Apricot tart

Apricot tart

Does ever happen to you to crave a fast-baking cake for your snack or just for the pleasure of something sweet, but you have very basic ingredients at home? Well, that’s the cake that does for you, then! Easy, quick and versatile: this is a neutral batter that you can top with almost with anything. The original recipe calls for rhubarb chunks, but you can use apples, pears, plums or other fruits of your choice. I would just avoid juicy berries like raspberries or strawberries, as they tend to soak the batter. That said, feel free to create your own version and share in the comments!

Apricot tart

October 5, 2018
: 8-10
: Easy


  • 5-6 ripe apricots, stoned and halved
  • 100 gr softened butter
  • 125 gr caster sugar
  • 1 tsp vanilla extract
  • zest of 1 small lemon finely grated
  • pinch of salt
  • 190 gr cake flour
  • 2 tsp baking powder
  • 60 ml whole milk
  • 2 medium eggs
  • powder sugar to decorate (optional)
  • double cream lightly sweetened to serve (optional)
  • Step 1 Preheat the oven at 180ºC (160ºC fan). Take a 25cm tart tin with loose bottom and carefully coat it with a little butter and and a dust of flour
  • Step 2 With an electric mixer beat the sugar and butter until pale and fluffy. Sugar granules should almost disappear to the touch
  • Step 3 Add the vanilla exctrat and lemon zest, then the eggs one at at time. Beat well after each incorporation
  • Step 4 Add the flour and baking powder previously sieved together, alternating with the milk
  • Step 5 Pour the batter into the tart tin, place the apricot on top without applying too much pressure, ore they will sink and almost disappear during baking
  • Step 6 Bake for about 25min, then allow to cool completely and unmould
  • Step 7 Dust with some powder sugar and serve with a dollop of double cream slightly beaten and sweetened to taste

*Tips and notes*

  • This recipe has been adapted from this book
  • If you wish, you can flavour the whipped cream with a splash of rum or other liqueur of your choice
  • In this picture I’ve topped the cake with some sliced almonds for decorations and extra nuttiness: you can do the same or leave it plain

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