This is a recipe for a quick & easy apricot tart that I obtained from Marie-José "Zézé" Fournier.

  • Preparation time: 20 minutes
  • Bake time: 15 minutes
  • Makes 16-20 servings.


  • 1 standard package of ready-made of pâte sablée from the supermarket.
  • A standard round sheet weighs about 230 grams (½ lb), has a diameter of about 33 cm (≈ 13"), and is rolled up with oven paper on both sides
  • Pâte sablée is the richest of the two basic forms of French shortcrust pastry dough (the other one being pâte brisée). It has a crumbly, sandy texture, hence the name. Often used for tarts, quiches, etc. Can be sweet or savory.
  • 100 grams butter, warmed enough such that it is very soft
  • 125 grams (1/4 lb) ground almonds (F: amandes en poudre); this is a standard size package
  • 1 egg
  • 1 egg white
  • 100 grams fine crystal sugar
  • Adjust the amount to taste, to the fruit used (apricots, plums, etc.), and whether using fresh fruit or fruit on syrup from a can
  • Optional: substitute some of the sugar with the same amount of vanilla sugar (standard packages of 7 or 8 grams)
  • 1 large can of apricot halves (850 ml, 475 grams = 1 lb drained weight)


  • Shallow thin metal pizza pan, about the same diameter as the pastry dough sheet
  • Medium size bowl
  • Hand-mixer
  • Sieve or colander (for draining the apricot halves)


  • Pre-heat the oven to 200 °C (390 °F)
  • Put the apricot halves in the sieve or colander, and let drain (lightly toss on in a while)
  •  The apricots must be drained well, but there is no need to pat dry with kitchen paper.
  • Unroll the sheet of puff pastry dough onto the pizza pan.
  • Do not remove the oven paper underneath the dough!
  • Trim off the excess oven paper with a knife or scissors
  • Put the butter, almond powder, egg, egg white, and sugar in a bowl, and mix well
  • Spread the almond mix evenly across the dough (easiest with a large table knife)
  • Put the apricot halves on top of the almond spread (round side up!)
  • Bake for 10-15 minutes at the center of the oven, until golden
  • It is OK if the tart is slightly darker at the edges than at the center
  • Depending on the oven (fan, top + bottom heat,..) you may want to first bake for 5 minutes with the rack at the lowest position (to ensure that the dough gets baked through), then move to the middle of the oven.


The apricot tart (very slightly over-baked)


  • My recipe for a similarly sized thin apple or fig tart is here.

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©2005 M.-J. Fournier. All rights reserved worldwide. No part of this publication may be used without permission from the author.