Apricot Crumble Tart with Almond Shortcrust and Buttery Crumble

This apricot crumble tart combines a crisp pastry base, juicy apricots, and a buttery crumb topping.

It is simple to prepare and gives a lovely balance between soft fruit and golden crumble.

Ingredients for 6 servings

• 1 shortcrust pastry sheet, about 230 g
• 600 g ripe but firm apricots
• 40 g almond flour for the base
• 1 tablespoon sugar for the fruit, about 15 g
• 1 teaspoon vanilla extract, about 5 ml
• 80 g all-purpose flour for the crumble
• 60 g cold butter, diced
• 60 g brown sugar
• 40 g almond flour for the crumble
• 1 pinch of salt

How to make it

Prepare the tart base

Preheat the oven to 180°C. Place the pastry in a 24 cm tart pan, prick the base with a fork, and sprinkle with 40 g almond flour.

Add the apricots

Halve the apricots, remove the pits, and arrange them over the pastry. Sprinkle with sugar and vanilla.

Make the crumble

In a bowl, rub the flour, cold butter, brown sugar, almond flour, and salt together with your fingertips until crumbly.

Bake until golden

Scatter the crumble over the apricots. Bake for 35 to 40 minutes, until the topping is golden and the fruit is tender.

Let the tart cool for at least 15 minutes before slicing so the juices settle.

Helpful tips

If the apricots are very juicy, add 1 extra tablespoon of almond flour to the base. Serve warm or cold with plain yogurt or cream.

Conclusion

This apricot crumble tart is easy, fruity, and gently crisp on top. It is a good dessert for summer fruit season and keeps well until the next day.