What I am referring to are those apricots tarts where the apricots are perfectly assembled close to one another. Also, they are flambéed at the top to give them that beautiful char.

For the pastry, mix the flour and butter in a food processor until the mixture resembles breadcrumbs.Whether you're a nail art enthusiast or prefer a classic look, the Barry M Gelly Hi Shine Nail Polish - Apricot Tart is a versatile addition to your nail care collection. Let your nails shine with the irresistible appeal of ripe apricots and make a bold statement with every adorned hand. Spoon the frangipane into the pastry shell, then arrange the apricots in concentric overlapping circles on top. Cut the last in half and put one half, cut-side down, in the middle (you can eat the other; chef’s perk). Scatter with the remaining sugar and bake for about 30 minutes until golden, scattering over the almonds five minutes before the end, then allow to cool before removing from the tin. First of all, you are going to have to cut the apricots into perfectly uniform moon shapes. Take your time as this is what will make your apricot tart really beautiful in the end.

Although, my ultimate recommendation for this apricot tart recipe is to pair it with ‘amandes de lait’ ice cream, which is almond milk ice cream. If you have the opportunity to get your hands on this type of ice cream, then by all means go for it! More fresh apricot recipes for you When I think of an apricot tart, my mind goes immediately towards those tarts that can be found in Paris. Have you ever seen them on display in one of French capital's boulangeries or famous pastry shops?

Apricot tart is the ideal dessert to enjoy in late summer when this fruit is at its peak. When walking past these orange jewels it is hard to resist them. I tested this recipe three times to get the tart I'd imagined in terms of flavor and appearance. The final flavor is amazing and I’m absolutely happy with the taste of this fruit tart. Not only is it a beautiful tart, but it’s an amazing combination of tart, sweet, and creamy. What You’ll Need for This Delicious Tart Recipe

Here are the ingredients that you’ll need to make the best apricot tart you will ever taste: Apricot Filling Apricot Tart Ingredients I love apricots.They are one of my favorite summer fruits. Apricots are deliciously tart with just the right amount of sweetness and nice firm flesh. They’re perfect in this easy tart delectable tart.As the tart bakes the apricots become more tart and the flavor is perfect with the sweet custard filling and almond tart crust.You can opt to place them ‘face down’ or ‘upwards’ to expose the apricot flesh. I recommend you turn the apricots ‘flesh-side up’ so that they have the opportunity to caramelise during the baking process. The almond flakes will provide a subtle crunch as well as a nuttiness that will balance the tartness of the apricots. In fact, you can also opt to roast them prior to placing them on top of the apricot tart.

Remove the tart from the oven. Place 1/4 cup of apricot jam and three tablespoons of water in a small saucepan and whisk together. Heat the apricot jam on medium until it just begins to boil. Remove it from the heat and press it through a medium-coarse strainer into a small bowl to remove large pieces of apricot.However, even when those professionally made tarts are indeed excellent, there is a lot of satisfaction in making your own apricot tart. Besides, professionally made or not, the taste will never be compromised with this tart recipe. Barry M is known for its commitment to cruelty-free and vegan-friendly nail polishes, making this choice not only stylish but also ethical. The recipe starts with an easy almond tart crust. It comes together in a few minutes and is then pressed into a tart pan, no rolling pin required. It’s the easiest tart crust you’ll ever make. The custard filling takes 5 minutes to make and the apricots are simply cut in half before being added to the tart. Remove the crust from the oven and allow it to cool to room temperature before adding the filling. The crust can be made a day ahead. If making the crust in advance, let it cool, then wrap it in plastic wrap.