Chocolate and Apricot Crumble Tart
A rustic chocolate tart with a buttery crumb topping and fresh apricots baked between two layers. The cocoa-infused base and crumble create a tender, cookie-like texture. Baked until golden with a subtle chocolate aroma, finished with a dusting of icing sugar.
Ingredients
Instructions
- 1
Preheat oven to 400°F with top and bottom heat.
- 2
Mix flour, powdered sugar, cocoa, and baking powder in a bowl until combined.
- 3
Add cold butter cut into small pieces to the flour mixture.
- 4
Rub the mixture between your fingers until it resembles breadcrumbs, working quickly to keep the butter cool. Alternatively, pulse in a food processor with blade attachment until breadcrumb texture is achieved.
- 5
Pour just over half the crumble mixture into a 10 ¼" diameter baking tin. No need to grease if using nonstick.
- 6
Arrange washed, dried, and pitted apricots on top.
- 7
Scatter remaining crumble mixture over the apricots.
- 8
Bake on the lowest oven shelf for 30-40 minutes until golden.
- 9
Allow to cool completely in the tin before removing.
- 10
Dust with powdered sugar and serve with coffee or tea.
Tips
Work quickly when incorporating butter to prevent it from warming.
Monitor the tart during baking as oven temperatures vary.
The tart is done when your kitchen fills with the chocolate cookie aroma.
Cool completely before removing from tin to avoid crumbling.
Good to Know
Keep covered at room temperature for up to 2 days.
Assemble and bake up to 1 day ahead. Dust with icing sugar before serving.
Serve at room temperature or slightly warm with coffee or tea.
Common Mistakes
Do not warm the butter while rubbing in to avoid a dense, greasy crumb.
Do not skip cooling completely before removing from tin to prevent structural collapse.
Do not leave unattended during baking as timing varies by oven.