Apricot Tart with Cream

Name: Apricot Tart with Cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter ½ cup; Powdered sugar 0.8 cup; Eggs (1 medium) 2.1 oz; Lemon peel 1; Whole milk 1 cup; Sugar 5 tbsp; Egg yolks approximately 2 2 tbsp; Type 00 flour ¼ cup; Lemon peel ½; Apricots 3 &frac13; cups; Brown sugar 2 spoonfuls; Mint to taste

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Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 40 min
Serving: 8
Cost: Low
Note + 30 minutes of resting time for the pastry

PRESENTATION

Recipe by
Renata Briano

The apricot cream tart is such a beloved treat, especially during Italy's sunny summer months. It captures this mix of cozy comfort and a touch of flair. I mean, really good stuff. In Italy, fruit tarts are pretty much a staple, but this one? It stands out with its crisp, nearly golden pastry shell. And look, it's filled with a layer of smooth, lemon-infused custard, topped with sweet apricots.

Every bite of this apricot cream tart offers a taste of tender pastry, a refreshing burst of vanilla and lemon, and those soft, slightly caramelized apricots that are like pure sunshine—so so good. And listen, while you can find it in bakeries all over, nothing beats a homemade apricot tart when summer fruits are ripe. The visual appeal is just awesome with glossy apricot slices on top. Seriously good.

Italian families often use whatever fruit is around for their crostata, but when apricots show up, this apricot tart recipe is a must. The tangy fruit and moist custard combo creates a dessert that's light yet rich—perfect for a laid-back Sunday lunch or when you want to impress. Which is great. It looks more refined than it really is, honestly.

The hint of caramel from the baked apricots ties everything together, adding a crispy edge where fruit meets crust. This apricot dessert isn’t too heavy, and it shows off summer fruit flavors beautifully. It is easy to see why it's a classic fruit tart in many Italian homes. Simple, visually appealing, and offers a balance of flavors that feels both familiar and just a touch elegant.

Whether served in slices at a party or shared with family after dinner, this apricot tart with cream always gets everyone reaching for seconds. For sure. It’s a nod to Italian tradition—embracing seasonal ingredients and creating dishes that bring people together around the table. Pretty simple.

INGREDIENTS

Type 00 flour 2 cups (250 g)

Butter ½ cup (125 g)

Powdered sugar 0.8 cup (100 g)

Eggs 2.1 oz (60 g) - (1 medium)

Lemon peel 1

for the cream: Whole milk 1 cup (250 g); Sugar 5 tbsp (60 g); Egg yolks 2 tbsp (36 g) - approximately 2; Type 00 flour ¼ cup (30 g); Lemon peel ½

for garnish: Apricots 3 ⅓ cups (500 g); Brown sugar 2 spoonfuls; Mint to taste

Preparation

How to prepare Apricot Tart with Cream

To prepare the apricot and cream tart, start by making the shortcrust pastry using the sablage method. Pour the flour into a mixer with the cold butter cut into pieces 1. Pulse the blades several times to obtain a sandy mixture. At this point, add the sugar, the slightly beaten egg 2, and the grated lemon zest 3. Pulse the blades again for a few seconds at low speed.

When the mixture is blended 4, transfer it to the work surface. Quickly compact it with your hands to form a dough 5 and wrap it in plastic wrap. Let it rest in the refrigerator for at least half an hour. Meanwhile, prepare the custard. Pour the whole milk into a saucepan with the zest of half a lemon and heat it over low heat 6.

In a bowl, combine the sugar and egg yolks 7, whisk them together until you obtain a smooth and light cream. Also add the sifted flour 8 and continue to mix until you have a homogeneous mixture. Gradually add the warmed milk, filtering it with a strainer 9, and mix the cream with the whisk.

Pour the mixture into a non-stick saucepan and stir with a spoon while cooking over low heat 10. Let the custard cook, stirring constantly, until it thickens 11. This will take a few minutes. Transfer the cream to a bowl, cover with cling film in contact, and let it cool 12.

Take the shortcrust pastry and roll it out between two lightly floured baking sheets with a rolling pin 13. Line a tart pan with a diameter of 9 1/2 inches (34 cm), previously buttered. Trim the excess pastry 14 with a small knife. Prick it with the tines of a fork 15.

Then cover the shortcrust pastry with a sheet of baking paper and pour dried beans or ceramic baking weights over it 16. Bake the shortcrust pastry in a preheated static oven at 355°F (180°C) on the middle rack for about 15 minutes. Remove from the oven, remove the baking paper with the dried beans 17, and let it cool. Wash and dry the apricots well. Cut them in half and remove the stone 18.

Spread the cooled cream in the center of the tart and level it using the back of a spoon 19. Place the apricot halves with the skin side facing up 20. Sprinkle with brown sugar. Bake in a preheated static oven at 355°F (180°C) for about 25 minutes; this way, the apricots will become softer and slightly caramelized. Remove from the oven and let cool completely. Transfer to a serving plate and decorate the apricot and cream tart with mint leaves 21.

Storage

The apricot and cream tart can be stored in the fridge for a couple of days. You can prepare both the shortcrust pastry and the cream in advance.

Advice

You can replace the mint leaves with chopped or flaked almonds. To make the shortcrust pastry, you can use a stand mixer instead of a mixer, or you can knead by hand, being careful to work the pastry quickly to avoid overheating it. If you have one, use a pan with a removable bottom and perforated surface, but other glass, ceramic, or non-stick pans suitable for oven baking will also work.

For the translation of some texts, artificial intelligence tools may have been used.