German Apricot Tart With Almond Cream

This German apricot tart with almond cream is a simple homemade dessert that is sweet, tangy, and full of summer flavor. It has a buttery crust, a soft almond cream layer, and fresh apricot halves on top. It is beginner-friendly and perfect for coffee time or a light weekend treat.

Apricot tart is a classic German bake known as Aprikosenkuchen or Aprikosentarte. It appears in bakeries and home kitchens every apricot season. The sweet-tart fruit pairs perfectly with the nutty almond cream and buttery crust.

This recipe keeps things simple with an easy shortcrust base and a quick almond cream. The tart bakes in one pan and needs no special tools. Serve it warm or cold, with whipped cream or a dusting of powdered sugar.

Recipe Card

Instructions

Step 1: Make the Shortcrust Pastry

1. In a large bowl, mix the flour, sugar, and salt.
2. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
3. Add the egg and vanilla extract. Mix until a soft dough forms.
4. Shape the dough into a flat disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
5. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
6. Roll the dough out on a floured surface. Press it into the tart pan. Push it up the sides to form a rim.
7. Prick the bottom with a fork a few times. Chill in the fridge while you make the filling.

Step 2: Make the Almond Cream

1. In a bowl, beat the ground almonds, sugar, softened butter, egg, almond extract, and flour until smooth.
2. Spread the almond cream evenly over the chilled crust.

Step 3: Add the Apricots and Bake

1. Arrange the apricot halves on top of the almond cream, skin side down. Press them in gently.
2. Sprinkle the sugar and lemon juice over the apricots.
3. Bake for 38 to 42 minutes, until the crust is golden and the apricots are soft.
4. If the top browns too fast, cover it loosely with foil.
5. Let the tart cool in the pan for 20 minutes. Then remove the ring and slide the tart onto a plate.

Step 4: Glaze and Serve

1. Warm the apricot jam in a small pan. Brush it gently over the apricots for a shiny finish.
2. Dust with powdered sugar before serving. Slice and serve warm or cold.

Tips Section

• Keep the butter cold for the pastry. Cold butter makes the crust light and crumbly.
• Do not overmix the dough. Stop as soon as it comes together.
• Chill the crust before baking. This stops it from shrinking in the pan.
• Use ripe but firm apricots. Very soft fruit turns mushy in the oven.
• Arrange the apricots skin side down. This helps them hold their shape.
• Spread the almond cream in an even layer. This protects the crust from the fruit juices.
• Toast the ground almonds for 5 minutes in a dry pan for a deeper flavor.
• If the apricots release a lot of juice, pat them dry before arranging them.
• Let the tart cool before slicing. Warm fruit can run and make messy slices.
• Serve with whipped cream or vanilla ice cream for a special treat.

Variations

• Plum Almond Tart: Use halved plums instead of apricots for a sweet-tart version.
• Cherry Almond Tart: Use pitted cherries and add a pinch of cinnamon to the almond cream.
• Peach Almond Tart: Use sliced peaches for a soft, juicy filling.
• Apricot Almond Streusel Tart: Sprinkle streusel over the apricots before baking.
• Mini Apricot Almond Tarts: Use a muffin tin and cut the dough into small rounds. Bake for 20 to 25 minutes.

Storage Instructions

Store the apricot tart in the fridge in an airtight container. It stays fresh for up to 3 days. Let it come to room temperature for 15 minutes before serving.

You can keep it at room temperature for up to 2 hours. After that, move it to the fridge to keep the almond cream safe.

To reheat, place the tart in a 300°F (150°C) oven for 8 to 10 minutes. This warms the fruit and crisps the crust. Do not use a microwave, as it makes the pastry soggy.

Do not freeze the assembled tart. The almond cream and apricots do not thaw well and can turn watery. You can freeze the baked tart shell for up to 1 month. Let it thaw at room temperature before filling.

For make-ahead prep, bake the crust and make the almond cream one day in advance. Keep them separate in the fridge. Assemble and bake the tart the next day.

FAQ Section

Can I use canned apricots for this tart?

Yes. Drain the apricots well and pat them dry. Skip the sugar and lemon juice, since canned apricots are already sweet.

What can I use instead of ground almonds?

You can use more all-purpose flour. Replace the ground almonds with 1/2 cup of flour. The almond flavor will be lighter, so add a bit more almond extract.

Why did my tart crust shrink in the oven?

The dough was probably too warm. Chill the crust for at least 15 minutes before baking. This helps it hold its shape.

Can I make this apricot tart gluten-free?

Yes. Use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it still works well.

How do I know when the apricot tart is done?

The crust should be golden brown and the apricots should be soft when pierced with a knife. The almond cream will be set and lightly golden.