Lucy M. This tart is a delightful blend of sweet apricots and rich almond flavor, perfect for any season.
I want to share with you my favorite recipe for Austrian Apricot and Almond Tart. It’s a simple yet elegant dessert that combines a buttery pastry with a creamy almond filling topped with juicy apricots. Making it from scratch may sound tricky, but I promise it’s straightforward and rewarding. If you love fresh fruit desserts with a nutty twist, this tart is for you.
Ingredients
For the pastry
- 1 cup + 3 tablespoons (150g) chilled salted butter, cubed
- 2¼ cups (275g) all-purpose flour, plus extra for dusting
- 1 extra-large egg, beaten
- 1 cup (150g) confectioners’ sugar, sifted
For the filling
- 28 ounces (800g) canned apricot halves in natural juice, drained and dried on paper towels
- ¾ cup (175g) almond paste or marzipan, grated
Instructions
- Make the pastry:
Start by mixing the flour and confectioners’ sugar in a large bowl. Add the cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture looks like coarse crumbs. - Add the egg:
Pour in the beaten egg. Use a fork to bring the dough together. If it feels dry, add a teaspoon of cold water at a time until it forms a smooth dough. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes. - Prepare the tart pan:
Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim off any excess edges. - Add the almond filling:
Spread the grated almond paste evenly over the pastry base. This adds a creamy texture and delicious almond flavor. - Arrange the apricots:
Carefully place the drained apricot halves, cut side down, on top of the almond layer. Arrange them neatly in circles or rows to cover the filling. - Bake the tart:
Place the tart in the oven and bake for about 35 to 40 minutes. The pastry should be golden brown, and the filling set. Keep an eye on it to avoid overbaking. - Cool and serve:
Let the tart cool in the pan for 15 minutes before removing the rim. Serve it warm or at room temperature. A dollop of whipped cream or vanilla ice cream makes a perfect addition.
Austrian Apricot and Almond Tart
This Austrian Apricot and Almond Tart is a wonderful treat to enjoy with friends or family. The buttery crust, nutty filling, and sweet apricots create a perfect balance of flavors. Once you get the hang of the pastry, it becomes a reliable go-to dessert that’s sure to impress. I love how simple ingredients come together to make something special — I hope you do too!
Ingredients
Method
- Make the pastry:
- Start by mixing the flour and confectioners’ sugar in a large bowl. Add the cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture looks like coarse crumbs.
- Add the egg:
- Pour in the beaten egg. Use a fork to bring the dough together. If it feels dry, add a teaspoon of cold water at a time until it forms a smooth dough. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.
- Prepare the tart pan:
- Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim off any excess edges.
- Add the almond filling:
- Spread the grated almond paste evenly over the pastry base. This adds a creamy texture and delicious almond flavor.
- Arrange the apricots:
- Carefully place the drained apricot halves, cut side down, on top of the almond layer. Arrange them neatly in circles or rows to cover the filling.
- Bake the tart:
- Place the tart in the oven and bake for about 35 to 40 minutes. The pastry should be golden brown, and the filling set. Keep an eye on it to avoid overbaking.
- Cool and serve:
- Let the tart cool in the pan for 15 minutes before removing the rim. Serve it warm or at room temperature. A dollop of whipped cream or vanilla ice cream makes a perfect addition.
Notes
Pro Tips
- Prepare the tart up to 24 hours before baking.
- Cover it tightly with plastic wrap and refrigerate.
- Before baking, let the tart sit at room temperature for 20 minutes.
- This helps the pastry bake evenly and stay tender.
For a delightful contrast in traditional baked treats, explore our detailed guide on Welsh cakes alongside the rich flavors of the Austrian Apricot and Almond Tart.
Pro Tips
- Prepare the tart up to 24 hours before baking.
- Cover it tightly with plastic wrap and refrigerate.
- Before baking, let the tart sit at room temperature for 20 minutes.
- This helps the pastry bake evenly and stay tender.
Nutritional Value (per serving, serves 8)
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
- Sugar: 18g
- Fiber: 3g
Conclusion
This Austrian Apricot and Almond Tart is a wonderful treat to enjoy with friends or family. The buttery crust, nutty filling, and sweet apricots create a perfect balance of flavors. Once you get the hang of the pastry, it becomes a reliable go-to dessert that’s sure to impress. I love how simple ingredients come together to make something special — I hope you do too!
