Apricot tart with fresh apricots recipe

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  • Apricot tart

This easy fruit tart is loaded with fresh apricots. Especially good when served while still lukewarm, with whipped cream.

5 people made this

IngredientsServes: 12

  • 5 eggs
  • 180g butter, at room temperature
  • 70g caster sugar
  • 90g icing sugar
  • 180g plain flour
  • 1 tablespoon vanilla sugar
  • 1 teaspoon baking powder
  • 1kg fresh apricots, washed, halved and stones

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a springform tin.
  2. In a bowl beat egg whites till they stand in stiff peaks. Place bowl in the fridge.
  3. In another bowl beat butter with sugar and icing sugar till fluffy, then gradually add egg yolks.
  4. Sieve flour and baking powder and fold into the mixture. Tip mixture into prepared tin.
  5. Arrange apricot halves with their cut sides up on the pastry mixture.
  6. Bake in the preheated oven until golden brown, about 45 minutes. Let cool to lukewarm and serve with whipped cream.

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Reviews & ratingsAverage global rating:(1)

  • 75g/2¾oz caster sugar
  • 40g/1½oz unsalted butter, cubed
  • 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)
  • 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting
  • crème fraiche or ice cream, for serving

For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.

Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.

Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.

Preheat the oven to 200C/400F/Gas 6.

Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.

Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.

Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot.

Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.

Roswitha's Fruit Tart

This lecker blueberry tart recipe was sent in by Roswitha! Her recipe is similar to my apricot tart but with hers, you can use frozen fruit as a substitute! How handy! In her recipe you can also use a variety of fruits.

How do you use frozen fruit in this recipe? Check out Roswitha's tart recipe for yourself and find out! She has written lots of little tips and tricks for you along the way. 

What are you waiting for? Go make this delicious tart recipe just like Roswitha! 

    comes from the German word "streuen" which means to sprinkle or scatter
  • Streusel is traditionally a crumbly mix of 1 part butter, 1 part sugar, and 2 parts flour
  • Streusel usually tops muffins, pies, and cakes giving a sweet crunch
  • Chopped nuts and spices can be added to the streusel
  • WARNING: Streusel tastes so good raw as well as baked, it's easy to sneak some off the cake before serving . keep an eye on hubby, the kids and yourself if you want to have the cake covered with streusel when you serve it )


Butane torch for apricots

Butane fuel

Mini tart rings

Perforated baking pan

Whisk for pastry cream

Pastry cutter for dough

French rolling pin for dough

Microplane for leveling tarts (optional)

Pectin for glaze

Pastry brush for glaze


275g all-butter puff pastry
4 tbsp ground almonds
450g fresh ripe apricots, stoned and cut in halves or quarters, depending on size (or use tinned apricots)
2 tbsp icing sugar
6-8 tbsp apricot jam
To serve:
crème fraîche

Reviews ( 9 )

Made this to take to Thanksgiving (along with the Hazelnut Ganache tart- also good), but honestly I think even the chocoholics preferred this one. We served it with fresh whipped cream, so how bad could it have been? The left overs (without cream) were mighty tasty too!!) Note- you do NOT have to use ripe pears- as they will "ripen" in the oven. I ended up cutting my large pears into 6ths to better set them into the cake and it worked out fine. It's a very nice, impressive looking tart for something so easy to make!

These 10 recipes make us love apricots even more

This velvety stone fruit comes with a whole lot of fun and delicious uses.

by Jaime Fraze | Tuesday, July 11, 2017

Is there a fruit out there that's more fun to eat – and more emblematic of summer – than an apricot? This velvety little gem is lovely to snack on, perfect for picnics and playdates, and less messy than its plum, peach and nectarine cousins. But there's something else about apricots that we here at the Israeli Kitchen have known for a while: they're also really amazing to cook with.

With that, here's a roundup of our favorite apricot-themed recipes to sweeten your mid-summer menu.

Grilled apricot salad

/>Arugula, feta and pumpkin seeds round out the flavors of grilled apricots in this salad. (Photo: Jerry James Stone)

There's the old standard of cooking fruit that usually involves an oven and yields dishes that fall into the crisp, cobbler and crumble category. But whoever got this crazy idea that you could grill fruit and put it in a salad, we'd like to share her hand. (It's totally a person who was tired of burgers and hot dogs, right?)

Apricot chicken

/>Apricot chicken with ginger and cayenne pepper. (Photo: Sarah F. Berkowitz)

When it comes to a good chicken dinner, it's not very common to find an apricot in the midst. We’ve made up for that here using three variations of the fruit – fresh, dried and all-natural preserved apricots for an out-of-this-world sweet, fruity taste. The addition of ginger and cayenne creates a phenomenal flavor profile, and the open baking yields a caramelized, crispy chicken that will keep your guests coming back for more.

Apricot swirl cheesecake

/>Apricot swirl cheesecake (Photo: Miriam Kresh)

Making this cheesecake takes a certain amount of focus. And some time. But we've made it as easy as possible by dividing it into four stages: bake the bottom, purée the apricots, mix the filling and bake. It needs at least 3 mixing bowls. But don’t be daunted. Just be hungry, and ready for an out-of-this-world dessert.

Apricot rice pilaf

/>There are so many ways to dress up rice pilaf. This is a fun one. (Photo: Jerry James Stone)

Pilaf is a staple in many Mediterranean and Eastern European households, but it's also developed quite a following in the West. And, like all things Western, we like to find new and different spins on pilaf using all manner of unique and interesting ingredients. This apricot rice pilaf is one of those spins: fresh fruit, nuts and healthy wild rice.

