Apricot almond tart

    1 hour 10 min

    I love to bake this apricot tart when apricots are in season. The addition of ricotta gives a very delicious taste to the almond cream. This is a very simple dessert that my family love.

    67 people made this

    Serves: 6 

    • 90g butter, softened
    • 75g caster sugar
    • 2 tablespoons honey
    • 30g plain flour
    • 100g ground almonds
    • 175g ricotta
    • 1 egg
    • 50ml rum
    • 1 sheet shortcrust pastry
    • 500g apricots, washed, stone removed and halved
    • 90g blanched almonds

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 200 C / Gas 6. Line a tart tin with the pastry, and trim off any excess.
    2. In a bowl, combine the butter, sugar and honey. Add the flour, ground almonds, ricotta, egg and rum. Mix well until smooth.
    3. Pour the almond cream mixture over the pastry and level with a spatula. Place the apricots, skin side up, on the almond cream and gently press them in.
    4. Sprinkle the tart with the blanched almonds and bake in the oven for 50 minutes.

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    Reviews in English (7)


    I'm thinking of making this for a party and wondered if it could be prepared beforehand and frozen?  -  07 Oct 2013


    WHAT SIZE TIN IS USED  -  16 Jul 2015


    I have to say this is one of the best desserts I have ever tasted - it is easy to follow, and tastes amazing, grandma loved it, I loved it and my son loved it :-) Thank you for sharing :-)  -  24 Jun 2013

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