apricots to caramelize slightly.
- Bake. Finally, transfer the apricot tart to the oven and bake for about 55 minutes or until golden brown.
- If you want to give the tart a shinier appearance: heat the apricot jam in a small saucepan over low-medium heat. Next, using a pastry brush, brush the apricots with the jam.
- You can enjoy this tart warm or chilled! It will keep for up to 4 days in the refrigerator.
Notes
-
- Use ripe apricots. You absolutely need to use fresh and ripe apricots here. Unripe apricots would yield a very sour flavor.
- Bake the tart on the bottom rack of your oven. This will allow the crust to cook fully at the bottom. I first tried baking the tart on the middle rack, and the bottom was not cooked thoroughly.
- For a shiny finish. After baking, brush the top of the tart with warm apricot jam. Not only will this add a bit more flavor, but it will also make the tart shinier.
How to Remove Sourness from the Apricots
If you don't want your tart sour, one secret step will remove almost all of the sourness! It consists of poaching the apricots before arranging them on the crust. To do so:- Add 1 cup of sugar and 3 cups of water to a medium saucepan and bring it to a boil.
- Once boiling, add your pitted apricots and let them simmer for about 5 minutes.
- Next, use a slotted spoon to remove the apricots from the syrup and transfer them to a grid to drain them. Let them cool for 10-15 minutes before using.
Nutrition
Serving: 1 serving | Calories: 145 kcal | Carbohydrates: 21.1 g | Protein: 2.2 g | Fat: 6.1 g | Saturated Fat: 1.8 g | Sodium: 62 mg | Potassium: 145 mg | Fiber: 1.4 g | Sugar: 8.2 g | Calcium: 9 mg | Iron: 1 mg