This apricot raspberry tart combines a crisp pastry shell, juicy fruit, and a smooth cream filling for a simple summer dessert.
The apricots bring sweetness, the raspberries add brightness, and the almond layer helps keep the crust from turning soggy.
Preheat the oven to 180°C. Place the pastry in a 24 cm tart pan, prick the base with a fork, and sprinkle the almond flour over the bottom. This helps absorb fruit juices during baking.
Wash and dry the apricots, then halve them and remove the pits. Arrange them over the pastry, cut side slightly upward. Scatter the raspberries between the apricots without crushing them.
In a bowl, whisk the eggs with the sugar, vanilla sugar, and cornstarch. Add the cream and mix until smooth. Pour the filling gently over the fruit.
Bake for 35 to 40 minutes, until the crust is golden and the filling is set. Let the tart cool before removing it from the pan.
Warm the apricot jam slightly, then brush it over the fruit for a glossy finish.
If your apricots are very juicy, add 1 extra tablespoon of almond flour to the pastry base. For a softer flavor, replace 50 g of raspberries with 50 g of extra apricots.
Yes. Add them while still frozen and use a small amount so they do not release too much liquid into the filling.
It keeps for up to 2 days in the refrigerator in an airtight container. Let it sit at room temperature for 15 minutes before serving.
Bright, fruity, and easy to prepare, this apricot raspberry tart is a lovely dessert for warm days. Serve it slightly chilled or at room temperature for the best texture.