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.

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Course Dessert

Cuisine French

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 711kcal

Author Liren Baker

Ingredients

CRUST

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

FILLING

Instructions

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.

Notes

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

Nutrition

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