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Apricot Tart Recipe for Small Cakes…

is a chef, food photographer, cookbook author and blogger.
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Here I have something wonderful for you: I show you my Apricot Tart Recipe.

I prefer to bake this apricot cake in small moulds. The appearance is sensational and the cute little cakes are a real pleasure.

You want to shine in the bakery? You can serve this apricot dessert as dessert or serve it to your guests in the afternoon with their coffee.

For an absolutely successful baking experience, you will find many photos below as step-by-step instructions.

Now we start at the bowls and the oven… I wish you all the best!

1. Recipe Apricot Tart

Here is the recipe for fine cakes.

Have fun with it! For questions you can reach me via the comment function at the bottom of the page.

Apricot Tart with Shortcrust Pastry

Baked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 971
Total Time 170 Min.
Preparation Time 60 Min.
Cook Time 50 Min.

Simple guide to prepare apricot tart.

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Apricot Tart Recipe Image
Apricot Tart Recipe Image © Thomas Sixt


Shortcrust Pastry

125 g flour (finely sifted)
2 tbsp icing sugar (finely sifted)
1 pinch Salt
75 g butter (room-warm)
1 pc egg yolk
1 tsp Vanillearoma
1-2 tsp lemon abrasion (an organic lemon)
200 g dried peas or dried beans (to weigh down the shortcrust pastry during baking)

Cake Filling

3 pc eggs
2 pc egg yolk
160 g brown sugar
100 ml Cream
30 ml lemon juice
1 tbsp lemon abrasion (an organic lemon)
250 g curd cheese
1 tsp Vanillearoma (Alternatively, I like to use the pulp of a vanilla pod.)
1 pinch mace


10 pc apricots (untreated and well washed)


1-2 tbsp apricot jam
1-2 tsp rum


Shortcrust Pastry

to sift flour
Sieve flour

Prepare flour

Sieve the flour and the icing sugar into a bowl.

I used a gluten-free flour, I will tell you the brand on request!

Form a hollow in the middle.

dough ingredients in a mixing bowl
dough ingredients in bowl

Prepare dough

Pour the egg yolk into the bowl, add the butter, a pinch of salt and the vanilla flavour.

Mix the ingredients with your hands. Start in the trough and gradually work your way out.

Knead well and form a ball.

dough ball
Dough processed and shaped into a ball

Dough ball

Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.

butter molds
brush the molds with butter

Prepare moulds

Preheat the oven to 200° C. I have prepared my cakes with hot air.

Coat several small moulds or a large cake mould with soft butter.

roll out dough
Roll out the dough between cling film

Process dough

It is best to roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.

cut out the dough
Cut out the tart dough for the molds.

Cut out Dough

Put the dough into the mould:

For example, cut out round, then insert and complete the sides.

Bake the dough with peas blind
Bake tarts, the dough stays in shape by adding peas.


Remove the dough residues at the edge.

Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.

baked tartes with peas
Tartes with peas baked blind.


Let the baked short pastry tartes cool in the tin.

Remove the peas as soon as possible.

Mix the apricot jam with the rum.
Mix the apricot jam with the rum.

Prepare jam

Mix the jam with the rum.

Brush the baked cake bases with jam
Spread the shortcrust pastry with apricot jam.

Spread jam

Spread the cake base in the mould with the prepared jam.

Cake Stuffing

Lemon filling for the tarts
Prepare the tart filling.

Prepare filling

Reduce the oven temperature to 150° C. The filling needs less heat for baking and the already baked dough does not tolerate the high heat!

Put the eggs, egg yolk and sugar, cream, lemon juice and lemon grater in a bowl and mix.

cake batter with cottage cheese
Cake batter with curd cheese for the filling of the tart.

Filling complete

Drain the quark on a sieve, then add to the mixture and season with mace and vanilla flavour.

Stir the mixture with a whisk until smooth.

Pour the batter into the tart bases.
Dough mass when pouring into the cake bases made of shortcrust pastry.


Pour the filling into the shortcrust pastry moulds.

I filled up to 5 mm below the edge of the dough.

Preparing the Apricots

halved apricots
Apricot halves in a bowl.

Pit Apricots

Wash and dry the apricots.

Then halve and pit.

Place the apricot wedges in the star
Place the apricot wedges in a star.

Cut and Shape

Cut the apricot halves into thin slices and place them on the kitchen board in a fan shape.

Place the fruits in the tart filling dough
Place the prepared apricot stars on the tarts with a smooth spatula or with the pastry card.

Cover cake

Carefully place the apricot stars with a dough card or a smooth turner in the middle of the tartes.

apricot cake
small apricot cake in a summery environment. Serve the tart on a tray with rose petals and leaves. Your guests will never forget that!

Bake and serve

Bake the cake for approx. 40-50 minutes until the filling has stopped.

Take them out of the oven and let them cool down.

Gently spread the rest of the jam on the fruit.

Now arrange nicely and serve.



2. Nutritional Values

3. Tips for Apricot Tart

The cake preparation begins with the shortcrust pastry.

So that the cake base gets a great aroma I add vanilla aroma. Sugar, flour, lemon grater, butter and egg should not be missing.

Otherwise you can conjure up the vanilla taste with a vanilla pod.

Scrape out a pod and pour the pulp into the dough.

Vanilla and apricot taste better than garlic pill…

Tip from Chef Thomas Sixt

Ever heard of “blind baking” …

For this you don’t need to blindfold yourself but you need dried peas or beans in addition to the expected ingredients.

The dough in the tin needs some weight on top for baking.

So the cake dough doesn’t rise too high. This is called “blind baking”.

Tartes baked blind with peas. You need dried peas or beans!

If making the dough yourself is too much work for you, then I recommend my apricot tarts with marzipan and puff pastry.

They go even faster and the recipe comes from the star kitchen.

Alternatively I have a classic sponge cake for you: Apricot cake simply

Apricot cake with shortcrust pastry photographed on a black background, rich in contrast. I like the picture and the cake 🙂 © Food photographer Thomas Sixt

4. Perfect Filling for Apricot Tart

As a filling for the cake I copied a lot from the cheesecake.

When you have baked the cake forms with the shortcrust pastry, you can dare to try the filling.

I put curd cheese into the filling. Only just enough to give the apricots a great taste bed.

The details can be found further down in the recipe, for now a quick overview of the ingredients…

  1. Shortcrust dough in moulds or blind baked in moulds
  2. Cream as a filling, based on a cheesecake filling
  3. Apricots and apricot jam with rum

I’ve kept the apricot jam from you so far.

There is always a little rum to it, so that the taste reaches the zenith.

Cake dough with curd cheese for filling the tart. I have hidden a secret ingredient. You can find it in the recipe below…

We need the pimped jam to spread out the baked shortcrust pastry and later to glaze the baked apricot tartes.

Another tip on the side: If you plan the cake for Sunday, prepare the shortcrust one day before.

The dough can then ripen and develop its flavour even better.

At the same time, the baking pleasure increases because part of the cake is already ready.

The Tarte au Citron is another idea for your bakery. The tarte is topped with lemon slices cooked in sugar.

You expect a lot of guests? Would you like to serve the Tarte as a grand finale to your loved ones?

You can freeze the moulds, which are lined with shortcrust pastry, raw or unbaked and use them to prepare them in advance.

That’s handy because on the big day you only have to worry about the filling.

Small cakes from the French bakery. Tarte… with apricots, …with caramelized strawberries, …Tarte au Citron and Kirschtarte.

5. More Recipe Ideas…

with Apricots:

apricot cake with sponge mixture
apricot tart with puff pastry

Comments, Cooking Questions and Answers

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