Apricot Tart Recipe

Name: Apricot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons butter melted and cooled down; 1 2/3 cups wheat flour; 1/2 teaspoon vanilla extract; 2 tablespoons almonds grounded; 1 pinch salt; 1/2 cup yoghurt; 1 egg; 2 tablespoons honey; 1 teaspoon vanilla extract; 1 tablespoon flour; 3 cups apricots pitted and cut in wedges

Servings: persons

7 tablespoons butter melted and cooled down
1 2/3 cups wheat flour
1/2 teaspoon vanilla extract
2 tablespoons almonds grounded
1 pinch salt
1/2 cup yoghurt
1 egg
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon flour
3 cups apricots pitted and cut in wedges

1
1. Sift flour, mix with almonds and salt.
2
2. In separate bowl mix butter with vanilla extract and add flour bit by bit, keep mixing.
3
3. Knead dough.
4
4. Transfer to baking tray, lined with parchment.
5
5. Press the dough to the bottom and form a brim around.
6
6. Pinch with fork and bake about 15 minutes, in preheated oven, in 200 C degrees.
7
7. Mix yoghurt, egg, honey, vanilla extract and 1 tablespoon of flour.
8
8. Remove crust from the oven, arrange apricot's wedges around, starting form the edge. Once whole crust is covered, pour over the yoghurt mixture.
9
9. Return to the oven, continue baking about 50 minutes, till the filling sets and turns golden brown.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 tablespoons butter melted and cooled down, 1 2/3 cups wheat flour, 1/2 teaspoon vanilla extract, 2 tablespoons almonds grounded, and more.

Yes, Apricot Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Tart

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