Apricot cake

/>This is the perfect summer dessert. (Photo: Miriam Kresh)

What to do when you want to make a cake, but you don't want to be weighed down in rich, indulgent frosting? You top it with apricots, of course. This apricot cake recipe resembles a cobbler in that it’s made of a quickly assembled batter topped with fresh fruit. Cobblers require cooked fruit, but this recipe saves you a step. Plus, the flavor of the fruit comes through more sharply this way.

Apricot chutney

/>Homemade apricot chutney is the perfect gift for a summer party or potluck. (Photo: HLPhoto/Shutterstock)

When it comes to transforming apricots into chutney, it's best to let the fruit shine, rather than drowning it in additional ingredients. A charming blend of sweet and savory, this chutney is great for topping your favorite bread or crackers.

Stuffed apricots

/>Make these stuffed apricots the centerpiece of your next cocktail party. (Photo: Jerry James Stone)

Who would've thought you can make such a splendid hors d'oeuvre using only four ingredients? These stuffed apricots prove it's not only possible, it's also quite adorable. Aren't they just the perfect cocktail party appetizer?

Apricot almond bites

Apricot almond bites are the perfect snack to get summer started right. (Photo: Sarah F. Berkowitz)

Snacking for the health-conscious set is never easy. Although we have seen an improvement in healthier food options, we're still hard-pressed to find vending machines that dispense apples instead of candy.

So what’s a snacker to do when she’s trying to stick to nutritious treats, even when the mid-afternoon carb craving hits? Whip up a batch of these little apricot almond bites. And bring them to work, school, on the plane or wherever the other sweets will try to tempt you.

Apricot tart

/>Fresh apricot tart (Photo: Miriam Kresh)

Sometimes, the best inspiration for your next baking project starts while you're already eating. In this case, it happened while snacking on a fresh apricot. Israeli Kitchen contributor Miriam Kresh envisioned turning the fruit into a tart using a simple shortbread crust, and she swiftly went to work. "Something to show the fruit off, without a lot of fancy added ingredients to compete for your attention," she explained.

Apricot ice cream

/>Apricot ice cream (Photo: Miriam Kresh)

We're going a little old-fashioned here with our ice cream prep, but sometimes that's the best way. Why? Because unlike other ice creams Kresh has made by hand, this was soft enough to serve right out of the freezer. No hungry tongues wagging while waiting for the ice cream brick to soften.

Jaime Fraze is a staff writer, copy editor and web producer at From the Grapevine who also manages Israeli Kitchen, From The Grapevine’s food channel.

Apricot Pie

Mix 2 1/2 cups of flour and the salt in a bowl cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.

Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.

Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Apricot, Almond and Brown Butter Tart

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and vanilla extract and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface flatten it into a disk. Wrap the disk in plastic and refrigerate for 1 hour, until firm.

Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 15-inch round, 1/4 inch thick. Transfer the round to a 12-inch fluted tart pan with a removable bottom gently press it over the bottom and up the side. Trim any excess. Refrigerate the tart shell for at least 20 minutes, until firm.

Line the tart shell with foil and fill with dried beans or pie weights. Bake for about 50 minutes, until the shell starts to brown around the edges. Remove the foil and weights and bake for about 25 minutes longer, until the shell is cooked through. Transfer to a rack and let cool. Lower the oven temperature to 325°.

Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned. Let cool.

Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes. Remove from the heat.

In a small skillet, cook the butter with the vanilla bean seeds over moderate heat until browned, about 4 minutes.

In a food processor, pulse the toasted almonds with the confectioners' sugar, flour and salt until finely ground. Add the eggs and pulse until just combined. Add the browned butter and the almond extract and pulse until smooth.

Drain the apricots and pat dry. Pour the almond filling into the tart shell. Nestle the apricots into the filling in concentric circles. Bake the tart for about 50 minutes, until the filing is golden brown and set. Transfer to a rack to cool. Cut into wedges and serve warm or at room temperature, dolloped with sweetened whipped cream.

Savoury apricot recipes

Crisp pork belly with spiced apricots

Transform this relatively cheap cut of pork and feed the family for Sunday lunch. A fantastic sweet and savoury combination, spiced apricot and pork belly is well worth the wait. Perfect served with kale and roasties.

Sweet potato, chestnut and apricot loaf

Everyone will love this easy sweet potato, chestnut and apricot loaf – make it for a stunning veggie Christmas centrepiece

Apricot jam, goat’s cheese and thyme toasties

Apricot jam adds a delightfully sweet and fruity contrast to creamy goat’s cheese and fragrant thyme in these comforting toasties. Ready in just 10 minutes, it’s perfect for a quick and easy weekend brunch.

Slow-cooked pork, apricot and tamarind stew

Slow cooked, low cal and packed full of the soul-warming flavours of Persia, this recipe from Sabrina Ghayour is the perfect solution to the chilly winter months. Dried apricots become soft and juicy whilst cooking and lend a sweetness to the stew.

Moroccan meatloaf with olives, apricots and pistachios

This Moroccan-inspired meatloaf with olives, apricots and pistachios is a delicious twist on an American classic. It’s also a great recipe to freeze, either whole or in individual portions.

Pork loin with apricot, sage and pine nut stuffing

This recipe combines classics flavours of pork, apricot and sage into an impressive-looking roast. While it looks stunning though, it is actually very easy – perfect for entertaining.

Rosemary and apricot-stuffed leg of lamb

Combine dried apricots with herbs, breadcrumbs, shallots and walnuts to make a moist and flavourful filling for roast lamb. It’s also made extra succulent with a garlic, herb and onion marinade.