Desserts & Baking

Apricot tart

8 pieces

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  • 2 cups flour
  • 8 T sugar
  • 1/2 t vanilla extract
  • 1 pinch salt
  • 8 T butter, softened
  • 2 egg yolks
  • 1 T water
  • 1 jar Bonne Maman Apricot Preserve

Mix the flour, sugar and salt together in a mixing bowl and rub the butter into the flour. The mixture should resemble breadcrumbs.

Mix together the vanilla extract, egg yolks and water and add to flour mixture. Knead together to a smooth dough. Wrap up in a plastic film and refrigerate for at least 30 minutes.

Lightly grease a 24cm (9 inches) round dish.

Preheat the oven to 180°C (350°F).

Roll out the pastry on a lightly floured board to 3mm (1/10 inch) thickness, so it is sightly larger than the 24cm (9 inches) round dish. Carefully line the dish and trim off excess pastry.

Spread the apricot preserve over the base of the tart. Decorate the top with pastry off-cuts.

Place the tart in oven preheated to 180°C (350°F) and bake approximatively 20-30 minutes (until the pastry is golden brown).

Allow to cool down before serving.

Bonne Maman

Recipe by: Bonne Maman

Launched over 40 years ago, Bonne Maman has grown into a leading global Preserve and Jam brand. The secret behind Bonne Maman is the time-honoured traditional French recipes, which use only the finest quality fruit and 100% all-natural ingredients.

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  • default
    4 February 2016

    I’ve been craving this for so long! Glad I came across this recipe! Will be sure to utilize it! :)

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