Apricot Tart

(A dessert that tastes like summer, long lunches under olive trees, and chilled white wine in the afternoon sun.)

INGREDIENTS

For the crust (because homemade is always better, but no judgment if you go store-bought.)

• 250g (2 cups) flour
• 125g (½ cup) cold butter, cubed
• 50g (¼ cup) sugar
• 1 pinch of salt
• 1 egg yolk
• 5cl (¼ cup) cold water

For the filling

• 800g (1 ¾ lbs) ripe apricots (ripe but not too soft, or you'll end up with compote instead of a tart.)
• 50g (¼ cup) brown sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 1 tbsp almond flour (optional, but highly recommended)
• 20g (1 ½ tbsp) melted butter
• 1 tbsp honey (or maple syrup if you're feeling rebellious)

INSTRUCTIONS

Making the crust (If you're going homemade – and honestly, you should.)

1. In a large bowl, mix the flour, sugar, and salt.
2. Add the butter and rub it into the flour with your fingertips until you get a sandy texture.
3. Mix in the egg yolk and cold water, kneading quickly until the dough comes together.
4. Shape into a ball, wrap in plastic, and chill for 30 minutes.

Assembly & Baking

1. Preheat the oven to 180°C (350°F).
2. Roll out the chilled dough on a floured surface and transfer it to a tart pan. Prick the base with a fork to prevent puffing.
3. Sprinkle almond flour over the crust (keeps the fruit from making the dough soggy!).
4. Cut the apricots in half, remove the pits, and arrange them cut-side up on the tart.
5. Sprinkle with brown sugar and vanilla sugar, then drizzle with melted butter and honey.
6. Bake for 35-40 minutes, until the crust is golden and the apricots are beautifully caramelized.

TIPS & SERVING SUGGESTIONS

🔥 A quick broil at the end of baking gives extra caramelization.
🍷 Pair with a glass of Muscat or a lightly sweet white wine.
🍨 Top with vanilla ice cream or a spoonful of crème fraîche for full indulgence.

(A rustic, sun-kissed tart that disappears in minutes. Proceed with caution.)