Free-form apricot tart

Sweet juicy apricots encased in a light crispy pastry - these indulgent free-form apricot tarts are the perfect addition to your next morning tea!

  • 10 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Free-form apricot tart
  • 2 cup plain flour
  • 1/4 cup icing sugar
  • 125 gram chilled butter, chopped
  • 1 egg
  • 1/3 cup almond meal
  • 2 tablespoon demerara sugar
  • 1 teaspoon mixed spice
  • 1 egg, beaten lighly
  • 1/4 cup flaked almonds, toasted
  • thick custard, to serve
  • 1 orange, 1/4 cup juice, 1 strip peel
  • 2 tablespoon caster sugar
  • 1 kilogram apricots (14), halved, stoned
  • 1 teaspoon mixed spice
  • 2 thyme sprigs


Free-form apricot tart
  • 1
    Preheat oven to moderate 180C. Preheat an oven tray.
  • 2
    Sift flour and icing sugar together into a bowl. Rub in butter until mixture resembles fine crumbs. Stir in egg to form a dough. Knead gently until smooth. Wrap in plastic wrap and chill 15 minutes.
  • 3
    Make filling: In a saucepan stir juice and sugar together on low heat to dissolve. Add apricots, spice, thyme and peel. Simmer, covered 4-5 minutes, until apricots soften but still hold their shape. Cool 10 minutes.
  • 4
    Roll out pastry between 2 sheets baking paper to a 5mm thick oval. Sprinkle with combined most of almond meal, sugar and spice. Top with apricots. Fold pastry border in towards centre, pinching around filling to make a rough case. Brush with egg, sprinkle with remaining sugar mixture.
  • 5
    Transfer to hot tray and bake 35-40 minutes until pastry is golden and crisp. Cool on tray 5 minutes. Scatter with almonds. Serve with custard.


When fresh apricots aren’t in season, use 1kg jar drained apricot halves.

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