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Apricot and roasted hazelnuts tart

Sweet pastry dough, vanilla and roasted hazelnut batter, fresh apricots.
Recipe for 2 individual tarts Ø 4 inch - 10 cm and 1 big tart Ø 8.5 inch - 22 cm.
Prep Time45 mins
Cook Time1 hr
Resting time1 hr
Course: Dessert
Cuisine: French
Keyword: Apricot tart, Roasted hazelnuts, Sweet pastry dough
Servings: 10 people


  • Stand mixer


Sweet pastry dough

  • cup +1 tbsp sugar 100 g
  • cup butter 150 g - room temperature
  • ¼ heaping tsp salt 2 g
  • ½ cup almond flour 50 g
  • 1 egg 50 g - room temperature
  • 1⅔ cups flour 250 g

Vanilla and Hazelnut Batter

  • 1 cup heavy cream 250 g
  • 2 big eggs 120 g
  • 3 egg yolks 60 g
  • cup + 1 tbsp sugar 100 g
  • ½ cup whole hazelnuts 70 g
  • 2 tsp flour 10 g
  • ½ vanilla bean scraped

10 to 12 apricots


    Sweet pastry dough

    • In the bowl of your stand mixer, cream the butter and the sugar with the paddle.
      Creaming butter and sugar in a bowl with a paddle
    • Add the salt and almond flour and mix until combined.
      Creamed butter with sugar, with almond flour in a bowl with a paddle.
    • Pour in the egg, mix until combined.
      Making sweet pastry dough in a bowl with a paddle
    • Lastly add the flour and mix until just combined. Don't over mix as you don't want the gluten to develop.
      Sweet pastry dough in a bowl
    • Cover the dough with saran wrap and refrigerate for at least 1 hour.
      Sweet pastry dough

    Vanilla and hazelnut batter

    • Start by roasting the hazelnuts.
      Preheat the oven to 350°F. Place the hazelnuts on a baking sheet lined with parchment paper.
      Roast for 8 minutes, the skin needs to start cracking.
      Wait five minutes for it to cool down a bit and remove the skin. To do so, take a handful and rub the hazelnuts against your palms.
      Crush roughly with a knife or a stand blender.
      Hazelnuts in a bowl with their skin on the side
    • Mix the whole eggs, egg yolks and sugar until combined. Add the cream and the vanilla. Lastly the flour and the crushed hazelnuts. Keep in the fridge.
      Pie batter with crushed roasted hazelnuts in a bowl with a whisk

    Baking and assembling the tart

    • Preheat the oven to 350°F.
    • Work the dough on a lightly floured surface until it comes together. Roll out with a rolling pin and place it on top of the pie pan.
      Pie dough and pie pan
    • Push into the pie pans. Remove the exceed of dough with the rolling pin.
      Removing the excess of dough from the pie pan with a rolling pin
    • Press the dough into the side and remove the exceed with a knife.
      Sweet pastry dough in a pie pan with a knife cutting the exceed on top
    • Prick the bottom with a fork.
      One big an two small pie pans with sweet pastry dough inside.
    • Place two pieces of saran, in a cross shape, on top of the pie, pour some dried beans and close the saran wrap. Making sure that it is not in contact with the metal of the pan.
      Sweet pastry dough in pie pans with dried beans in saran wrap on top
    • Bake for 10 minutes at 350°F.
    • In the meantime, rinse, dry and cut the apricots.
    • Remove the beans from the top of the pies by simply lifting the saran wrap without touching the hot beans.
      Pie pan with pastry dough on a baking sheet. Dried beans in saran wrap on the side.
    • Place the apricots nicely on top of the crust. Whisk quickly the batter and pour on top of the apricots.
      Two small and one big apricot tarts before baking
    • Bake for 50 minutes for the small tarts and 1h for the big one.
    • Wait for it to cool down before unmolding.
      Two small and one big apricot tarts on a wooden board