Apricot tart

    1 hour 15 min

    A heavenly apricot tart recipe, perfect for when apricots are sweet and in season. This is quite simple and easy to make, but looks gorgeous when made in a fluted tart tin. You can skip the almonds if preferred.

    13 people made this

    Serves: 12 

    • 380g plain flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 250g butter
    • 220g caster sugar
    • 4 eggs
    • 800g apricots, halved and stones removed
    • 1-2 handfuls flaked almonds
    • icing sugar for dusting

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Bring all the ingredients to room temperature; the butter and eggs need to be taken out of the fridge at least a few hours before baking.
    2. Preheat the oven to 190 C / Gas 5 and butter and flour a 23cm loose bottomed tart tin, or springform tin
    3. Sieve together flour, baking powder and salt.
    4. Beat the room temperature butter with the sugar for a few minutes until creamy.
    5. Add the eggs one at a time, always making sure that the previous one is fully incorporated before adding the next.
    6. Gently fold in the flour mixture to the butter mixture. Spread the mixture evenly over the bottom of the prepared tart tin and 1 to 2cm up the sides.
    7. Layer the apricot halves (skin side down) over the base. Sprinkle with the almonds.
    8. Bake for approximately 1 hour at 190 C / Gas 5.
    9. Leave the tart to cool. Sprinkle with icing sugar to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Firstly, its not a tart and secondly its not very nice! I followed the recipe to the letter and was bitterly disappointed!  -  22 Nov 2014


    Not very sweet, but sensational!  -  14 Feb 2011  (Review from Allrecipes AU | NZ)


    Something else. I added some almond essence to the dough and the tart turned out to be a hit in my family.  -  14 Feb 2011  (Review from Allrecipes AU | NZ)