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recipe picture of apricot tarte
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5 from 28 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 out puff pastry for apricot tart
  • Cut the marzipan paste into even pieces, form thin plates.
    Preparing marzipan for apricot tart
  • Place the marzipan plates on the puff pastry.
    For tarte marzipan lay thinly 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!
    Marillenmarmelade mit Rum verrühren.
  • Wash the apricots with cold water and dry them.
    Waschen von Aprikosen
  • Cut the apricots in half and pit.
    Aprikosen halbiert und entsteint
  • Cut the apricot halves into thin slices.
    Aprikosenspalten zu Stern legen
  • Cover the prepared tartes with marzipan with the apricot slices.
    Place the raw apricot slices on the tartes
  • 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.
    Spread apricot tart with rum jam
  • 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.
    Serve apricots after baking