Apricot Tart with Shortcrust Pastry, prepare a delicious Apricot Cake…

Name: Apricot Tart with Shortcrust Pastry, prepare a delicious Apricot Cake…
Prep time: 60 min
Cook time: 50 min
Total time: 170 min
Yield: 6 Persons
Ingredients: Flour 125 g; icing sugar 2 tbsp; Salt 1 pinch; butter 75 g; egg yolk 1 pc; Vanillearoma 1 tsp; lemon abrasion 1-2 tsp; dried peas or dried beans 200 g; eggs 3 pc; egg yolk 2 pc; brown sugar 160 g; Cream 100 ml; lemon juice 30 ml; lemon abrasion 1 tbsp; curd cheese 250 g; Vanillearoma 1 tsp; mace 1 pinch; apricots 10 pc; apricot jam 1-2 tbsp; rum 1-2 tsp

Picture of Thomas Sixt Chef and Food Photographer

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here I have something wonderful for you: today I show you my recipe Apricot Tart with Shortcrust Pastry. I prefer to bake this apricot cake in small moulds. The appearance is sensational and the cute little cakes are a real pleasure. You want to shine in the bakery? You can serve this apricot dessert as dessert or serve it to your guests in the afternoon with their coffee. For an absolutely successful baking experience, you will find many photos below as step-by-step instructions. Now we start at the bowls and the oven… I wish you all the best!

Mini apricot cake in a summery environment. Serve the tart on a tray with rose petals and leaves. Your guests will never forget that!

Table of Contents

Recipe
Comments, Cooking Questions and Answers
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1. Tarte with Apricots, so tasty!
2. There’s some Cheesecake hidden!
3. Recipe Apricot Tart
4. Calories (kcal) Apricot Tart with Shortcrust Pastry, an Overview of Nutritional Values
5. More Recipe Ideas…

1. Tarte with Apricots, so tasty!

The cake preparation begins with the shortcrust pastry. So that the cake base gets a great aroma I add vanilla aroma. Sugar, flour, lemon grater, butter and egg should not be missing. Otherwise you can conjure up the vanilla taste with a vanilla pod. Scrape out a pod and pour the pulp into the dough.

Vanilla and apricot taste better than garlic pill…

Ever heard of “blind baking” … For this you don’t need to blindfold yourself but you need dried peas or beans in addition to the expected ingredients. The dough in the tin needs some weight on top for baking. So the cake dough doesn’t rise too high. This is called blind baking.

baked tartes with peas — Tartes with peas baked blind.

Tartes baked blind with peas. You need dried peas or beans! If making the dough yourself is too much work for you, then I recommend my apricot tarts with marzipan and puff pastry. They go even faster and the recipe comes from the star kitchen. Alternatively I have a classic sponge cake for you: Apricot cake simply …

Apricot cake on a black background. — Apricot cake with shortcrust pastry photographed in high contrast on a black background. I like the picture and the cake 🙂 © Food photographer Thomas Sixt

Apricot cake with shortcrust pastry photographed on a black background, rich in contrast. I like the picture and the cake 🙂 © Food photographer Thomas Sixt

2. There’s some Cheesecake hidden!

As a filling for the cake I copied a lot from the cheesecake. When you have baked the cake forms with the shortcrust pastry, you can dare to try the filling. I put curd cheese into the filling. Only just enough to give the apricots a great taste bed. The details can be found further down in the recipe, for now a quick overview of the ingredients…

Shortcrust dough in moulds or blind baked in moulds
Cream as a filling, based on a cheesecake filling
Apricots and apricot jam with rum

I’ve kept the apricot jam from you so far. There is always a little rum to it, so that the taste reaches the zenith.

cake batter with cottage cheese — Cake batter with curd cheese for the filling of the tart.

Cake dough with curd cheese for filling the tart. I have hidden a secret ingredient. You can find it in the recipe below… We need the pimped jam to spread out the baked shortcrust pastry and later to glaze the baked apricot tartes. Another tip on the side: If you plan the cake for Sunday, prepare the shortcrust one day before. The dough can then ripen and develop its flavour even better. At the same time, the baking pleasure increases because part of the cake is already ready.

Lemon tart with shortcrust pastry — The Tarte au Citron photographed appealingly. The tart is topped with lemon wedges cooked in sugar.

The Tarte au Citron is another idea for your bakery. The tarte is topped with lemon slices cooked in sugar. You expect a lot of guests? Would you like to serve the Tarte as a grand finale to your loved ones? You can freeze the moulds, which are lined with shortcrust pastry, raw or unbaked and use them to prepare them in advance. That’s handy because on the big day you only have to worry about the filling.

