Apricot Tart - Bonne Maman
Apricot Tart
Apricot Tart

Apricot Tart


December 21, 2016


2 1/2 cups flour

1 cup sugar

1 pinch salt

1 cup butter – room temperature

2 egg yolks

¼ tsp. vanilla extract

2 teaspoons water

1 jar Bonne Maman Apricot Preserves


Mix the flour, sugar, vanilla and salt together in a mixing bowl. Rub in the flaked butter. Stir together egg yolks and water and add to flour mixture. Quickly knead to a smooth pastry. Wrap up in plastic wrap and leave to rest in a cool place for at least half an hour.

Lightly butter a baking dish. Pre-heat the oven to 350°.

Roll the pastry between layers of plastic wrap slightly bigger than the 9″ dish and fit the pastry into the dish removing the plastic. Spread the apricot preserve over the bottom. Decorate the surface with pastry cut-offs according to taste.

Place the tart on the bottom shelf of the preheated oven for approx. 30 minutes. Allow to cool before serving.


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