Apricot crumble tart

Name: Apricot crumble tart
Total time: 1 h 30 min
Yield: 1 tart of 26 cm (8 slices)
Ingredients: for the pastry: 200 g flour, 100 g cold butter in cubes, 60 g sugar, 1 egg and a pinch of salt; 700 g apricots; 2 tbsp ground almonds or crushed rusks; for the crumble: 80 g flour, 50 g cold butter, 50 g sugar and 1 tsp cinnamon (optional)

Updated on 9 October 2026

Makes: 1 tart of 26 cm (8 slices)
Time: 1 hr + 30 min resting
From: Apricot

Ingredients

for the pastry: 200 g flour, 100 g cold butter in cubes, 60 g sugar, 1 egg and a pinch of salt
700 g apricots
2 tbsp ground almonds or crushed rusks
for the crumble: 80 g flour, 50 g cold butter, 50 g sugar and 1 tsp cinnamon (optional)

Method

Quickly knead the flour, butter, sugar, egg and salt into a ball of dough. Wrap it in cling film and rest it in the fridge for 30 minutes.
Preheat the oven to 180 °C. Butter a 26 cm tart tin.
Roll out the dough and line the tin, including the sides. Prick the base with a fork and sprinkle the ground almonds over it: they soak up the juice of the apricots.
Halve the apricots, remove the stones and arrange the halves close together, cut side up.
Rub the flour, butter, sugar and cinnamon together with your fingertips into coarse crumbs and scatter them over the apricots.
Bake for 40 to 45 minutes in the middle of the oven, until the crumble is golden and the juice is bubbling.
Leave to cool in the tin for 15 minutes before taking the tart out.

Storing: Two days at room temperature and four days in the fridge. You can also freeze the tart in slices.