Here is one of the tastiest Apricot Tart, The summer dessert that you’ll remember…


A cookie like crust, a layer of rich almond cream and on top, plump, juicy, slightly tangy apricots covered with a crunchy cloud of streusel.

If you have a mixer at home, this is a breeze to make.

With this recipe, you have enough to fill up a regular tart pan or 6 to 8 tartelettes.

The crust
2 cups unbleached all purpose flour
1/4 cup powdered sugar
1 1/2 stick of unsalted butter
1 egg,
A pinch of salt
1 tsp vanilla
1 drop orange essential oil

Cream the soft butter with the sugar, salt, vanilla and essential oil. Add the flour and at the end, the egg.
Roll the dough out, place it in your tart pan (or cut some discs for your tartelette pans). Keep in the freezer.

Almond cream:

1 stick of soft butter, 1 cup almond flour, 1/4 cup coconut sugar, 1 drop almond essential oil, 2 eggs, 1 tbs cornstarch.

Cream the butter with the sugar and essential oil. Add the almonds and cornstarch, and finally, the eggs.

Spread that cream on the uncooked crusts.

Top with apricots halves

Bake 45 mn at 380 degrees for a large tart and 30 mn for a tartelette.

1/2 cup flour
1/4 cup almond flour
1/4 cup sugar
1/2 stick cold butter

Crumble all these ingredients together and sprinkle the resulted sand on top of the cooked tart. Put back in the oven for 10 to 15 mn.