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The dessert, Regional

Roussillon apricot tart

Roussillon apricot tart is a summer dessert for 6 people, with apricots packed tight over almond cream in a shortcrust base. It takes 35 minutes of active work and comes together entirely in the morning for the evening. It's easy to make and costs €1.70 per person, with success depending on choosing apricots that are fragrant but still firm so the crust stays crisp.

In the middle of summer, I bring out Roussillon apricots for a really juicy tart on almond cream, summer sunshine on a plate.

Roussillon apricot tart
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.70
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Roussillon apricot tart puts the whole focus on summer fruit. The apricots, arranged rounded side up and packed close together, release a little sweet juice that flavors the almond cream underneath, while the shortcrust base stays crisp. The apricot glaze gives that bakery style shine, and the toasted sliced almonds add a bit of crunch to every bite.

This is a July and August tart, the one you bring out for a dinner with friends on the terrace or a Sunday family lunch, when market apricots are at their best. It closes out a light seasonal menu nicely, after grilled fish or a composed salad, and kids like it too for its simple taste and soft texture.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 40 min
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

The whole tart comes together in the morning for the evening, from the almond cream to baking the apricots, there's nothing left to do the day before. Just before your guests arrive, brush the warm tart with heated glaze and scatter on the toasted almonds. Serve it at room temperature, it doesn't need a last minute trip to the fridge.

The ingredients

6 people

Dairy

  • Shortcrust pastry 1
  • Butter 80 g
  • Egg 1

Fruits and vegetables

  • Apricots 900 g

Pantry

  • Almond flour 80 g
  • Sugaroften in the pantry 120 g
  • Apricot jam 3 tbsp
  • Sliced almonds 20 g
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the apricots, halve them, remove the pits, and pat them dry.

    Save one or two pits, crack them open, and tuck the inner kernel into the cream for a more intense flavor.

  2. Mix the softened butter, 80 g sugar, almond flour, egg, and salt into an almond cream.

    Add a spoonful of flour if your almond cream seems too soft to hold the fruit in place.

  3. Roll out the dough in a tart pan, prick it, spread the almond cream, and arrange the apricots packed tight, rounded side up.

    Pack them in well, they shrink as they bake and would otherwise leave gaps.

  4. Sprinkle the remaining sugar on top and bake at 180°C until the apricots are golden. 40 min

    The sugar caramelizes over the apricots and gives their edges a glossy finish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush on warmed apricot jam with a pastry brush, then scatter toasted sliced almonds on top.

    Toast the almonds dry in a pan for a minute, the aroma comes up right away.

Our tips to get it right

  • Prick the crust well before filling it, that keeps it from puffing up and stops the almond cream from overflowing during baking.
  • If your apricots are very sweet, cut back slightly on the sugar sprinkled on top before baking to keep a good tart and sweet balance.
  • Let the tart cool a bit before brushing on the glaze, if it's too hot the glaze runs instead of setting into a shiny layer.

The variations

  • Swap the apricots for nectarines or plums at the end of summer, almond cream works with any stone fruit.
  • For a nut free version, use shredded coconut instead of almond flour and skip the sliced almonds.
  • For kids, cut the apricots into smaller wedges and arrange them in a tight rosette, the tart then cuts easily into small portions.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or iced tea
  • A glass of chilled muscat wine

Storage

The tart keeps for 2 days in the fridge, well covered, but it's best the same day while the crust is still crisp. It doesn't freeze well since the apricots release water as they thaw. Take it out of the fridge a bit before serving so it softens back up.

Questions about this recipe

Can you use pie dough or puff pastry instead of shortcrust?

Yes, pie dough works well and stays crisp under the juicy apricots. Puff pastry is possible too, but it softens faster from the fruit juice, so it's best served soon after baking.

Do you need to peel the apricots before putting them on the tart?

No, apricot skin bakes well and helps the wedges hold their shape during cooking. It also adds a bit of visual structure once the tart is glazed.

What's the best way to arrange the apricots for a nice looking tart?

Place the apricot halves rounded side up, packed tight in concentric circles from the edge toward the center. They shrink a little while baking, so the tighter they start, the fewer gaps you'll see once it comes out of the oven.

Can you double the recipe to serve more people?

Yes, it's better to make two separate tarts rather than one very large one, baking stays more even and the almond cream cooks through evenly. Keep the same baking time and just watch the color of the apricots.

Can a Roussillon apricot tart be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step.

How long does it take to make a Roussillon apricot tart?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a Roussillon apricot tart?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Roussillon apricot tart cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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