{"id":46906,"date":"2026-01-19T06:18:00","date_gmt":"2026-01-19T11:18:00","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=46906"},"modified":"2026-01-19T06:18:00","modified_gmt":"2026-01-19T11:18:00","slug":"french-apricot-tart","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2026\/01\/19\/french-apricot-tart\/","title":{"rendered":"French Apricot Tart"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"alignnone size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"46907\" data-permalink=\"https:\/\/willceau.com\/news\/2026\/01\/19\/french-apricot-tart\/apricottart\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/ApricotTart.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ApricotTart\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/ApricotTart.jpg?fit=640%2C480&amp;ssl=1\" class=\"alignnone size-full wp-image-46907\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/ApricotTart.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/ApricotTart.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/ApricotTart.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>There were boxes of gorgeous apricots in the market over the weekend, and I saw the perfect opportunity to use my new rectangular tart pan. This is a classic French tart that features a buttery crust and lightly glazed apricots. <!--more--><\/p>\n<ul>\n<li>1 1\/3 cups flour<\/li>\n<li>1 tablespoon granulated sugar<\/li>\n<li>8 tablespoons butter<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tablespoons cold water<\/li>\n<li>3 tablespoons corn starch<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>3 1\/2 cups of fresh apricot halves<\/li>\n<li>1\/4 cup apricot jam mixed with 1 tablespoon water<\/li>\n<\/ul>\n<ol data-slot-rendered-recipe=\"true\">\n<li id=\"mv_create_16_1\">Preheat oven to 475\u00ba.<\/li>\n<li id=\"mv_create_16_2\">Pulse flour and sugar in food processor, then add butter one tablespoon at a time until well incorporated.<\/li>\n<li id=\"mv_create_16_3\">In a small bowl, whisk egg and water. While processing, add egg mixture in a slow stream until dough comes together in a ball.<\/li>\n<li id=\"mv_create_16_4\">On a floured surface, dust the dough with flour and knead the dough four or five times until the dough is smooth and doesn&#8217;t stick to the surface. Form dough into a disk and refrigerate for 15 minutes.<\/li>\n<li id=\"mv_create_16_5\">Roll dough out on a floured surface into the size and shape that will fit your tart pan. Roll dough up onto rolling pin and ease into tart pan. Push the dough into the pan at the edges. Poke holes in tart with a fork several times.<\/li>\n<li id=\"mv_create_16_6\">Sprinkle tart with corn starch and sugar, add apricots cut side down.<\/li>\n<li id=\"mv_create_16_7\">Bake tart on middle rack for 10 minutes, reduce heat to 425\u00ba and continue baking for approximately 30 minutes or until tart is gently boiling and rim of crust is brown.<\/li>\n<li id=\"mv_create_16_8\">Take the tart out and unmold immediately to put on a wire rack. When the tart has cooled, brush top with apricot jam and water mixture gently.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>There were boxes of gorgeous apricots in the market over the weekend, and I saw the perfect opportunity to use my new rectangular tart pan. This is a classic French tart that features a buttery crust and lightly glazed apricots.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[6250,97,1455],"class_list":["post-46906","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-apricot-tart","tag-baking","tag-tarts"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-ccy","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":46811,"url":"https:\/\/willceau.com\/news\/2026\/01\/05\/french-apple-tart\/","url_meta":{"origin":46906,"position":0},"title":"French Apple Tart","author":"Tina Garceau","date":"January 5, 2026","format":false,"excerpt":"Thinly sliced apples over a flaky crust, finished off with an apricot glaze - this tart is really something special. And truth be told, I was looking for a reason to use this new-to-me rectangular tart pan! 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons butter 1\/4 cup ice\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23324,"url":"https:\/\/willceau.com\/news\/2018\/02\/21\/rustic-apple-tart\/","url_meta":{"origin":46906,"position":1},"title":"Rustic Apple Tart","author":"Tina Garceau","date":"February 21, 2018","format":false,"excerpt":"A bag of apples, and the desire to make a little something sweet for dessert over the weekend, resulted in this rustic apple tart. It took roughly a half hour to assemble, an hour in the oven, and was heavenly served warm with a scoop of vanilla ice cream!\u00a0 For\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/AppleGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/AppleGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/AppleGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24206,"url":"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/","url_meta":{"origin":46906,"position":2},"title":"Peach Crumb Tart","author":"Tina Garceau","date":"August 15, 2018","format":false,"excerpt":"I bought big, fat Jersey peaches on Sunday morning with no particular game plan for them. On Tuesday morning they were ripe, and while I toyed with the idea of using them in a fruit salad for lunch - I remembered the pie dough I'd stashed in the freezer. I\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18571,"url":"https:\/\/willceau.com\/news\/2015\/04\/20\/strawberry-rhubarb-tart\/","url_meta":{"origin":46906,"position":3},"title":"Strawberry Rhubarb Tart","author":"Tina Garceau","date":"April 20, 2015","format":false,"excerpt":"It's truly spring when the trees are budding, and I find rhubarb on 9th Street. The man I bought it from\u00a0asked if I were making a pie, when I confirmed that I was - he suggested adding a tiny bit of allspice to the filling. 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But it's all good, Dan's retired, traveling, and taking some damn fine photographs! I made this fruit tart to help ease him into his\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34495,"url":"https:\/\/willceau.com\/news\/2020\/05\/05\/strawberry-rhubarb-tart-2\/","url_meta":{"origin":46906,"position":5},"title":"Strawberry Rhubarb Tart","author":"Tina Garceau","date":"May 5, 2020","format":false,"excerpt":"It's always difficult to find rhubarb around these parts, so when I do - I pick up a box of strawberries to make my favorite pie. Growing up, we had a patch of rhubarb that thrived behind our garage. I spent many a happy summer day dipping rhubarb into a\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/46906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=46906"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/46906\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=46906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=46906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=46906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}