To make a delicious apricot tart, use high-quality apricots that are neither overripe nor unripe. Use a butter-based crust and bake in a hot oven for 45 minutes to an hour, checking frequently. Local farm or farmer’s market apricots are best.
While it’s not difficult to bake an apricot tart, the dessert turns out better if a few simple tips are followed. Starting with high-quality apricots is one of the most important things a cook can do because most of the flavor in the dessert comes from the fruit within it. A standard pie crust can be used for this type of tart, although the crust will be better if butter is used rather than shortening. The tart should be cooked in a hot oven and watched carefully so that it caramelizes slightly without burning.
When baking apricot tart, it is essential to select fruit that is neither overripe nor unripe. Apricots that aren’t ripe are too tart for a tart, and overripe ones won’t hold their shape when cooked. Bruised spots should be cut out of apricots and discarded. Apricots are a pretty delicate fruit and don’t ship or store well, so it can be worth buying them directly from a local farm or farmer’s market.
You can use a store-bought pie crust for an apricot tart, but this type of crust doesn’t taste like a homemade tart. Butter should be used in this type of crust because the flavor complements the apricots well even though it makes the crust flaky rather than flaky. To make a crust for an apricot tart, flour, sugar and salt are combined with a hefty amount of butter and a small amount of water. Almond flour and sliced almonds can also be used to add an extra layer of complexity to the crust of an apricot tart.
Once the crust and filling have been assembled, an apricot pie should be baked in an oven that has been preheated to the desired temperature. Placing the tart in an oven that hasn’t been preheated to the correct temperature can cause uneven cooking. Apricot tarts generally need to cook for 45 minutes to an hour and should be checked frequently for the last 10 minutes. When an apricot tart is perfectly done, the apricots are soft, though not mushy, and the edges of the apricots are lightly caramelized. The juice released from the apricots is golden and bubbly and should cover the top of the pie.
Protect your devices with Threat Protection by NordVPN
