Description
A delicate and fragrant tart featuring sweet apricots paired with rosewater-infused cream, all nestled in a buttery tart shell—perfect for spring and summer occasions.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1–2 tbsp ice water
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp rosewater
- 1/2 tsp vanilla extract
- 6–8 fresh apricots, halved and pitted
- 2 tbsp apricot jam (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add ice water a tablespoon at a time until dough just comes together. Press into a tart pan and chill for 15 minutes.
- Blind bake the tart shell for 15–20 minutes or until lightly golden. Let cool.
- Whip the heavy cream with granulated sugar, rosewater, and vanilla until soft peaks form.
- Spread the rosewater cream into the cooled tart shell.
- Arrange apricot halves on top, cut side down.
- If desired, warm apricot jam and brush over apricots for a glossy finish.
- Chill for 30 minutes before serving.
Notes
- Use ripe but firm apricots for best presentation and taste.
- Rosewater can be strong—adjust to taste.
- The tart can be assembled a few hours in advance but is best served fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
