Quick & Easy Puff Pastry Apricot Tart (beginner friendly!)
Make this deliciously flaky apricot tart with just 8 ingredients. Using store-bought puff pastry, this is perfect for beginners craving an impressive dessert!
If you love my other puff pastry tart recipes like my Quick and Easy Pear Tart, you’re sure to love this one during the Summer season.
Why this apricot tart is the perfect summer dessert
This apricot tart is the perfect summer dessert – it highlights the short, delicious season of fresh apricots by transforming them into a warm, jammy, and elegant centerpiece.
This tart is easy to make for beginners who want to impress with very little effort.
Why this apricot tart stands out
Perfect sweet-tart balance: Apricots have a natural tanginess that intensifies during baking, cutting through rich pastry crusts
Light and refreshing: Summer tarts feature a thin, crisp crust that feels light even on a hot day.
Quick baking time: Because apricots soften quickly, the tart spends less time heating up your kitchen on a hot summer day!
Ingredients needed
For the tart:
- 1 sheet frozen puff pastry, thawed
- 1/3 cup apricot jam
- 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
- 2 tbsp sugar plus more for sprinkling
- 1 tablespoon orange juice
- 1/4 teaspoon ground cardamom
- 1 tablespoon cornstarch
- 1 egg
For the topping:
- 2 tablespoon apricot jam
- 1 teaspoon water
- Optional but recommended:
- 2-3 tablespoon toasted almond slices or chopped pistachios
- Fresh thyme leaves
Key steps to making this tart
*The full recipe instructions can be found in the recipe card below*
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry dough directly on the parchment paper lined baking sheet. You can use a rolling pin to gently flatter the puff pastry before working with it.
- Shape the tart: Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart.
- In a bowl mix together the apricot slices, orange juice, ground cardamom, sugar and cornstarch. Let sit for 5 minutes.
- Use a spoon to move the apricot slice mixture from the bowl on top of the apricot jam layer and spread out evenly in rows. Drizzle over any extra liquid from the bowl over the apricot slices in the tart. Fold the border over the filling all around the tart.
- Whisk together 1 whole egg with 1 tablespoon cold water or milk. Brush this egg wash onto the folded border and sprinkle with sugar.
- Place in the fridge for 10 minutes.
- Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender.
- Let the tart fully cool on the baking sheet after brushing with the jam.
My Top Tips for a Perfect Apricot Tart
- Make sure to use Puff Pastry NOT Phyllo Dough
- Make sure the Puff Pastry is fully defrosted before using. If it still has a bit of a chill, let it sit out for about 5-10 minutes before using
- Lean into the almond pairing. Apricots contain a natural chemical compound that mirrors almonds. Adding the toasted almond slices puts this tart over the top!
- Store-bought apricots can tend to be underripe making them a bit tart at times. If your fruit is underripe, try tossing them in a bit of sugar and a splash of lemon juice ahead of time, to help them along.
- Make this quick puff pastry apricot tart in the morning if serving for brunch, lunch or dinner. This tart can sit out at room temperature, on a wire rack for the day before serving
- This tart is best enjoyed the day it’s made.
- It’s best to let this tart cool fully before slicing into pieces.
Variations and substitutions
Feel free to customize your tart by swapping the fruit, changing the filling, or choosing a new crust. Apricot tarts adapt effortlessly to different flavors
Trade apricots for other stone fruits: peaches, nectarines, or even berries add a great balance and partner to the apricot. In a pinch, you could use sliced plums instead of apricots!
Swap the jam: while apricot jam enhances the apricot flavor, you can use peach jam or orange preserves instead
Try adding a creamy base: add a custard base or a mix of ricotta and mascarpone. The skies the limit!
Go nuts: adding texture with a variety of nuts will work beautifully – slivered almonds, chopped pistachios, even a candied pecan would all add depth and crunch!
What to serve with this apricot tart
Serve topped with whipped cream or a scoop of vanilla ice cream to make this even more decadent!
Do I need to blind-bake this apricot tart?
Thankfully No! When using puff pastry you don’t need to blind bake (aka pre-bake your crust). The layered dough rises and crisps well directly under light fruit slices.
How should I store my apricot tart?
To store an apricot tart properly, you need to balance keeping the pastry crisp while preventing the fresh fruit topping from turning mushy.
Counter (1 day): Keep it loosely covered with foil or plastic wrap at room temperature.
Fridge (2–3 days): Store in an airtight container to prevent the crust from absorbing odors.
Freezer (Up to 2 months): Wrap slices tightly in plastic wrap, then place them in a freezer bag.
FAQs
Yes – but consider the following, puff pastry is recommended as it gives you a light, flaky, buttery crust. And it super easy to handle and beginner friendly. If you want a to use a pie dough, it will work in a pinch, it will give you a a sturdier, flaky base.
No – you’d be adding a lot of time into making this tart. Phyllo requires layers of dough brushed with butter and toppings, and can be challenging to work with so I recommend sticking to puff pastry.
You just need a baking sheet for this apricot tart. You do not need a tart pan or mixer or any fancy equipment.
more easy tart recipes to love from the blog
- Quick and Easy Puff Pastry Rhubarb Tart Recipe
- Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)
- Quick and Easy Pear Tart (made with puff pastry)
Quick & Easy Puff Pastry Apricot Tart (beginner friendly!)
Ingredients
For the tart
- 1 sheet frozen puff pastry, thawed
- 1/3 cup apricot jam
- 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
- 1 tbsp orange juice
- 1/4 tsp ground cardamom
- 2 tbsp sugar plus more for sprinkling
- 1 tbsp cornstarch
- 1 egg
For the topping
- 2 tbsp apricot jam
- 1 tsp water
Optional:
- 2-3 tbsp toasted almond slices or chopped pistachios
- Fresh thyme leaves
- whipped cream, vanilla ice cream or plain yogurt
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry dough, it will be about a 10×10 inch square or 10x12inch rectangle (approximately). Use a sharp knife to skor around the edge to create a 1 inch border (just make sure not to cut all the way through the dough).
- Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart, leaving the 1 inch border clear around the puff pastry.
- In a bowl mix together the apricot slices, orange juice, ground cardamom, 2 tablespoon sugar and cornstarch. Let sit for 5 minutes.
- Use a spoon to move the apricot slices from the bowl to the puff pastry, on top of the apricot jam layer and spread out evenly in rows. Fold the border over the filling all around the tart. Drizzle over any extra juices from the bowl over the apricot slices in the tart.
- Whisk together 1 egg with 1 tablespoon water or milk. Brush this egg wash onto the folded border. Generously sprinkle granulated sugar all around the border over top of the egg wash.
- Place in the fridge for 10 minutes.
- Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender. Mix together 2 tbsp apricot jam with 1 tsp water and when the tart comes out of the oven brush the tops of the apricot slices with this jam mixture.
- Let the tart fully cool on the baking sheet after brushing with the jam. It's very important to let this tart fully cool before cutting into slices.Optional: Garnish with toasted almond slices or chopped pistachios and/or fresh thyme leaves. Cut and serve with whipped cream, vanilla ice cream or plain yogurt if desired.