From Anik’s Kitchen: Swiss Apricot Tart

Apricot season is over, but this recipe can’t wait until next summer – trademark Swiss apricot tart (“Aprikosenwähe”), still warm from the oven, with tart fruit melting on your tongue, along with a hint of almond and cushioned by freshly whipped cream… can it be June again already? Please?

The Cooking Scientist passed me the recipe (orignally, it’s Betty Bossi, but I tweaked it a little), along with the tip to replace the water in the dough with white wine, which gives it an interesting twist. In the long run, I stuck with water, though.

There not much to add other than this is easily one of my top three sweet baking goods, ever. It won’t win you a health award (the Cooking Scientist is a scrawny triathlete who doesn’t shy away from calories), but if you just eat a small slice…. quality, not quantity.

Swiss Apricot Tart


  • 75ml water
  • 50g cold margarine, in small pieces
  • 150g flour
  • 1 dash of salt
  • 750g apricots, washed, halved & stone removed
  • 200ml heavy cream
  • 1 egg
  • 1 tbsp. cornstarch
  • 2 tbsp. sugar
  • 1 tbsp. peeled, sliced almosts


  • Work the water, flour, salt and margarine pieces (you can also use butter, if you want to go all broke or are a scrawny triathlete) into a dough with a cutter. Don’t knead. Form a ball and leave it in the fridge for 30-60 minutes.
  • Preheat the oven to 220°C.
  • Wash and halve the apricots, remove the stone.
  • Roll out the dough and fit it into a tarte/quiche form, with about 1 inch of rim at the sides (if he dough is too sticky to handle, just put it between two layers of clingfilm).
  • Sprinkle the almonds slices onto the dough.
  • Place the apricots atop the almond slices, the cut side facing upwards.
  • Blend egg, sugar, heavy cream and cornstarch until smooth and pour the batter on top of the apricots.
  • Bake for about 30 minutes at 220°C.
  • Allow the tart to cool down a little (at least 15 minutes). Serve with freshly whipped (not too stiff) cream. Heaven!

5 thoughts on “From Anik’s Kitchen: Swiss Apricot Tart”

    1. there’s till apricot season where you are? I envy you!!
      All we have left is prunes, and not for long, I fear. Ah well, at least apple season is starting!


  1. A small slice? – that must a huge a mount of self control! ! We are coming into the lovely English apple season but unfortunately many of them are bobbing around in flood water at the moment 😦


  2. Heaven indeed – mouth watering and I wouldn’t stop at one piece – no self control whatsoever when it comes to food I have 😉


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