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.
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…
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.
- 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.