Small cakes with fruit — Small cakes from the French bakery. Tart with apricots, caramelized strawberries, tarte au citron and cherry tart.

Small cakes from the French bakery. Tarte… with apricots, …with caramelized strawberries, …Tarte au Citron and Kirschtarte.

3. Recipe Apricot Tart

Here is the recipe for fine cakes. Have fun with it! For questions you can reach me via the comment function at the bottom of the page.

Apricot cake with shortcrust pastry

Prepare the apricot tart step by step with the instructions of professional chef Thomas Sixt.

Servings 6 Persons

Calories 971

Total Time 170 Min.

Apricot tart is the finer apricot cake. Here I show you the tender pastry with shortcrust pastry. Tarte recipe with lots of info and step by step photos. Good success!

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Ingredients

Shortcrust Pastry
125	g	Flour (finely sifted)
2	tbsp	icing sugar (finely sifted)
1	pinch	Salt
75	g	butter (room-warm)
1	pc	egg yolk
1	tsp	Vanillearoma
1-2	tsp	lemon abrasion (an organic lemon)
200	g	dried peas or dried beans (to weigh down the shortcrust pastry during baking)
Cake Filling
3	pc	eggs
2	pc	egg yolk
160	g	brown sugar
100	ml	Cream
30	ml	lemon juice
1	tbsp	lemon abrasion (an organic lemon)
250	g	curd cheese
1	tsp	Vanillearoma (Alternatively, I like to use the pulp of a vanilla pod.)
1	pinch	mace
Apricots
10	pc	apricots (untreated and well washed)
Rum-Apricot-Jam
1-2	tbsp	apricot jam
1-2	tsp	rum

Instruction

Shortcrust Pastry

Sieve the flour and the icing sugar into a bowl. I used a gluten-free flour, I will tell you the brand on request! Form a hollow in the middle.

dough ingredients in a mixing bowl — dough ingredients in bowl

Pour the egg yolk into the bowl, add the butter, a pinch of salt and the vanilla flavour. Mix the ingredients with your hands. Start in the trough and gradually work your way out. Knead well and form a ball.

Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.

butter molds — brush the molds with butter

Preheat the oven to 200° C. I have prepared my cakes with hot air.

Coat several small moulds or a large cake mould with soft butter.

roll out dough — Roll out the dough between cling film

It is best to roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.

cut out the dough — Cut out the tart dough for the molds.

Put the dough into the mould: For example, cut out round, then insert and complete the sides.

Bake the dough with peas blind — Bake tarts, the dough stays in shape by adding peas.

Remove the dough residues at the edge. Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.

Let the baked short pastry tartes cool in the tin. Remove the peas as soon as possible.

Mix the jam with the rum.

Brush the baked cake bases with jam — Spread the shortcrust pastry with apricot jam.

Spread the cake base in the mould with the prepared jam.

Cake Stuffing

Lemon filling for the tarts — Prepare the tart filling.

Reduce the oven temperature to 150° C. The filling needs less heat for baking and the already baked dough does not tolerate the high heat!

Put the eggs, egg yolk and sugar, cream, lemon juice and lemon grater in a bowl and mix.

Drain the quark on a sieve, then add to the mixture and season with mace and vanilla flavour. Stir the mixture with a whisk until smooth.

Pour the batter into the tart bases. — Dough mass when pouring into the cake bases made of shortcrust pastry.

Pour the filling into the shortcrust pastry moulds. I filled up to 5 mm below the edge of the dough.

Preparing the Apricots

halved apricots — Apricot halves in a bowl.

Wash and dry the apricots. Then halve and pit.

Place the apricot wedges in the star — Place the apricot wedges in a star.

Cut the apricot halves into thin slices and place them on the kitchen board in a fan shape.

Place the fruits in the tart filling dough — Place the prepared apricot stars on the tarts with a smooth spatula or with the pastry card.

Carefully place the apricot stars with a dough card or a smooth turner in the middle of the tartes.

Bake the cake for approx. 40-50 minutes until the filling has stopped. Take them out of the oven and let them cool down. Gently spread the rest of the jam on the fruit. Now arrange nicely and serve.

4. Calories (kcal) Apricot Tart with Shortcrust Pastry, an Overview of Nutritional Values

5. More Recipe Ideas…

with Apricots:

apricot cake with sponge mixture
apricot tart with puff pastry

Cakes and Tartes:

lemon muffins
lemon tart
tarte recipe from cookie dough
strawberry tart
cherry cake or cherry pie
cherry tart with puff pastry