Fresh apricot tart

Total Time
1 hr 45 min
45 min
1 hr
A pretty fruit tart makes for a simple, sophisticated dessert for summertime's alfresco meals. Apricots and pistachios provide the eye-catching color on this tart, and applesauce and apricot preserves combine for the sweetness at the fruit's base. The dough is ready to be rolled out as soon as it is prepared, but you can get a head start by wrapping it in plastic wrap and refrigerating up to 1 day. This dough has a great, nutty flavor due to the almonds in the recipe. It is perfect here, but could make a great base for an apple, pear or peach tart, too.


All-purpose flour

1 cup(s)


¼ cup(s), sliced, blanched variety, sliced

Powdered sugar (confectioner's)

1 Tbsp

Table salt

½ tsp

Canola oil

3 Tbsp

Unsalted butter

1 Tbsp, cut into pieces


4 Tbsp, ice cold

Apple cider vinegar

1 tsp

Unsweetened applesauce

½ cup(s), Chunky variety

Fresh apricot(s)

6 medium, ripe, halved and pitted (about 3⁄4 pound)


¼ cup(s), apricot variety, melted

Salted dry-roasted pistachio nuts

2 Tbsp, chopped


  1. Preheat the oven to 400°F.
  2. To make the crust, put the flour, almonds, confectioners’ sugar, and salt in a food processor; pulse until the almonds are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the overhanging dough.
  3. Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 – 12 minutes longer. Place the tart pan on a rack and let cool about 10 minutes.
  4. Spread the applesauce over the bottom of the tart shell. Arrange the apricots, cut side up, on top of the applesauce. Brush with the jam, then sprinkle with the pistachios. Bake until the apricots are tender and lightly browned, about 25 minutes. Let cool on a rack about 20 minutes. Remove the side of the pan and cut the tart into wedges. Yields 1⁄8 of tart per serving.