During summer, nothing beats the juicy allure of apricots! From June through August, market stalls overflow with these sweet, flavorful gems. We preserve them in jams for year-round enjoyment and bake them into irresistible tarts—rustic, fine, or almond-studded—to elevate lunches and dinners. For a showstopper, pastry chef Christophe Michalak shares his thin apricot tart on Instagram. As a master patissier with years of expertise, his recipe delivers crispy perfection and bursts of flavor that wow every guest.
How to Make Christophe Michalak's Fine Apricot Tart
You'll need:
- A puff pastry disc
- Pistachio powder
- Apricots
- Butter
- Brown sugar
- Homemade apricot confit
- Chopped pistachios
- Icing sugar
- Pectin
Step-by-Step Instructions for Christophe Michalak's Fine Apricot Tart
- Sprinkle a baking sheet with brown sugar, place a disk of puff pastry on top, and dust with pistachio powder.
- Cut the apricots in half, then flatten them with the palm of your hand on a board for ultra-thin slices.
- Arrange in a rosette pattern, brush with butter and brown sugar, place on the baking sheet, and bake at 170°C for about 30 minutes.
- Remove from the oven, transfer to a wire rack (with the baking sheet), and bake again for 10 minutes at 170°C for ultra-crispy dough.
- Let cool, then glaze with homemade apricot confit (blend 100g very ripe apricots + 10g brown sugar + 1g pectin; boil for 2 minutes).
- Sprinkle with chopped pistachios and icing sugar. Serve immediately for the best experience.
