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Le Chaudron recipe
Tarte aux abricots
Apricot almond custard tart
⏱ 50 minServes 8Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
1 kg (2.2 lb)ripe apricots
100 g (3½ oz)superfine sugar
30 g (1 oz)almond flour
2whole eggs
150 ml (⅔ cup)thick crème fraîche
1 tspvanilla extract
50 g (2 oz)sliced almonds
2 tbspapricot jam
- 1 sheet of all-butter sweet shortcrust pastry
- 1 kg (2.2 lb) ripe apricots
- 100 g (3½ oz) superfine sugar
- 30 g (1 oz) almond flour
- 2 whole eggs
- 150 ml (⅔ cup) thick crème fraîche
- 1 tsp vanilla extract
- 50 g (2 oz) sliced almonds
- 2 tbsp apricot jam
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the shortbread pastry and prick the base all over so it doesn't puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Sprinkle the almond flour over the base to soak up the juice and keep the crust crisp.
- Halve and pit the apricots and arrange them cut side up in concentric circles.
- Make the custard: whisk the eggs, cream, sugar and vanilla until smooth.
- Pour the custard between the apricots and scatter sliced almonds over the top.
- Bake 45 minutes at 180°C (350°F) convection until golden and set in the center.
- Brush the warm tart with heated apricot jam for a glossy, professional finish.
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