Prepare apricot tart with puff pastry to taste. Step by Step Kitchen Story

My Apricot Tart recipe shows the fruit tart preparation quickly and in star chef quality.

The Tarte recipe comes from my apprenticeship at Alfons Schuhbeck. Since then I have hardly changed the apricot tart recipe, because the small cakes simply taste delicious.

You can make your loved ones and your guests happy with this tart with coffee and cake or prepare a dessert for a menu. I wish you every success and look forward to your comments.

Apricot cake with short pastry I will show you elsewhere. Photographed here on a black background with high contrast. I like the picture and the cake 🙂 © Food photographer Thomas Sixt

1. Prepare your Tart with puff pastry

The base for this cake is puff pastry. You can buy the dough fresh or frozen and it is also available in a gluten-free version

You will also need fresh, sweet, ripe apricots, apricot jam, some rum, vanilla sugar and marzipan.

If your tart may become a dessert, I recommend fresh mint, powdered sugar, pistachio chips and a good vanilla ice cream as decoration elements.

The most important preparation steps and ideas are described below…

Take the puff pastry out of the refrigerator about 30 minutes before processing and keep it at room temperature. Then cut out the pastry, place it on baking paper and prick the top with a fork.

Roll out the marzipan thinly and place on the puff pastry circles. This is now a tasty bed for our apricots.


Cut the apricots into thin slices and place them on the marzipan. Depending on the size of the dough circles you can also put a star shape on top.

Important taste element: Before baking, spread the fruits with rum marmalade.

Then bake the apricot tarts at 220°C hot air crispy and arrange on plates. The high initial temperature is necessary for the dough to flake perfectly. You can reduce the temperature below 210°C after a few minutes.

2. Which Fruits also fit on the Tart?

Depending on the season, you can cover your tartes with different fruits. Here banana, apple, berry fruits, plums, cherries fit,…

3. Recipes for Apricot Tart

You can find my safe recipe below. I wish you every success and look forward to your comments and questions. Please use the comment function at the bottom of this page to send them to me.

Print Recipe
5 from 36 votes
5 from 36 votes
Apricot Tart
Apricot tart recipe to bake yourself. Step by step photos of the preparation of a tart. Super fast and simple recipe from star gastronomy with tips from the professional chef Thomas Sixt.
Prep Time10 mins
Cook Time20 mins
Total Time35 mins
Course: Desserts and Sweets
Cuisine: French Recipes
Keyword: Apricots, glutenfree, Puff pastry, Tarte
Servings: 2 Portions
Calories: 748kcal
Author: Thomas Sixt
  • 1 Piece puff pastry
  • 80 g Marzipan
  • 80 g apricot
  • 4 tsp. Apricot Confiture
  • 20 g vanilla sugar
  • 1 tbs. Rum
  • 4 balls Vanilla Ice
  • 1 tsp. icing sugar
  • 1 tsp. pistacios
  • 1/4 bunch mint
  • Preheat the oven to 220-240 degrees Celsius hot air. Roll out the puff pastry, next cut out round circles about 12 cm in diameter. Line the puff pastry doughs on a baking tray with baking paper and prick them evenly on the top with a fork.
  • Cut the marzipan paste into even pieces, form thin plates.
  • Place the marzipan plates on the puff pastry.
  • Mix the rum with vanilla sugar and apricot jam and serve. I like to use this combination to glaze the apricot tarts, which gives them their beautiful lustre and makes the jam caramelise easily, which is a real taste sensation!
  • Wash the apricots with cold water and dry them.
  • Cut the apricots in half and pit.
  • Cut the apricot halves into thin slices.
  • Cover the prepared tartes with marzipan with the apricot slices.
  • Carefully brush the topped apricot tarts with the prepared rum jam. Then bake the apricot tartes in a preheated oven at 220°C for 4-8 minutes until crispy.
  • Arrange the freshly baked apricot tarts on plates, decorate with icing sugar/dust sugar and pistachios, add one ice ball each with vanilla ice cream, decorate with mint and serve quickly.

4. Calories (kcal) and nutritional values

Nutrition Facts
Apricot Tart
Amount Per Serving
Calories 748 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g50%
Polyunsaturated Fat 14g
Monounsaturated Fat 8g
Cholesterol 22mg7%
Sodium 225mg10%
Potassium 288mg8%
Carbohydrates 90g30%
Fiber 3g13%
Sugar 56g62%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

5. Other Ideas with Apricot

Apricot tart with shortcrust pastry
Apricot cake with sponge dough
Apricot jam with jam sugar
Apricot jam with brown sugar

6. Other ideas for baking

Make Gingerbread yourself, without Flour, traditional and gluten-free
Make your own Gingerbread Spice
Plum Tarte with Yeast Dough or Puff Pastry baked by yourself
Plums Crumble, prepare a quick Dessert Step by Step
Zwetschgendatschi – German plum cake with yeast dough delicious fine bake yourself, recipe from Bavaria
Plum cake with yeast dough
Cake Pops – prepare your own Cake on a Stick
Preparing Cake Pops with Cake Leftovers
Marble Cake Muffins, on Request with Topping
Marble Cake with Glaze
Marble Cake
Rhubarb Cake in two Variations with and without Meringue – Recipe for a juicy Cake
Yeast Plait Recipe, a fine Bread not only for Easter
Waffles Recipe with hot Cherries
Banana Cake, a simple Recipe with Nuts
Christmas Cake – my Christmas Variation of Cheesecake
Chocolate Crossies in Variations to make yourself, Recipe with Step by Step Photos
Vanilla Crescents Recipe in two Variants, as of Grandma and Vegan
Make your own Shell Splinters, Recipe with many Tips
Coconut Macaroon Recipe, quick and easy to bake
Christmas Cookies bake, Recipe for classic Christmas Biscuits with shortcrust Pastry
Making Rum Balls yourself in two Variations, Recipe with many Tips for Truffles and Punch Balls
Coconut Balls, Recipe for homemade Raffaello in three Variations incl. vegan
Angels Eyes Recipe, heavenly Biscuits made easy
New York Cheesecake, original Baking like in the USA
Oat Biscuits, a Recipe for Fine Tea Biscuits
Plum Cake Recipe, a nostalgic Fruit Cake with Sponge Dough
Cherry Cake Recipe to bake yourself…
Strawberry Tart Recipe, how to bake a fantastic Strawberry Cake…
Apricot Tart with Shortcrust Pastry, prepare a delicious Apricot Cake…

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author 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. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!