Rustic Apricot and Rosemary Tart: A Simple French Summer Recipe
A sun-drenched tart that tastes like a summer afternoon in Provence.
There’s something magical about stone fruits in summer. Apricots — tender, fragrant, and just tart enough — are among the season’s sweetest pleasures. In this rustic tart, they’re nestled into a buttery almond crust and kissed with rosemary, creating a dessert that’s both simple and refined.
This Apricot & Rosemary Rustic Tart feels like something you’d stumble upon at a village bakery in the South of France: nothing overcomplicated, yet deeply flavourful and evocative. The combination of ripe fruit, buttery pastry, and herbal perfume makes it an unforgettable summer bake — especially when served slightly warm with a scoop of crème fraîche or ice cream.
It’s a tart you’ll want to make on repeat during apricot season — especially if you’re after something effortless, naturally beautiful, and just a little different.
Servings
8
Prep time:
35min
Cook time:
40min
Resting time:
1h
Why You’ll Love This Tart
- ✅ Seasonal and stunning — a simple way to showcase ripe summer apricots
- ✅ Minimal effort, maximum flavour — no need for tart rings or fancy molds
- ✅ Refined twist — the rosemary and almond bring a unique depth
- ✅ Free-form rustic look — no pressure to be perfect
This tart is proof that a beautiful dessert doesn’t need perfect symmetry. It’s humble yet elegant — and an absolute pleasure to eat.
Ingredients
Pie crust
- 210g of all-purpose flour
- 40g of almond powder
- 125g of butter
- 83g of liquid (1 egg + water)
Garnish
- 3 tbsp of lemon juice
- 1 tbsp of almond powder
- 80g of brown sugar
- 10/12 apricots
Topping
- 3 branchs of fresh rosemary
- 20g of brown sugar
- 10g of butter
- 1 egg
- Flaked almonds
Step by Step Instructions
Make the Tart Crust
In a large mixing bowl, rub the cold butter into the flour & almond flour using your fingertips until the texture resembles coarse breadcrumbs. Add the egg & water, then mix just until the dough comes together—avoid overworking it.
Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
💡 Tip: Don’t worry if the dough cracks when rolling—this rustic crust is meant to look homemade and charming!
Prepare the Garnish
In a small bowl, combine the brown sugar, almond powder, and lemon juice. Mix briefly with a spoon until evenly blended. Set aside.
Roll Out & Assemble the Tart
Preheat your oven to 180°C (350°F).
On a lightly floured surface, roll the chilled dough into a rough circle, about 3–4 mm thick. Transfer the dough to a parchment-lined baking sheet.
Spread the almond-sugar mixture in the center, leaving a 4–5 cm (1.5–2 inch) border all around.
Halve and pit the apricots. Arrange them cut side up over the filling—either neatly in circles or scattered more freely for a rustic look.
Sprinkle the apricots with a little brown sugar and chopped rosemary. Dot the top with small pieces of butter.
Fold the dough edges over the fruit to create a free-form crust. Brush the border with egg wash for a golden finish.
Bake the Tart
Bake in the preheated oven for 40–45 minutes, or until the crust is golden and the apricots are soft, juicy, and slightly caramelised.
Let cool slightly before serving. Enjoy warm or at room temperature.
Serving Suggestions
This tart is wonderful warm or at room temperature. Serve it as-is for a rustic treat, or elevate it with:
- A dollop of crème fraîche
- A scoop of vanilla ice cream
- A drizzle of lavender honey
Perfect for garden parties, picnics, or as a relaxed dinner-party dessert.
Variations & Tips
- Switch the fruit: This tart works beautifully with plums, peaches, or nectarines.
- Gluten-free option: Use your favourite gluten-free tart dough instead.
- Extra shine: Brush the apricots with a little warm apricot jam after baking for a glossy finish.
- More almond flavour: Add a few drops of almond extract to the filling for a stronger note.
🌿 The Apricot + Rosemary Combination
If you’ve never tried rosemary in dessert before, this is a gentle way in. The herb brings a faint floral, piney aroma that plays beautifully with the apricot’s acidity and the richness of the almond cream.
Keep it subtle — you want it to whisper, not shout.
Frequently Asked Questions
Can I use dried or canned apricots?
Fresh, ripe apricots are best for this recipe. Canned apricots may work in a pinch, but they’ll be softer and sweeter — adjust the sugar accordingly.
Can I prepare it in advance?
Yes! You can make the tart a few hours ahead. Store it at room temperature if serving the same day, or refrigerate and reheat gently if needed.
How do I store leftovers?
Keep leftover slices in an airtight container in the fridge. Reheat lightly or enjoy cold the next day.
✨ Final Thoughts
This Apricot & Rosemary Rustic Tart is a celebration of seasonal fruit, simple techniques, and French countryside charm. It’s unfussy, fragrant, and layered with subtle flavours — perfect for anyone looking to bring a little Provence to their table.
Whether you’re an experienced baker or just starting out, this recipe gives you a beautiful way to highlight fresh apricots — no pastry ring or perfection required.
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