Apricot Torte Recipe

Name: Apricot Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 cup butter, softened; 3/4 cup sugar; 1/8 teaspoon salt; 1 large egg; 2 cups sour cream; 1 1/2 cups powdered sugar; 1 cup chopped pecans, toasted; 1 teaspoon vanilla extract; 1 (8-ounce) jar apricot preserves; Powdered sugar (optional); Whipped cream (optional)

Servings: persons

3 cups all-purpose flour
1 cup butter, softened
3/4 cup sugar
1/8 teaspoon salt
1 large egg
2 cups sour cream
1 1/2 cups powdered sugar
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
1 (8-ounce) jar apricot preserves
Powdered sugar (optional)
Whipped cream (optional)

1
Pulse flour and next 3 ingredients in a food processor 7 or 8 times or until mixture is crumbly. Add egg, and pulse 4 or 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.
2
Roll each ball to a 9-inch circle on inverted greased 9-inch cakepans covered with parchment paper.
3
Bake, in batches, at 350u00b0 for 10 to 12 minutes or until golden. Cool on pans.
4
Beat sour cream and next 3 ingredients at medium speed with an electric mixer until combined; chill.
5
Process preserves in a food processor until smooth.
6
Spread 6 cookie layers alternately with about 3 tablespoons sour cream mixture and 3 tablespoons apricot preserves; stack. Top with remaining cookie layer; chill 8 hours. Sprinkle top with powdered sugar, if desired; pipe whipped cream around outer edge, if desired.

1513

kcal

Calories

Fat

162

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 12 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup butter, softened, 3/4 cup sugar, 1/8 teaspoon salt, 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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