Autumn apricot tart: a warm and comforting dessert

This Autumn Apricot Tart is a delicious dessert that captures the warmth and comfort 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 this an easy yet satisfying treat, perfect to enjoy on a cool fall day. Whether you serve it warm or at room temperature, this pie is sure to bring the flavors of fall to your table.

Why you will love this recipe: You’ll love how this tart combines a rich, crumbly crust with the natural sweetness of apricot jam. Whole cane sugar adds a subtle depth of flavor, while sunflower oil keeps the dough light and tender. The apricot filling adds a touch of brightness and tang that pairs perfectly with the warm, earthy tones of the crust. It is a dessert that is neither too heavy nor too sweet, making it perfect to enjoy at any time of the day.

Perfect occasion: This pie is perfect for fall get-togethers, family dinners, or as a simple dessert to enjoy with a hot beverage. Whether you serve it for a casual weekend treat or share it at a holiday meal, it’s sure to bring warmth and comfort to any occasion. It’s also a great choice for an afternoon snack, accompanied by a cup of tea or coffee while enjoying the changing leaves and cooler weather.

Decorating Tips: replaces the word nice with empty add a touch of elegance, you can sprinkle the tart with a light pinch of powdered sugar once cooled. For a rustic look, use a little dough to create a lattice pattern on the jam filling. You can also add some thinly sliced ​​fresh apricots to the jam before cooking for an extra fruity touch.

Recipe:

Ingredients for the pie crust:

• 2 eggs
• 80 g of whole cane sugar
• 60 ml of sunflower oil
• 1 tablespoon instant baking powder
• A pinch of salt
• 300 g all-purpose flour

Filling:

• Apricot jam (enough to generously cover the bottom)

Instructions:

1. Prepare the dough: In a large bowl, whisk together the eggs and whole cane sugar until well combined. Gradually add sunflower oil and continue whisking until smooth. Add the instant baking powder and a pinch of salt while mixing everything. Gradually add the flour to the mixture, stirring until you obtain a soft, smooth dough. The dough should be slightly firm but still soft.
2. Assemble the pie: Preheat your oven to 180°C (350°F) with the fan on, if available. Roll out the dough on a lightly floured surface until about 1/4 inch thick. Line a tart pan with the rolled out dough, trimming off the excess. Reserve a small amount of dough if you want to create a decorative trellis. Spread a generous layer of apricot jam evenly over the bottom of the pastry. If you have reserved some dough, roll it out and cut it into strips to form a lattice over the jam.
3. Cook: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the edges are golden brown and the jam is bubbling. Watch it towards the end of cooking to prevent it from browning too much.
4. Cool and serve: Let the pie 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 pie warm or at room temperature.

This simple but tasty fall apricot tart is the perfect way to celebrate the warm season. Savor every bite with your favorite hot beverage or share with loved ones as the perfect fall dessert!