Apricot Tart

Name: Apricot Tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 11-inch inch pie shell, baked; 2 cups water; 3 tablespoons sugar; 1 vanilla bean; 2 pounds firm ripe apricots; 1/2 cup Amaretto liqueur

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(31)
Comments: Read comments

Featured in: FOOD; TARTS AND MORE TARTS, MAKE USE OF SUMMER'S FIRST STONE FRUITS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

111-inch inch pie shell, baked
2cups water
3tablespoons sugar
1vanilla bean
2pounds firm ripe apricots
½cup Amaretto liqueur

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the water, sugar and vanilla bean and simmer for 15 minutes.
Step 2
Cut the apricots in half and remove the pits. Put them gently into the syrup and simmer until they are almost tender. Remove with a slotted spoon and place on a plate. Leave a couple of apricot slices in the syrup.
Step 3
Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
Step 4
Just before serving, arrange the apricot halves on the pastry. Pour the glaze over the top and serve.