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Photo of Apricot crumble tarts by WW

Apricot crumble tarts

Total Time
1 hr
25 min
35 min
This delicious apricot tart with coconut crumble makes for a luscious dinner party dessert.


Reduced-fat shortcrust pastry

112 g, just thawed

Apricot, canned in natural juice, drained

400 g

Vanilla bean

1 whole, halved

Caster sugar

1 tbs

Plain flour

2 tbs

Shredded or desiccated coconut

2 tsp

Reduced fat oil spread

15 g


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1/3cup (80ml) capacity muffin tin holes with oil.
  2. Using a 9.5cm fluted cutter, cut 4 rounds from pastry. Line prepared muffin holes with pastry. Line pastry cases with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights.
  3. Meanwhile, drain apricots, reserving juice. Scrape seeds from vanilla bean (see tip), reserving pod. Combine apricots, half the sugar, vanilla seeds and pod and 2 tablespoons reserved juice in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Transfer to a bowl. Discard vanilla pod. Cool.
  4. Combine flour, remaining sugar and coconut in a bowl. Using fingertips, rub in spread until mixture resembles coarse breadcrumbs. Spoon apricot mixture into pastry cases. Top with crumble mixture and bake for 20 minutes or until lightly browned. Carefully remove tarts from tin. Serve warm or cold.


TIP: Use a small sharp knife to cut lengthways down the vanilla bean. Then use the tip of the knife to scrape the tiny black seeds out of the pod.