Apricot Tart Recipe

German Cake Recipe: Apricot Tart with Streusel

This German Streusel Apricot Tart recipe, aka Aprikosen-Streuseltarte, is a quick and easy dessert. Serve this as a traditional ending to a great German meal, especially when you're trying to impress your guests. It tastes great warm or cold, especially when topped with whipped cream!

It not the usual apricot pie recipe because it doesn't have a regular "pie crust" as is common in Canada. Instead, it's more of a "murbeteig" pie crust that's so traditional in Germany (and I find, a lot easier to make!)

Apricot Tart Recipe with Streusel


  • 5 oz butter, soft
  • 3/8 cup granulated  sugar
  • 1 tsp vanilla extract
  • 1 3/4 cup flour, all-purpose
  • 1 lb apricots or 2 cans well drained apricots
  • 2 tbsp ground almonds
  • 1 - 2 tbsp lime juice


  • Preheat oven to 375° F. Grease 9-inch tart pan (preferable with removable bottom) and dust with flour.
  • Put butter, sugar, vanilla, and flour into mixing bowl. Using dough hook (if available) mix until crumbly.
  • If using fresh apricots: To make peeling apricots easier, cut an "X" in apricots. Dip them in boiling water for several seconds and then into cold water. Peel and cut in half, removing pits.
  • Put half of crumb mixture into tart pan and press down and create an edge as well.
  • Sprinkle with ground almonds. Place apricot halves, cut sides down, on top of almonds.
  • Sprinkle lime juice over apricots.
  • Sprinkle remaining crumbs evenly over apricots.
  • Bake for about 30 - 40 minutes, until nicely browned. Cool on cake rack.
  • Serve warm or cold.

Tips on Making this Cake:

  • Use either fresh or canned apricots.
  • Just be sure to drain the canned apricots thoroughly before using.
  • For a different flavor, you can add 1/4 lb. of chopped candied ginger to the crumb mixture. Delicious!
  • Again the warning when making streusel cakes: the streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack.
German Cake Recipe: Apricot Tart with StreuselWarm out of the oven, just waiting for it to cool a bit and then serving with whipped cream. Wunderbar!

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