This Easy Apricot Tart, that’s made with fresh summer apricots, requires minimal preparation and cooking thanks to pre-made puff pastry. Finished with jam or preserves and optional  whipped cream and caramel sauce, this truly is a summer fruit tart that’s as simple as a dessert gets!

A square of fruit tart cut from a rectangle

You don’t need to be a baking whiz (because I am not) to make an impressive dessert. The hardest part is rolling out the pastry and slicing the fruit.

For my fruit tarts, I like to use my shortcrust pastry recipe. For a fruity summer dessert, as in this case, I like the light, airiness of puff pastry.

Sliced apricots on a rectangle puff pastry tart

The key to keeping the puff pastry crispy, is blind baking which basically means partially baking the pastry naked with no toppings. 

Sliced stone fruit (fruit with stones, like peaches, apricots, plums and cherries) make the best tarts. You can also make this tart with fresh peaches instead of apricots. One of my other favorites (that are also in season) is Plum Tart with Cornmeal Crust. Now, the crust for this one is so good, if you’re feeling adventurous and want to make your own pastry.

More stone fruit recipes:

All it takes is a few simple ingredients for this Easy Apricot Tart to come together and the addition of the jam (or preserves) brushed over the fruit enhances the fruity flavor.

Puff pastry square topped with sliced apricots, whipped cream and caramel sauce

Serving suggestion: My favorite way to serve with whipped cream and caramel sauce. Sliced, toasted almonds would add a nice bite also.

Dried apricot option: If it’s not apricot season, a good work-around is using dried apricots. Just soak them in boiling water for 10 minutes to soften and plump, then drain and arrange them on the pastry as you would the fresh ones and bake per the recipe.

A closeup of an apricot tart

Feeling like a taste of France? Make them French style! French fruit tarts are usually made individual size. If you prefer, you can cut the pastry into squares to create French-style tartlets.

Yield: 8

Easy Apricot Tart

Vibrant orange slices of apricot on top of a puff pastry crust

Pre-made puff pastry is topped with fresh, sliced apricots, jam/preserves. Serve with whipped cream and caramel sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1 sheet puff pastry, defrosted
  • 6-8 small apricots, pitted and sliced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons apricot (or peach) jam or preserves
  • 1 teaspoon granulated sugar
  • Whipped cream (optional)
  • Caramel sauce (optional)


  1. Preheat oven to 400°F/200°C. Line a large baking sheet with parchment paper.
  2. Roll out the puff pastry onto a large piece of parchment paper to 11 x 14 inches/28 x 35 cm. Brush the edge with water and fold over ½ inch/1.2 cm all around.
  3. Poke the middle of the pastry with a fork all over. Use the parchment paper to lift and transfer the pastry to the baking sheet and bake for 10 minutes.
  4. Arrange the apricot slices on the pastry. Brush pastry edges and apricots with melted butter and sprinkle evenly with the sugar.
  5. Bake for 10 minutes. You don’t want the pastry to brown. Time will depend on your oven.
  6. Once out of the oven and transfer to a cooling rack.
  7. Heat the jam in a microwave-safe dish for 20 seconds until thinned out, stir, then brush all over the warm tart.
  8. Slice and serve warm or room temperature with whipped cream and caramel sauce (both optional).

Nutrition Information



Serving Size


Amount Per Serving Calories 85Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 29mgCarbohydrates 11gFiber 1gSugar 8gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.