An Apricot Tart — You’re Welcome

Apricot Tart

When you read this recipe you’ll see that this isn’t a tart in any traditional sense of the word. Still, I think you’ll want to thank me for it anyway. You can go ahead and thank me now or you can wait until you’ve tried it for yourself. However, one look at this Apricot Tart recipe and I think you’ll see its potential – so it might make sense to thank me now. 

Because there’s no standard “crust” in this recipe I figured I could make it in either a tart pan or a cake pan. It might be great in a pie tin or a cast iron skillet too. Maybe better… I bet I could even flop it on its face by putting the fruit on the bottom and serving it “upside-down style”.

Like you, when I first looked this recipe from Guy Mirabella I thought, “how versatile”. It’s not unlike many one-pan cakes that utilize a little nut flour in the mix. Though this one has a grated apple in the batter which (in my mind) gave this cake its tart potential.

I thought all of these things upon reading the recipe, and so did you. So you’re welcome.

Apricot Tart

As I said I made this tart as a tart in a tart pan. I could have made it as a cake in a cake pan as we discussed earlier, but I chose to make it a tart.

I also chose apricots. Just so you know the only reason it’s an Apricot Tart is that we’re on the cusp of the stone fruit season. Later in the summer peaches, plums or nectarines would be just as delightful. Same goes for berries and of course figs. Of course figs.

You’re Welcome. GREG

Apricot Tart
Apricot Tart

Apricot Tart

Print This Recipe Total time Yield 8Source Adapted from Guy MirabellaPublished


  • 150 gram all-purpose flour
  • 150 gram granulated sugar
  • 35 gram ground almond meal (or other ground nut meal)
  • 1 teaspoon baking powder
  • 3/4 cup butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 granny smith apple (peeled and grated on the larges holes of a box grater)
  • 8 ripe but firm apricots (halved and piited)
  • demerara sugar (as garnish, optional)
  • light whipped, lightly sweetend whipped cream (for serving, optional)


Set oven rack in the center position and preheat oven to 350 degrees F.

Butter and flour the bottom and sides of a 4¼ x 14-inch rectangular tart pan with a removable bottom. 

Place the first 8 ingredients in a mixing bowl. Use an electric mixer (or vigorous hand beating) to beat the mixture together until it becomes pale and fluffy. Scrape and spread the mixture into the prepared tart pan. It should go almost all the way to the top but don’t overfill it, leave about ¼‑inch of space to accommodate the apricots. Take extra care to get it into all the corners and crevices and then smooth the top. Snuggle in the apricot halves on top, cut side up. Sprinkle with demerara sugar (if using).

Bake in the oven until puffed and golden brown, about 45 to 50 minutes. Use a cake tester to see for sure.

Cool the tart in the pan then carefully remove it before serving. Serve with whipped cream, if using).