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Apricot Tart

This was inspired by a recipe from one my former coworkers at SGI, Kyrie Robinson, who originally used plums. It’s more a cakey dessert, rather than a tart with the more traditional crisp shell of short pastry. I much prefer apricots, though sweet white peaches could work here as well.


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cup unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla sugar, or 1 teaspoon vanilla extract
  • dash of sea salt
  • 12 fresh apricots
  • cinnamon sugar
  • lemon juice


  1. Preheat oven to 350F degrees.
  2. Cream the butter and sugar.
  3. Add the eggs one at a time, followed by the flour and baking powder. Mix well; the batter will be stiff.
  4. Spread the batter into a greased pan: 9 x 9 inch square or 9 inch round (glass, metal or springform) work fine.
  5. Cut fruit in quarters or halves, depending on their size and your preference. Place on top of the batter skin side up.
  6. Sprinkle with lemon juice, then the cinnamon sugar, depending on the sweetness of the fruit.
  7. Bake about 1 hour, until the batter has pulled away from the pan’s sides and when a knife inserted in the middle of the tart comes out clean (not counting the fruit juices, of course). Allow to cool at least 20 minutes before serving.

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