Hello foodies,
The recipe I’m sharing with you today is one I’m sure you’ll love. Visually and taste-wise… It highlights a fruit I adore in summer: the apricot!
So here is my apricot and vanilla tart!
For once, I’m doing things differently
Friends, today I’m doing something I don’t usually do… Yes, it’s not in my nature, but I’m going to toot my own horn. There, I said it!!
I truly think this is the most elegant dessert I’ve made since launching Casserole & Chocolat. There have been desserts I’ve been particularly proud of, but this one… I must say, I’m pleased. The result is exactly what I envisioned: a touch of elegance and indulgence!
And yet, this apricot and vanilla tart isn’t perfect
Yes, it’s not perfect because it was my first attempt. I didn’t want to wait until I remade this dessert to share the recipe with you. Still, don’t worry—I’m giving you the recipe with the necessary adjustments so that your apricot and vanilla tart turns out perfectly!
I ran into 3 small “issues”:
- The first, which isn’t really one, is that I made too much apricot compote. So I’ve adjusted the quantity. That didn’t stop me from enjoying the extra with some plain yogurt—so simple and so good!!
- The second was that I made the ganache when it was 30 degrees out. It was midday, and that heat didn’t help. Next time—and this is my tip for you—make the ganache in the cool morning hours.
- And finally, I hadn’t planned enough ganache. So the edges aren’t as clean as I’d like, and I cheated a little with the meringues on top.
Now you know everything…
The composition of this apricot and vanilla tart
So, I’ve started to lift the veil on my apricot and vanilla tart—here are its different components:
- A Breton shortbread base
- An apricot compote
- And a whipped vanilla ganache
As you’ve guessed, it’s a relatively simple dessert in terms of its elements, yet it creates a wow effect on the table! You can do it!!
My tips to successfully make your apricot and vanilla tart every time
When it comes to flavors and textures, you shouldn’t have any issues. As I mentioned earlier, we’re dealing with fairly classic pastry components. So don’t stress…
Still, keep a few things in mind:
- First, take your time. It sounds obvious, but it’s always good to remember. There are resting times in this recipe—respect them. For instance, once your apricot and vanilla tart is assembled, it needs to rest in the fridge for 2 hours so the compote half-spheres have time to thaw…
- Second, use quality ingredients. Again, nothing groundbreaking here, but if your apricots have no flavor, you’re going to be disappointed…
- Make sure you have the right tools. As always, you’ll find the list of utensils needed for this recipe further down—double-check that you’re properly equipped.
- A quick note about the half-sphere molds: I got mine on Amazon (a set of 3 with 3 different sizes for just over 20 euros). If you don’t want to invest, mini muffin molds will do. Not quite the same effect, but it’ll work! The key is using silicone so you can easily unmold the frozen compote.
A quick word on the apricot and vanilla pairing
The apricot-vanilla combo is a timeless classic that elevates summer desserts. The apricot, juicy and slightly tart, pairs beautifully with the warm, round sweetness of vanilla. Together, they create a subtle balance between freshness and indulgence.
Vanilla softens the apricot’s fruity punch, while the apricot awakens the vanilla’s delicate aroma. To further enhance their harmony, you can combine them with a crispy sweet crust or a soft sponge. In pastry, apricot and vanilla are a sure bet—refined, accessible, and absolutely delicious. Simply an irresistible duo.
Necessary utensils:
A heavy-bottomed saucepan,
A good whisk,
A stand mixer or electric mixer with a whisk attachment for the ganache,
A piping bag,
A round tip no. 14,
A spatula,
Silicone half-sphere molds,
A 22 cm pastry ring,
A cutting board,
And a good paring knife.
There we are—I’ve told you everything. We’re ready! Let’s get to it!!
The recipe, Chef!
Apricot and Vanilla Tart
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Loading...Ingredients
- Apricot Compote
- 10 apricots
- 30 g sugar
- 1/2 lime
- 1.5 sheets of gelatin
- Vanilla Ganache
- 150 g white chocolate
- 75 g + 225 g heavy cream
- 1 teaspoon honey
- 1 vanilla bean
- Breton Shortbread Base
- 135 g all-purpose flour (type T45)
- 2 egg yolks (about 40 g)
- 85 g sugar
- 100 g butter at room temperature
- 1/3 teaspoon fleur de sel
- 8 g baking powder (about 2/3 of a packet)
- Finishing Touches
- 2 apricots
- 10–12 small basil leaves
- A few meringues (optional)
Instructions
Apricot Compote
Pit the apricots, cut them into quarters, and place them in a saucepan.
Add the sugar, lime zest, and juice.
Cook over medium heat until the apricots are very soft (about 15 to 20 minutes).
Meanwhile, soak the gelatin in cold water to soften.
Remove from the heat and blend finely with an immersion blender.
Pour half of the compote into a bowl, add the wrung-out gelatin, and mix well.
Fill 7 half-sphere molds and let cool. Then place in the freezer for at least 3 hours.
Mix the gelatinized compote with the remaining half of the compote.
Cover with plastic wrap and store in the refrigerator.
Vanilla Ganache
Cut the vanilla bean in half lengthwise. Scrape out the seeds.
Pour 75 g of cream into a small saucepan and add the honey, vanilla seeds, and split pod.
Heat the mixture and stop as soon as it comes to a boil.
Let infuse for 10 to 15 minutes.
Remove the pod, making sure to extract as many seeds as possible.
Melt the white chocolate in a double boiler.
Once melted, gently reheat the infused cream for a few moments.
Add the cream to the melted white chocolate in three additions.
Then add the 225 g of cold cream and mix well.
Cover directly with plastic wrap and refrigerate for at least 4 hours.
Breton Shortbread Base
Mix the egg yolks with the sugar until light and fluffy (I use a hand mixer with beaters).
Then add the butter until the mixture is smooth.
Add the sifted flour, salt, and baking powder. Mix until you get a smooth dough.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180°C (356°F).
Roll out the dough to about 1 cm thick and place it inside the pastry ring.
Bake for 17 minutes.
Assembly and Finishing
Place your mixing bowl and whisk in the freezer for a few minutes.
When the bowl is cold, pour in the ganache and whip for 2–3 minutes. You should get a firm, fairly compact ganache.
Spread the apricot compote over the shortbread base, leaving a 1 cm border uncovered.
Pipe a thin layer of ganache all the way to the edges.
Place the frozen half-spheres of compote on top of the ganache layer.
Pipe the remaining ganache between the half-spheres, so the lower layer of ganache is fully visible.
Finish by decorating with meringues, thin slices of fresh apricot, and small basil leaves.
Refrigerate for 2 hours before serving.
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