Apricot Tart


A delightfully delicious dessert that can be enjoyed hot with ice cream as a comforting mid-winter pudding, or cooled with a spoon of thick cream and a piping hot cup of tea; the perfect afternoon treat.

Whatever your serving preference, your guests are sure to enjoy this easy to make recipe.



  • 6oz Plain flour
  • Pinch salt
  • 3oz Caster sugar
  • 3oz Butter
  • 1 Egg whisked


  • 8oz dried apricots (soaked in water for 2 hours)
  • 2oz Butter
  • 2oz Sugar


  1. Soak the apricots for a minimum of two hours and set aside.
  2. After 1 hour, sift the flour into a separate bowl and stir in the sugar and a pinch of salt.
  3. Melt the butter gently (do not let it boil) and pour into the flour mixture.
  4. Mix the whisked egg into the flour mixture until smooth, press together into a ball and cover the bowl with cling film. Chill in the fridge for at least one hour.
  5. Wipe the bottom and sides of a round metal tin, roughly 9″ tin, with the 2oz butter. Sprinkle the sugar over the buttered bottom of the tin, on top of the butter.
  6. Drain the apricots and pat dry. Arrange the apricots neatly in circles on top of the sugar.
  7. Place the tin in the oven at 170°c for 25 minutes and then turn the oven down to 150°c for 20 minutes. Cool slightly and turn out.

Serve with a sprinkle of icing sugar and a scoop of vanilla ice cream.

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