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Apricot Tart

Apricot Tart

Southern Living JULY 2008

  • Yield: Makes 8 servings
  • Cook time:5 Minutes
  • Prep time:20 Minutes
  • Stand:30 Minutes
  • Bake:45 Minutes
  • Cool:20 Minutes


  • Parchment paper
  • Vegetable cooking spray
  • 1 1/2 pounds apricots, sliced
  • 1/2 cup sugar
  • 1/3 cup apricot preserves
  • 1 teaspoon vanilla extract


1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together apricots and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain apricot mixture, reserving liquid. Toss apricots in flour.

5. Mound apricots in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over apricots, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved apricot liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot apricot liquid over exposed fruit in center of tart. Serve immediately with remaining apricot syrup, and, if desired, Sweet Cream Topping.


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Apricot Tart recipe