Almond Apricot Tart

    1 hour 10 minutes

    Apricots join a ricotta based almond cream in this easy tart that also includes ingredients like rum and honey to create a family favourite.

    37 people made this

    Serves: 6 

    • 90g butter, softened
    • 75g caster sugar
    • 2 tablespoons honey
    • 1/4 cup (30g) plain flour
    • 100g almond meal
    • 175g ricotta
    • 1 egg
    • 50ml rum
    • 1 readymade shortcrust pastry sheet
    • 500g apricots, washed, stone removed and halved
    • 90g almonds, blanched

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 200 degrees C. Line a buttered pie dish with the shortcrust pastry sheet.
    2. In a bowl combine the butter, sugar and honey. Add the flour, almond meal, ricotta, egg and rum. Mix well until smooth.
    3. Pour the mixture onto the dough and smooth. Add the apricots skin on top on the almond cream and gently press them into the cream.
    4. Sprinkle the tart with the blanched almonds and bake in the oven for 50 minutes.

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    Reviews in English (7)


    This was a big winner with the guests and the kids! I made it with mangoes and blueberries, as I didn't have apricots. I also used light cream cheese (philly type) instead of ricotta. Very tasty and not too sweet. Served it with ice cream. Will definitely make this again!  -  28 Jan 2011


    Used different ingredients. I didn't have any apricots, but I had a tin of mango pieces and some fresh buleberries so I topped it with those. Didn't have ricotta so I used cream cheese. Very tasty. You really could use any fruit you like!  -  28 Jan 2011


    so lovely!! I used cream cheese too rather that ricotta, and was a great hit from 6yr old through to dad. Love that hint of rum taste as a point of difference. Great easy recipe that I will make again.  -  15 Jan 2012