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German Apricot Tart Recipe

"Aprikosen-Streuseltarte"

This German Streusel Apricot Tart recipe is a quick and easy dessert to make that tastes great warm or cold.

Serve this as a traditional ending to a great German meal. It's a great easy dessert recipe that's special enough for guests, 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!)

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.

For a different flavor, you can add 1/4 lb. of chopped candied ginger to the crumb mixture. Delicious!

This is among those apricot recipes where it doesn't matter if you use fresh or canned apricots. Just be sure to drain the canned apricots thoroughly before using.

apricot tart slice

Apricot Tart Recipe

Ingredients:

5 oz. butter, soft
3/8 cup sugar
1 tsp. vanilla extract
1 3/4 cup flour, all-purpose
1 lb. apricots
2 tbsp. ground almonds
1 - 2 tbsp. lime juice

Instructions:

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.
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.

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