Apricot Streusel Tart
Apricot streusel tart makes a simple but delicious treat during the apricot season. I love the cinnamon, streusel that tops this apricot filled sweet pastry tart.
I like to make my own sweet shortcrust pastry for this recipe, it’s not difficult to make, although it can be a little time consuming when it comes to chilling the dough…but so worth it!
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- EASE: easy.
- GREAT FOR: afternoon treat, lunch/dinner dessert, friends over, picnics
- TASTE: a sweet pastry tart filled with tart apricots and a sweet topping.
- TEXTURE: a firm bite through the pastry to soft apricots, topped with crumbly streusel.
- SERVING: serve it with vanilla custard, ice cream, cream or even just on its own.
- QUANTITY: 10 slices
- TIME: 1 hour 24 minutes
For this recipe all you need are these ingredients:
- Plain or all-purpose flour
- Icing sugar plus for dusting
- Medium eggs
- Fresh apricots
- Brown sugar
- Ground cinnamon (optional)
- Whole oats (optional)
TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
- Fruit: This recipe also works great with peaches, pears or apples.
- Spices: Try nutmeg, mixed spice or thyme
If you experiment, I would love to know how you get on and share it with the other readers.
Serving: one tart slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
Keeps in the refrigerator for up to 5 days.
Freezing: This tart can be frozen and simple defrosted in the fridge overnight or left on the kitchen work surface for a couple of hours.
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Here is a list of some kitchen equipment that I use and recommend for this recipe.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Apricot Streusel Tart
- 400 g homemade or store bought sweet shortcrust pastry
- 500 g fresh apricots
- 100 g plain flour (all-purpose)
- 100 g butter (cold)
- 125 g light brown sugar
- 1 tsp ground cinnamon (optional)
- 50 g whole oats (optional)
- Sweet shortcrust pastry: Gently roll the dough out until it is about 3-4 mm (1/8 inch) thick and 26 cm in diameter. Carefully roll the dough around the rolling pin and place it into a 23cm (9 inch) tart tin.
- Gently press the dough into the corners and up the sides. There will be some overhang on the edges. Leave this hanging for now and place it in the freezer or or the fridge for 30 minutes to rest.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Streusel topping: If you have a food processor, place the flour, butter and spices into the bowl and process, using the steel blade, until crumbs begin to form. Then add the oats.To make it by hand, place the flour in a bowl and use your fingertips to work the butter into the flour to create a fine crumb mix. Then add the sugar, spices and oats.
- Blind baking the tart shell: After 30 minutes, remove from the fridge and trim the top edge with a knife and prick the base with a fork.
- Line the pastry case with greaseproof or baking paper. Fill with baking beans and bake blind for 15 minutes, then remove the beans and baking paper and continue baking for another 3 minutes to dry out the base. Remove from the oven and allow to cool.
- Assembly: Wash and cut the apricots in half, removing the stone from the center. Place the apricot halves onto the base of the pre-baked tart shell and sprinkle over the streusel mix.(I flattened my apricots but you can also leave them standing upright and the top will be more rustic with them poking through the streusel)
- Baking: Place the tart back in the oven and bake for a further 20 minutes until the top of the tart is golden.
- Once baked leave to cool and serve dusted with icing sugar.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!