Apricot Tart

Fresh CandyCot apricots take these tarts or tartlets from great to amazing! The apricot tart has a homemade crust that is perfectly crumbly, a rich and smooth cream filling, and warm and rich apricots on top finish the recipe with a burst of flavor.

Apricot Tart

Nestled into a creamy custard-filled tart, the CandyCot Apricots lend their natural sweetness to each bite. You can choose to make a large apricot tart, or make mini tartlets – and have it all to yourself!

A perfectly fresh apricot tart sits on a white plate with a fork.

This post first appeared July 1, 2012 as part of the Simple Sundays series. I hope you enjoy this favorite from my kitchen!

Tell me, would you say you are more of a night owl or an early bird? What do you find more alluring: awaiting the sun as it sets in a crimson glory and the moon and stars glowing in its place, or the calm of the morning, the rising sun greeting you with the call of the birds?

A bowl of fresh CandyCots sits on a table.

I used to be a decided night owl, always finding myself engrossed in books or creative projects in the wee hours of the night. This blog was born out of my night owl days, with many posts published past midnight. But as the years have passed, I have realized that I simply can’t keep doing that. There’s a reason why they call it beauty sleep! The trouble is, I can also be an early bird – I love how clearly my mind works when it first wakes – I love getting my thoughts on paper in the still of the morning, with coffee cup by my side. In fact, I am writing this on an early Sunday, before the entire house rises.

I am that person who can be both – the evening hours are when I love to immerse myself in creative outlets – tweaking websites and downloading and editing the day’s photos, and the mornings are when I love to write and study something new. However, I have been trying to push myself to be more of an early bird. Sleep is far too important to be both.

They say the early bird gets the worm, and I’d agree that is true. I love that feeling of accomplishment when I rise early and finish projects before 7 am. I love being one of the first people at the market, when the choice produce is mine to pick. And I think of all the folks who rise early to make that happen.

The owners of CandyCot pose for a photo at a farmer's market.

When I visited the Ferry Plaza Farmers Market last weekend, I thought of how early all the farmers and vendors rose to set up their wares, bringing us the freshest picks of the season. As I chatted with the families behind CandyCot Apricots, I was so impressed with the dedication it takes to source the most delicious apricots from the other side of the globe, and then bring them back to California. To patiently wait for the first harvest, to coax them to grow. Have you had a chance to try a CandyCot? When I was invited to taste them, I did not even imagine the sugary sweetness that would greet me with that first bite.

A cardboard box full of freshly picked apricots.

CandyCots are unlike any other apricot I have ever tasted. Quite honestly, I will be very sad once CandyCot harvest ends, because any other apricot simply won’t be the same. Biting into the fruit is like nibbling into an apricot that has been poached in sun and honey. It is sweet and divine, with the perfect firm texture, the pit releasing so easily. My son and my husband also fell head over heels in love with CandyCot apricots – the packages we purchased were gone within hours.

Apricots sit on a dark walnut cutting board - some whole, others halved.

Apricot Tart Time

An apricot tart ready to eat sits on a cutting board with a knife and fork.

Thankfully, I managed to save some to make into an apricot tart. It did seem a shame to bake with them, as they were so delightful fresh, but I just had to try them in these simple miniature tarts. Nestled into a creamy custard filled apricot tart, the CandyCots lent their natural sweetness to each bite. Their honeyed hue greeted me like the sunrise, promising a delicious day ahead.

An apricot tart sits on a round decorative white plate that rests on a green napkin.

Reasons to go to a farmer’s market

Striking Gold in a Desert Farmer’s Market
Simple Sundays | Scenes from the Ferry Plaza Farmers Market

More things to create with your apricot haul

Apricot Galette
Apricot & White Chocolate Biscotti
Wild Rice Salad with Apricots & Almonds and Apricot Dressing
Velvet Sunshine

Apricot Tart

These simple tartlets are all about summer. The easy flaky crust holds a creamy filling lightened up with Greek yogurt, and are topped with the summer’s sweetest stone fruit. The best part? With individual small tarts, you can have one all to yourself.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 711kcal



  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter softened
  • 2 tablespoons Greek yogurt


  • 16 CandyCots or apricots*, halved and pitted
  • 3 large egg yolks
  • 3/4 cup Greek yogurt
  • 3/4 cup sugar
  • 1/4 cup all purpose flour
  • 1/4 cup maple syrup or agave nectar


