Peach Apricot Tart Recipe

Adapted from marthastewart.com

This peach apricot tart is the perfect celebration of summer stone fruit! Juicy peaches and tender apricots bake into a beautifully golden tart with a buttery crust and rustic charm. It’s elegant enough for an office party but simple enough for a relaxing weekend at home.

Try making this easy fruit tart recipe, then pairing a slice with coffee, tea, or a scoop of vanilla ice cream.

Ingredients

• 3 cups peaches and apricots, pitted and sliced (enough to cover the surface of the tart)
• 1–2 tablespoons jam or marmalade of choice (we recommend apricot, peach, lemon, or orange)
• 8–10 graham crackers
• 2 tablespoons plus ¼ cup sugar, divided
• 6 tablespoons butter, melted
• 6 ounces room temperature cream cheese
• ½ teaspoon vanilla extract or 1 vanilla bean, split and seeds scraped out
• ¾ cup heavy cream

Recommended Equipment

• 9-inch tart pan with removable bottom
• Pastry brush

Preparation

• Set Oven: Preheat the oven to 350°F.
• Make the Crust: To make the crust, place graham crackers and 2 tablespoons sugar in a food processor and pulse until finely ground. Add butter and process until well combined.
• Form the Crust: Transfer the crust mixture to a 9-inch tart pan. Using your hands or the base of a round, clean, and dry measuring cup, firmly press mixture into the bottom and up the sides of the tart pan.
• Bake the Crust: Bake until nicely browned, about 10–12 minutes. Let cool completely on a wire rack.
• Prepare Filling: For the filling, in a large bowl, beat cream cheese, vanilla, and remaining ¼ cup sugar with an electric mixer on medium-high setting until fluffy. Slowly add cream and beat until soft peaks form.
• Fill the Tart: Evenly spread the mixture into the cooled graham cracker crust, then lay sliced stone fruit evenly on top.
• Prepare Glaze: Once fruit is placed, in a small saucepan, mix jam with 1 teaspoon water.
• Cook Glaze: Heat on low until liquefied, about 2 minutes. Using a pastry brush, dab fruit with the glaze.
• Cool and Serve: Before serving, refrigerate tart for a minimum of 30 minutes or, if well covered, up to 1 day.

Serves 8. Prep time, 30 minutes; cook time, 12–14 minutes.

Cook’s Notes

• Use ripe but slightly firm peaches and apricots so the fruit holds its shape while baking.
• For the best texture, avoid overly juicy fruit that may release excess liquid into the tart crust.
• For added texture, sprinkle sliced almonds or coarse sugar over the tart before glazing.
• The tart can be assembled up to 1 day in advance and stored, covered, in the refrigerator.
• If you don’t have a tart pan, you can use a 9-inch pie plate instead.

FAQs

1. Is this an easy fresh apricot tart recipe for beginners?

Yes! This fresh apricot tart recipe uses simple seasonal ingredients and takes just 30 minutes to prepare.

2. What are the best peaches for baking tarts?

Yellow peaches are often best for baking because they have a more complex flavor and hold their shape well during baking but still taste nice and sweet. Specifically, look for freestone peaches with flesh that separates easily from the pit.

3. Do peaches and apricots pair well together?

Absolutely. Peaches and apricots are both sweet and juicy stone fruits, and they complement each other beautifully in summer desserts.

4. Should I peel my apricots before baking?

No, you don’t need to peel your apricots before baking them. Their skins soften in the oven and add color, texture, and extra nutrition to the tart.

5. Where can I buy fresh peaches and apricots online?

The FruitGuys delivers fresh peaches, apricots, and other seasonal fruits to offices and homes nationwide. Check out our office fruit boxes and schedule a summer delivery.