Apricot Torte Recipe

Name: Apricot Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 150 g all-purpose flour; 1/2 cup butter, at room temp; 1/2 cup sugar; 1 egg; 1 pinch salt; topping; 10 -15 halved apricots, face up with; 5 - 7 1/2 teaspoons sugar, 1/2 teaspoon in each.; cream; 3 eggs; 3 tablespoons sugar; 3 tablespoons flour

Servings: persons

crust
150 g all-purpose flour
1/2 cup butter, at room temp
1/2 cup sugar
1 egg
1 pinch salt
topping
10 -15 halved apricots, face up with
5 - 7 1/2 teaspoons sugar, 1/2 teaspoon in each.
cream
3 eggs
3 tablespoons sugar
3 tablespoons flour

1
preheat oven to 350 degrees, and butter a 9inch spring form pan.
2
Prepare crust by mixing the ingredients together.
3
Bake crust for 15 minutes.
4
Meanwhile, half the apricots and fill each half with 1/2 teaspoon.
5
Place apricots face up on top of the hot crust right out of the oven.
6
Return torte to oven, and bake until sugar inside apricots is melted.
7
meanwhile, begin preparing the cream.
8
separate eggs.
9
Beat the whites with the sugar and beat until stiff, fold in the egg yolks.
10
Fold in flour.
11
Pour the mixture over the cake, place back into the oven for 15- 20 more minutes, until slightly browned.

1148

kcal

Calories

Fat

200

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 13 ingredients. The key ingredients include: crust, 150 g all-purpose flour, 1/2 cup butter, at room temp, 1/2 cup sugar, and more.

Yes, Apricot Torte 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 Torte

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