Get ready to fall in love with the Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe, a charming dessert that perfectly balances sweet, tangy apricot jam with an irresistibly light and airy topping. Each bite offers a delightful contrast between the buttery, golden crust, the vibrant jam nestled within, and the cloud-like meringue topping that brings everything together in a spectacular dance of flavor and texture. This recipe feels like a warm hug at the end of a long day, perfect for sharing with friends or treating yourself to something truly special.
Ingredients You’ll Need
This recipe uses simple, classic ingredients, each playing a key role in creating the rich flavor, tender texture, and that stunning visual appeal that makes this tart so unforgettable.
- Unsalted butter: Provides the rich, buttery base for both the crust and the fluffy topping, essential for flavor and texture.
- Granulated sugar: Sweetens the dough and helps create the glossy meringue peaks on top.
- Egg yolk and whole egg: Bind the crust and add richness to the dough.
- Baking powder: Helps the crust rise slightly, giving it a delicate crumb.
- All-purpose flour: The sturdy backbone of the tart’s dough.
- Sweetened condensed milk: Adds sweetness and creaminess to the topping, making it luxuriously smooth.
- Unflavored gelatin: Stabilizes the meringue-style topping so it holds its fluffiness perfectly.
- Water: Used to bloom the gelatin, ensuring it dissolves properly.
- Egg whites: Whipped to create the light-as-air meringue texture for the topping.
- Citric acid or lemon juice: Adds a hint of brightness and enhances the meringue’s stability.
- Apricot jam: The star ingredient, providing that vibrant, fruity center filled with sunshine and sweetness.
How to Make Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe
Step 1: Prepare the Tart Dough
Start by creaming together the unsalted butter and granulated sugar in a stand mixer until the mixture is smooth and creamy. This step ensures the dough will have that tender, melt-in-your-mouth texture. Then, add the egg yolk and whole egg, mixing just enough to combine without overworking the dough. Carefully blend in the flour and baking powder until the dough just comes together—avoid overkneading for a delicate crust. Wrap the dough and refrigerate it for an hour so it sets perfectly for rolling.
Step 2: Shape and Bake the Tart Shells
On a lightly floured surface, roll the dough to about ¼-inch thickness — this thickness ensures a sturdy yet tender tart shell. Cut circles using a cookie cutter that fits your tart molds. Gently press the dough rounds into the molds, making sure the edges are neat and even. Bake them at 350°F (175°C) for about 15 minutes, or until the edges turn a beautiful golden brown. Once baked, let the shells cool completely to prepare for the next step.
Step 3: Add the Apricot Jam Filling
After cooling, spoon about one teaspoon of apricot jam into each tart shell. The jam adds a burst of natural sweetness and fruity tang that perfectly complements the buttery crust and airy topping. Feel free to use any tart jam you love if apricot isn’t your favorite — but apricot brings that classic summery freshness that can’t be beat.
Step 4: Make the Fluffy Apricot Jam Filling and Meringue-Style Topping
Whip the butter and sweetened condensed milk together until the mixture is light and fluffy — this step is crucial for that luxurious, creamy texture in the topping. Meanwhile, bloom the gelatin by sprinkling it into cold water and letting it sit for 2 to 3 minutes to soften. Then dissolve the softened gelatin gently over low heat with a bit of sugar to keep it smooth.
Step 5: Whip the Meringue Base
In a clean bowl, whip the egg whites with ½ cup of granulated sugar and citric acid or lemon juice until glossy, stiff peaks form. The acid helps to brighten and stabilize the meringue, giving it that classic, airy texture. Slowly add the warm gelatin mixture while continuing to whip for an extra minute — this step makes your topping resilient yet delightfully fluffy.
Step 6: Combine and Finish the Topping
Gently fold the butter-condensed milk mix into the meringue in two parts, whipping lightly between additions until thick and fluffy. This soufflé-like topping is the crowning glory of your apricot tarts. Pipe or spoon this mixture generously over each tart filled with apricot jam. Chill in the refrigerator for at least two hours to let everything set beautifully and achieve that perfect, cloudlike texture.
How to Serve Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe
Garnishes
For a stunning presentation, a light dusting of powdered sugar is timeless and adds a gentle sweetness to the meringue topping. Fresh apricot slices or a sprig of mint lend a burst of color and freshness that brightens every bite and invites instant smiles. Toasted sliced almonds are another wonderful touch, adding a nutty crunch that contrasts nicely with the creamy top and soft jam.
Side Dishes
This apricot tart pairs beautifully with a bowl of cool vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat. A cup of herbal tea or a glass of chilled sparkling wine also complements the tart’s refreshing sweetness, making it a perfect dessert for brunch gatherings or evening desserts.
Creative Ways to Present
Try serving this Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe on decorative plates or atop doilies for a vintage tea party vibe. For a more casual gathering, place the tarts on a rustic wooden board surrounded by fresh apricots and edible flowers. You can also use the soufflé topping to create pretty peaks using a piping bag fitted with a star tip — it’s a simple way to wow your guests visually while enhancing the overall experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the apricot tarts in an airtight container in the refrigerator. The meringue topping keeps its fluffy texture best when chilled, and the tart will stay delicious for up to 3 days. Just be sure to keep them away from strong-smelling foods as the butter in the crust can pick up odors.
