Apricot Almond Tart

Apricot Almond Tart


6 people made this

This is a wonderfully sweet apricot tart that uses a lot of fresh apricots making it a perfect for recipe for when the tree is in full fruit.


Serves: 12 

  • 3 cups (375g) plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 250g butter
  • 1 cup (220g) caster sugar
  • 4 eggs
  • 800g apricots, halved and stones removed
  • 1-2 handfuls slivered almonds
  • icing sugar, for dusting

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat the oven to 190 degrees C and butter and flour a 23cm loose bottomed tart tin, or springform tin.
  2. 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.
  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 degrees C.
  9. Leave the tart to cool. Sprinkle with icing sugar to serve.

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Reviews (2)


Not very sweet, but sensational! - 14 Feb 2011


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

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