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.
It is delicious on its own or even better served with some fresh cream or ice cream.
- 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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this recipe all you need are these 9 ingredients:
- Plain or all-purpose flour
- Icing sugar plus for dusting
- Sea salt
- Medium eggs
- Fresh apricots
- Brown sugar
- Ground cinnamon (optional)
- Whole oats (optional)
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Fruit: This recipe also works great with peaches, pears or apples.
Spices: Try nutmeg, mixed spice or thyme
- Deep loose bottomed cake or tart pan 22cm x 4cm (8.5 x 1.5 inch)
- Digital scale
- Mixing bowls
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 OPTIONS
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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READY TO MAKE YOUR APRICOT STREUSEL TART ?
Apricot Streusel Tart
- 250 g plain or all-purpose flour
- 100 g butter
- 100 g icing or powdered sugar (plus for dusting)
- 1 pinch fine sea salt
- 2 medium eggs
- 500 g fresh apricots
- 100 g plain or all-purpose flour
- 100 g butter (cold)
- 125 g soft brown sugar
- 1 tsp ground cinnamon (optional)
- 50 g whole oats (optional)
- Sweet pastry: In a medium bowl, add the flour and butter. Work it with your fingertips until it is soft and turns into fine crumbs.
- Alternatively, add both the flour and butter to a food processor and mix for 30 seconds to create a fine crumb.
- Add the sugar and a pinch of salt, mix well then add the eggs and mix again until a dough forms. (If it isn’t coming together, add a little cold water – no more than 1-2 tbsp.)
- Roll the dough into a ball, flatten slightly, wrap in cling film and then put in the freezer for 10 minutes to rest.
- Remove the pastry dough from the refrigerator. Dust your work surface with icing sugar and gently roll out the dough until it is about 3-4 mm (1/8 inch) thick and 24-25 cm in diameter. Carefully wrap the dough around the rolling pin and place it into a 22 cm x 4 cm tart pan.
- Gently press the dough into the corners and up the sides. There should only be a little overhang on the edges. Leave this hanging for now and place it in the freezer for 10 minutes or the fridge for 30 minutes to rest again. This will help to avoid the dough shrinking when baking.
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- 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: Remove the tart base from the freezer and prick the bottom of the pastry in several places with a fork to allow the steam to escape during baking.Cut any excess dough from around the edges to create a nice edge.Line the base with greaseproof or baking paper, fill with baking or dried beans.
- Place the tart on the middle shelf of the oven and bake for 16 minutes.
- Once baked remove the baking paper and beans and return to the oven for 2 minutes.
- 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.
IF YOU LIKE THIS APRICOT STREUSEL TART YOU MIGHT ALSO LIKE THESE APRICOT RECIPES:
Please let me know how it turned out for you!
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