Freezing
While freezing the crust alone works fine, freezing the fully assembled tart with the topping is not recommended as the delicate meringue can weep and lose its texture. If you want to freeze, bake and freeze the tart shells separately, tightly wrapped. When ready to serve, thaw the shells and add the filling and topping fresh.
Reheating
The best way to enjoy leftovers is chilled, but if you prefer a warmer tart, gently warm the shell alone in a low oven (around 300°F/150°C) for 5 minutes and then add the topping fresh. Avoid reheating the tarts with the meringue topping as it can deflate and lose its airy charm.
FAQs
Can I use homemade apricot jam for this recipe?
Absolutely! Homemade apricot jam is perfect and adds a wonderful fresh, authentic flavor. Just make sure it’s thick enough to hold inside the tart shells without running during baking.
What can I substitute for unflavored gelatin?
If you don’t have gelatin, agar-agar is a vegetarian alternative, but the texture may vary slightly. Use a bit less as it sets more firmly. Another option is to skip the gelatin and serve the topping immediately after whipping, but it won’t hold as long.
Is it okay to use lemon juice instead of citric acid?
Yes, lemon juice works well to stabilize the meringue and adds a fresh tang. Just use about 1 tablespoon as directed and avoid overloading to prevent curdling.
Can I make mini tart versions of this recipe?
Definitely! This recipe scales beautifully to mini tart pans or even muffin tins. Just adjust the baking time slightly, checking frequently as smaller tarts will bake faster.
How do I ensure the meringue topping stays fluffy?
The key is whipping the egg whites to stiff peaks and adding gelatin dissolved in warm sugar carefully to stabilize the topping. Also, folding in butter-condensed milk mixture gently helps maintain that light texture. Chilling the tarts before serving sets everything perfectly.
Final Thoughts
Sharing this Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe feels like passing along a little treasure from my kitchen to yours. It’s a dessert that brings joy with its beautiful colors, dreamy textures, and perfect balance of sweetness and tartness. I encourage you to give it a try soon — whether for a special occasion or just to brighten an ordinary day. You won’t regret adding this delightful tart to your repertoire!
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Apricot Tart with Fluffy Apricot Jam Filling and Meringue-Style Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
These delightful Apricot Tarts feature a buttery, tender tart crust filled with sweet apricot jam and topped with a light, creamy apricot soufflé. Perfect for gatherings or a sweet treat, the tarts are baked to golden perfection and chilled to set the airy soufflé topping for a beautiful presentation and delicious flavor.
Ingredients
Tart Dough
- ½ cup unsalted butter, room temperature
- 6 tbsp granulated sugar
- 1 egg yolk (from a large egg)
- 1 large egg
- ½ tsp baking powder
- 1 ½ cups all-purpose flour
Apricot Jam Filling
- ¾ cup apricot jam (or any favorite tart jam)
Soufflé Topping
- 5 tbsp unsalted butter, room temperature
- â…“ cup sweetened condensed milk
- 1 tbsp unflavored gelatin
- ¼ cup water
- ¾ cup granulated sugar (divided)
- 4 egg whites (about ½ cup)
- â…› tsp citric acid or 1 tbsp lemon juice
Instructions
- Cream Butter and Sugar: In a stand mixer, cream the ½ cup butter and 6 tablespoons granulated sugar until well combined and fluffy. Add the egg yolk and whole egg one at a time, mixing just enough to incorporate after each addition without overmixing.
- Make Tart Dough: Mix in the 1 ½ cups flour and ½ teaspoon baking powder until the dough just comes together. Avoid overworking the dough. Wrap and refrigerate the dough for 1 hour to firm up.
- Prepare Tart Shells: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Using a cookie cutter, cut circles slightly larger than your tart molds. Fit the dough circles gently into the molds. Bake at 350°F (175°C) for 15 minutes or until the edges turn golden brown. Allow them to cool completely.
- Fill Tart Shells: Spoon 1 teaspoon of apricot jam into each cooled tart shell, spreading it evenly to cover the base.
- Prepare Buttercream Mixture: In a clean bowl, whip together 5 tablespoons unsalted butter and â…“ cup sweetened condensed milk until the mixture is light and fluffy. Set this mixture aside.
- Bloom Gelatin: Sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold water and let it sit for 2-3 minutes to bloom, then dissolve over low heat along with ¼ cup of sugar. Keep this warm but not hot.
- Whip Egg Whites: In a separate clean bowl, whip 4 egg whites with ½ cup granulated sugar and ⅛ teaspoon citric acid or 1 tablespoon lemon juice until glossy stiff peaks form. Stir the warm gelatin mixture slowly into the whipped egg whites, then continue whipping for about 1 minute to incorporate.
- Combine Mixtures: Fold the buttercream mixture into the whipped egg whites gently but thoroughly in two parts, whipping lightly between additions until the soufflé topping thickens and is smooth.
- Assemble and Chill: Pipe or spoon the soufflé topping onto each apricot jam-filled tart shell evenly. Refrigerate the tarts for at least 2 hours to allow the soufflé to set firmly before serving.
Notes
- The tart dough can be made a day ahead and kept refrigerated.
- Ensure all egg whites and mixing bowls are completely clean and free of fat to achieve stiff peaks.
- Use fresh apricot jam for the best natural flavor; any other similar fruit jam can substitute if preferred.
- The gelatine mixture should be warm but not hot when mixed into the egg whites to prevent curdling.
- Refrigeration is crucial for the soufflé topping to set properly.
- These tarts are best served chilled on the same day of serving for optimal texture.
