Apricot Tart Recipe with Puff Pastry

Name: Apricot Tart
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: puff pastry 1 Piece; marzipan 80 g; apricot 80 g; Apricot Confiture 4 tsp.; vanilla sugar 20 g; rum 1 tbs.; vanilla ice 4 balls; icing sugar 1 tsp.; pistacios 1 tsp.; mint 1/4 bunch

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apricot tart recipe image — Apricot Tart Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Apricot Tart recipe shows the fruit tart preparation quickly and in star chef quality.

The Tarte recipe comes from my apprenticeship at Alfons Schuhbeck.

Since then I have hardly changed the apricot tart recipe, because the small cakes simply taste delicious.

You can make your loved ones and your guests happy with this tart with coffee and cake or prepare a dessert for a menu.

I wish you every success and look forward to your comments.

Table of Contents

1. Recipe Apricot Tart
2. Calories (kcal) and Nutritional Values
3. Tips for Preparing Apricot Tart with Puff Pastry
4. Which Fruits also fit on the Tart?
5. Other Ideas with Apricot
6. Other Ideas for Baking

1. Recipe Apricot Tart

You can find my safe recipe below. I wish you every success and look forward to your comments and questions.

Please use the comment function at the bottom of this page to send them to me.

Apricot Tart

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 748

Total Time 35 Min.

Preparation Time 10 Min.

Cook Time 20 Min.

Simple instructions for apricot tart with puff pastry.

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Ingredients

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

Instruction

Cut out puff pastry for apricot tart — Prepare puff pastry for tart

Prepare puff pastry

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.

Preparing marzipan for apricot tart — Prepare marzipan for tart

Prepare marzipan

Cut the marzipan paste into even pieces, form thin plates.

For tarte marzipan lay thinly on the puff pastry — Place the marzipan on the puff pastry.

Marzipan overlay

Place the marzipan plates on the puff pastry.

Prepare glaze

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!

Washing apricots — Wash the apricots well to remove dust and other particles.

Wash apricots

Wash the apricots with cold water and dry them.

Apricots cut in half and pitted ready for further processing

Pit apricots

Cut the apricots in half and pit.

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

Prepare apricot topping

Cut the apricot halves into thin slices.

Place the raw apricot slices on the tartes — Place the apricots on the tart

Cover tart

Cover the prepared tartes with marzipan with the apricot slices.

Spread apricot tart with rum jam — Brush the apricot tart with jam

Bake apricot tart

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.

Arrange and serve

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.

2. Calories (kcal) and Nutritional Values

Apricot cake with short pastry I will show you elsewhere. Photographed here on a black background with high contrast. I like the picture and the cake 🙂 © Food photographer Thomas Sixt

3. Tips for Preparing Apricot Tart with Puff Pastry

The base for this cake is puff pastry. You can buy the dough fresh or frozen and it is also available in a gluten-free version!

You will also need fresh, sweet, ripe apricots, apricot jam, some rum, vanilla sugar and marzipan.

If your tart may become a dessert, I recommend fresh mint, powdered sugar, pistachio chips and a good vanilla ice cream as decoration elements.

The puff pastry needs a high initial temperature so that the dough flakes perfectly. You can reduce the temperature below 210°C after a few minutes.
Puff pastry baking tip from chef Thomas Sixt

Take the puff pastry out of the refrigerator about 30 minutes before processing and keep it at room temperature. Then cut out the pastry, place it on baking paper and prick the top with a fork.