Fresh Apricot Tart

I am a huge fan of the fruits of summer, and when I find fresh apricots at the market, I know exactly what to do with them! This simple tart is one of our all-time favorites and a big hit whenever I bring it to brunches or parties. Best of all, it only takes about 20 minutes to prepare before baking. The crust has a delightful taste and texture, and you don't even have to roll it out. I adapted this recipe from one I found in a book about Parisian bakeries :)

Enjoy the recipe!


4 oz. butter, melted
1/2 cup sugar
2 cups flour
dash of salt

Preheat oven to 350° and butter tart form. A ceramic quiche form works especially well, but a 10" springform pan is also fine. Mix together melted butter and sugar, add flour and knead until blended. The mixture will be crumbly. Press into tart form and bake for 10 minutes. Let cool while you prepare the filling.


5 oz. creme fraiche or sour cream
1 large egg
1/4 cup sugar
1 Tbsp. flour
1 tsp. vanilla extract
1 tsp. Grand Marnier or other orange liqueur
1 pound fresh apricots, pitted and halved or quartered
powdered sugar

Meanwhile, prepare the filling. Combine creme fraiche or sour cream with the egg and mix until well blended. Add the sugar, flour, vanilla, and orange liqueur. Pour mixture into prebaked pastry shell, and arrange apricots, cut side down, on top of the cream mixture. Bake until a knife inserted in the cream mixture comes out clean, about 45 minutes. Cool and serve at room temperature, preferably within an hour of baking. Dust lightly with powdered sugar before serving, if desired.

I promise your taste buds will be very happy :)