Rustic Apricot Tart with Almond Crust

In Texas, apricots are right up there with peaches and when they hit the markets you know it’s the beginning of summer.That’s why yesterday when I was at the market I must of lost my head with excitement and bought 5 pounds. Hmmm? What am I going to do with 5 pounds of apricots I kept asking myself as the dog was liking the side of my face and drooling down my arm in the car ride home. That’s when, for some unknown reason, I remembered an episode from the Two Fat Ladies and a chocolate almond crusted tart that I have been dying to make. With a couple of twists and turns and running out of time before dinner, I quickly put this together for a DELICIOUS summer desert (or breakfast *wink wink*).

Rustic Apricot Tart with Almond Crust serves 8

for the crust

  • 1/2 cup almonds
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 9 Tbs butter
  • 1 egg yolk
  • 1 1/4 cup flour

for the filling

  • 2 cups strained Greek yogurt (I recommend FAGE)
  • 3 Tbs honey

For the apricots

  • 4 apricots
  • 1 1/2 Tbs brown sugar
  • 2 Tbs sliced almonds

Preheat oven to 375°F.

In a food processor, combine almonds, powdered sugar, and salt and process until almonds are finely ground. Add butter and egg yolk and pulse until combined. Next, slowly add flour and pulse until a soft dough forms.

Lightly grease a tart pan with a removable bottom and press the dough uniformly into the tart pan. Now you can be fancy and wrap the dough in plastic wrap, refrigerate for 3 hours, and roll it out to a thin well formed crust but that’s not rustic now is it? Place on a baking sheet. Pierce the dough with a fork numerous times. Cover with foil and add dried beans or pie weighs on top of the foil. This prevents the crust from bubbling. Place in the oven and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown. Allow to cool completely on a cooling rack.

Slice the apricots into eighths and place on a lightly greased baking sheet (I line mine with foil sprayed with cooking spray). Sprinkle the brown sugar on the apricots and place under the broiler for 5 to 8 minutes until the apricots start to slightly brown. Set aside and cool.

While the crust and apricots are cooling, make the filling by combining the yogurt and honey. Mix well.

Next, toast the almond slices in a skillet over medium heat. Remove when they turn golden.

Now time for the good part. Pour the filling into the almond crust and spread evenly. Top with apricot slices and toasted almonds.

Remove from the tart pan and serve.

Sweet, tart and tangy, this rustic apricot tart with almond crust is a refreshing decedent treat perfect for hot summer days. Seriously good.



  • purabi naha

    I loved this recipe with apricots on the top! Looks very colourful!!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *