This Autumn Apricot Tart is a delightful dessert that captures the warmth and coziness of fall. With a tender, buttery crust sweetened with whole cane sugar and a thick layer of apricot jam, it’s the perfect balance of sweet and tangy. The simplicity of the ingredients makes it an easy yet satisfying treat, ideal for enjoying on a crisp autumn day. Whether you serve it warm or at room temperature, this tart is sure to bring the flavors of fall to your table.
Why You’ll Love This Recipe: You’ll love how this tart combines a rich, crumbly crust with the natural sweetness of apricot jam. The whole cane sugar adds a subtle depth of flavor, while the sunflower oil keeps the dough light and tender. The apricot filling provides a touch of brightness and tang that pairs perfectly with the warm, earthy tones of the crust. It’s a dessert that’s not too heavy or overly sweet, making it perfect for enjoying any time of day.
Perfect Occasion: This tart is perfect for fall gatherings, family dinners, or as a simple dessert to enjoy with a hot drink. Whether you’re serving it for a casual weekend treat or sharing it at a holiday meal, it’s sure to bring warmth and comfort to any occasion. It’s also an excellent choice for an afternoon snack, paired with a cup of tea or coffee while you savor the changing leaves and cooler weather.
Decoration Tips: To add a touch of elegance, you can dust the tart with a light sprinkle of powdered sugar once it has cooled. For a rustic look, use some of the dough to create a lattice pattern over the jam filling. You can also add a few thinly sliced fresh apricots on top of the jam before baking for an extra fruity touch.
Recipe:
Ingredients for the Tart Dough:
- 2 eggs
- 80g whole cane sugar
- 60ml sunflower seed oil
- 1 tablespoon instant baking powder
- A pinch of salt
- 300g all-purpose flour
Filling:
- Apricot jam (enough to generously cover the base)
Instructions:
- Prepare the Dough: In a large bowl, whisk together the eggs and whole cane sugar until well combined. Gradually add the sunflower seed oil and continue whisking until smooth. Add the instant baking powder and a pinch of salt, mixing everything together. Gradually incorporate the flour into the mixture, stirring until a soft, smooth dough forms. The dough should be slightly firm but still pliable.
- Assemble the Tart: Preheat your oven to 180°C (350°F) with the fan setting on, if available. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Line a tart pan with the rolled dough, trimming any excess. Reserve a small amount of dough if you want to create a decorative lattice.Spread a generous layer of apricot jam evenly over the base of the dough. If you’ve set aside some dough, roll it out and cut into strips to form a lattice over the jam.
- Bake: Place the tart in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the jam is bubbly. Keep an eye on it toward the end of the baking time to prevent over-browning.
- Cool and Serve: Allow the tart to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing. You can serve the tart warm or at room temperature.
This simple yet flavorful autumn apricot tart is the perfect way to celebrate the cozy season. Enjoy every bite with your favorite warm drink or share it with loved ones as the perfect fall dessert!
