This Apricot Tart recipe was inspired by a trip Jerry and I took down the Danube a few years ago. It’s a no bake sweet treat with sweetened whipped cream cheese and luscious juicy apricots. Pair with a cup of coffee or an after dinner brandy and enjoy!
Cruising the Danube
I had never taken a cruise before and had no idea what to expect. Let me tell you, I was blown away! If you like to see a lot of places, but you don’t like to navigate traffic, constantly pack and unpack, and enjoy fine dining, then a river cruise is for you.
Apricot Tour Redefined
We had options of either touring the Melk Abby or what was erroneously touted as a tour of Durnstein’s apricots. I had visions of skipping through apricot orchards, basket in hand, watching lovely maidens in full skirts and strapping robust young gentlemen pick the fruit, and maybe ending with a cooking class of what to do with these bushels of apricots we were going to pick.
Yes, unfortunately my imagination runs away sometimes. This time it got on a high speed ATV and high tailed it to God knows where. When I finally came to I was in a stone room on a hard wooden bench for 2 1/2 hours listening to the history of the Wachau apricot company. For our consolation prize, they let us sample their apricot brandy.
Once I recovered from my disillusionment, I resigned myself to the lecture. If our host had just left the bottle a little closer to me…
The Wieser company really does have a great story and they make fabulous things with apricots, not just brandy. Their story basically boils down to ingenuity, gobs and gobs of apricots, plus countless hours of being snowed in and with this combination Wieser and their multitude of apricot products was born. See that didn’t take 150 minutes?
Did you know that inside each apricot seed is a minute trace of arsenic? But if you roast the seeds, the arsenic dissipates and you are left with a lovely nonlethal treat. AND if you cover it in chocolate it’s even better. Quelle Suprise!
Durnstein is a charming town. It’s well over a 1000 years old with it’s first historical reference dated 1019. It really started to gain some Medieval press in 1192 when King Richard the Lion Hearted was held captive in the castle. Which by the way, is now a beautiful 4 star hotel.
If you get a chance, visit Durnstein and pop into the Wachua Valley’s visitor’s shop and stock up on jams, roasted apricot kernels (especially the chocolate covered ones!), brandy, and the apricot liqueur is especially nice. Walk the streets and make time for lunch.
Do not forget to visit the Melk Abby. Jerry thoroughly enjoyed it. He said it was beyond breathtaking, ok, maybe those weren’t the exact words he used, but that was definitely his sentiment.
No Bake Fresh Apricot Tart
In the meantime, in honor of the darling town and it’s warm and gracious town folk, below is an apricot tart recipe. This is a no bake recipe so it’s perfect for summertime.
I’ve made it with an almond crust, whipped cream cheese, fresh apricots and it’s glazed with a light apricot jam. Serve it up Austrian style with an apricot cognac or a strong coffee in a glass with a dash of whip cream on top.
For the Crust
- Whisk together 2 cups almond meal, 1 teaspoon salt, and 3 tablespoons sugar.
- Then mix in 5-6 tablespoons melted butter and combine until it looks and feels like wet coarse sand.
- Press this mixture into a tart pan and chill for at least 1 hour.
For the Filling
- With an electric beater, beat 12 ounces of softened cream cheese until light and fluffy.
- Then beat in 1/4 cup heavy cream until smooth.
- On a very low speed, mix in 1/2 cup powdered sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla.
For the Fresh Apricot Tart Topping and Glaze
- Depending on the size of your apricots, cut 3-4 in half and take out their pits.
- Cut the apricots into 1/2 inch wedges and carefully remove their skin with a sharp pairing knife.
- Combine the juice of 1/2 a lemon with 1/2 cup lightly colored jam such as apple or apricot. Microwave for 10 seconds or until runny.
Putting it All Together
- Take the crust and filling out of the refrigerator and spread the filling evenly over the crust.
- Artfully arrange the fruit on top of the filling.
- With a basting brush, lightly paint the jam/lemon glaze over the entire top of the tart.
I hope you enjoy this apricot tart as much as we do. Auf Wiedersehen!
Apricot Tart Tip
A quick note about making a decorative fruit top: before you place the fruit on the custard of your apricot tart, first arrange the fruit in the pattern you think will work on your working surface. This way you can play with different arrangements without getting your fruit goopy.
This is a good basic tart foundation that works for more than an apricot tart. It works great for any of the fruits below. If you try something that’s not on this list and you really like it, let me know and I’ll add it to the list.
- Berries: strawberries, raspberries, blueberries (or any combo)
Why Glaze a Tart?
Glazing a tart with a lightly colored jam and lemon combo serves 3 purposes. 1) It makes for a beautiful shiny tart, 2) it keeps the fruit and filling from drying out, and 3) the lemon juice keeps the fruit from turning brown and off color.
What to Serve for Dinner?
Looking to round out your meal and pair this delectable tart with some preceding fresh flavors? Here’s a few that will complement your tart and they’re fun to make too!
Anything that involves a blender in prep is tons of fun and super easy. This piri piri chicken sauce is exactly that. Make the sauce in the blender, pour over chicken, bake, done, eat, and get ready for tons of hugs and high fives around the table.
If it’s hot out, it’s time to break out the sous vide! Plus this mushroom sauce comes together in a snap.
The first time I made this soup, I poured it into the blender HOT and turned it on. Don’t do that, unless you want to paint your kitchen a lovely shade of asparagus. However, explosions aside, this is a very tasty soup that’s creamy and delicious hot or chilled. It reminds me of this trip because we saw tons of gorgeous asparagi in so many of the fresh air markets.
Brown Buttered Almond Trout
No, this is not Trout Almondine. It’s trout with almonds that have been toasted a golden brown delicious (GBD) in brown butter. Super fast. Super easy. Super good.
This tangy bright green salad is a wonderful complement to any meal! It comes together easily with just a few things from the frig.
Apricot Tart Recipe
- 2 cups almond meal
- 1 teaspoon fine kosher salt
- 5 tablespoons salted butter melted
- 3 tablespoons sugar
- 12 ounces cream cheese softened
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Apricot Topping & Glaze
- 3-4 apricots
- 1/4 cup jam apricot or peach
- 1/2 lemon juiced
Make the Crust
In a large bowl, whisk together the almond meal, sugar, and salt.
Pour melted butter into almond meal mixture. Work together until it resembles coarse wet sand.
Press into tart pan and chill for at least 1 hour.
Make the Filling
With an electric mixer, whip cream cheese until it is light and fluffy.
Add heavy cream and mix on medium speed until thoroughly combined.
Add powdered sugar, salt and vanilla. Mix on low until incorporated and then increase speed and beat until smooth.
Set aside in the refrigerator until ready to assemble.
Apricots and Glaze
Take out the apricot pits and slice into 1/2 inch wedges. Then remove their peel (optional).
Take filling and crust out of the refrigerator. Spread the filling smoothly onto the tart crust.
Arrange the apricot wedges in the design you like on your work surface to make sure the design works.
Transfer the fruit onto the filling in the pattern you designed.
Mix together the lemon juice and jam. Brush this mixture gently onto the apricots. If jam is too thick to spread easily, microwave at 10 second intervals until runny.
Serve immediately or chill.
This dessert keeps well in the refrigerator for up to 2 days.
*Easy Hack - buy pre-made sugar cookie dough to use for the crust. Or if you like it a little less sweet, use a Pillsbury pie crust from the refrigeration isle.