  • Preheat the oven to 375 degrees.
  • Make the crust by placing the flour, butter and Greek yogurt in the bowl of a food processor. Pulse until the dough comes together into a bowl. Divide the dough into 4 portions and press into 4 4-inch tart pans with removable bottoms. Use your fingers to work the dough evenly on the bottoms and up the sides of each tart pan. Trim any excess. Set on a baking tray and bake for about 10-15 minutes. The crust will be a very light honey color. Let it cool.
  • While the crusts cool, make the filling by whisking together the egg yolks, Greek yogurt, sugar, and flour in a medium bowl. When the creamy filling is smooth, pour equal amounts into each tartlet crust. Arrange the halved CandyCots (apricots) on top of the cream filling. Place the baking sheet with the filled tart pans into the oven and bake for about 35 minutes, or until the custard filling is set.
  • Place the tart pans on a wire rack to cool. Carefully remove each tartlet from the pans. Lightly brush the maple syrup or agave nectar over the entire tartlets whilst warm.


Adapted from Paula Deen, Peach Cream Tart, via Food Network.


Calories: 711kcal | Carbohydrates: 104g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 210mg | Potassium: 544mg | Fiber: 4g | Sugar: 64g | Vitamin A: 3602IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 3mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Patty

    Lovely tartlets with my favorite apricots! I like your baked filling, sounds scrumptious with the greek yogurt;-)

  2. Melissa@EyesBigger

    Those apricots sound so delicious. I’m hoping to head up to the Okanagan to hit the fruit stands in the next week or two and I hope I find some of these. The tarts look beautiful.
    I am most definitely a night owl, staying awake till all hours. I like how peaceful the house is and being surrounded by dark outside makes me feel like I’m in a cocoon. It’s my most productive time. But, I’m definitely an 8hr sleep kinda gal. Fortunately, I work from home so my commute time is 2 minutes and other than a dog who is also a late sleeper, I don’t have anyone pestering me to get out of bed! Couldn’t do it any other way!

  3. Deb

    The drumming of Candy Cot mania began slowly as background noise until it reached a fevered pitch and I had to taste one. Tasteless summer fruit is such a disappointment! I really hoped that Candy Cots lived up to their hype. I searched them out at my local Nob Hill and without any regrets paid an insane amount per pound. But this a real apricot! Oh my goodness, super sweet, with a hint of bold apricot flavor. I adore your tarts, as the stunning Candy Cot takes center stage. A most perfect place for this scrumptious summer delight.

    • liren

      I know what you mean – there is nothing more disappointing than buying pretty fruit to find they have no flavor. I was so pleased with CandyCots, I’m glad you found some too!

  4. Gina

    I saw these at my local Raley’s today and I wished I had grabbed a pack. I’m both a night owl and early bird and it’s really starting to catch up to me. Love what you did with the candycots. Hope you have a happy 4th and can’t wait for the weekend.

  5. Jenny

    What a lovely summery dessert. I really like the recipe for the crust too.

    To answer your question, I’m very much an early bird – my brain completely gives in at 10pm and I can’t get anything done at all after then!

  6. Beth {local milk}

    Oh! And I have to answer your question about morning vs. night person b/c this is one of the biggest struggles in my life! I’ve been a night owl my whole life. My gears turn at night. I get engrossed. My brain never seems to naturally “slow down” at night. Insomnia is a difficulty of mine. So it’s an exercise in discipline to lay my head down and close my eyes. Problem is I’m not really practiced at this self-discipline thing! But I love mornings. I love that feeling of freedom, of having all the time in the world. It feels so healthy, so normal. My ideal schedule would be bed at midnight up at 6. A little bit of both!

  7. Beth {local milk}

    I have been using the same pastry crust for a few months now. I need to change it up! This is going to be the first new one I try. It looks beautiful, and the simple ingredient list (yogurt!! how cool!) rings true.

    • liren

      I’m like you – if it isn’t broken, don’t fix it! I use the same crust recipe all the time, but this one is just different enough and it works! Hope you like it!

  8. Rowena @ Apron and Sneakers

    I’m a night owl. Always have been and I think always will be. I have tried waking up very early sometimes and I always love the feeling of accomplishing so many things first thing in the morning. i love fruit tarts and this one looks so good to eat!

  9. Laura (Tutti Dolci)

    What perfect little tartlets – I love your use of Greek yogurt in the filling and the halved apricots make such a pretty topping! I also love having a whole tart to myself :).

    (And to answer your question, I’m an early bird. I love uninterrupted quiet time in the morning with my coffee and breakfast before taking on the day.)

  10. Lisa { AuthenticSuburbanGourmet }

    Liren – Yesterday at the farmer’s market in SF I saw these delightful little gems and remembered your highlights from last weekend. These tarts just sing summer and I bet eat bite was simply sublime. I use to be a night owl and how my sleep is so much more important, although I still have nights where I get engrossed into the blog or projects and can’t sleet. Happy Sunday!!

Kitchen Confidante®