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French Lemon-Apricot Tart Recipe

French Lemon-Apricot Tart Recipe

If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min + cooling YIELD:12 servings


  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup cold butter, cubed
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 3 eggs
  • 3/4 cup lemon juice
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons grated lemon peel
  • 3 tablespoons butter
  • 1/3 cup apricot preserves, warmed
  • Fresh mint leaves, optional


  • 1. Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • 2. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.
  • 3. In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
  • 4. Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers. Yield: 12 servings.

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