Apricot Tart


Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

The word tart doesn’t really have a direct translation in Austrian German, unless you’re talking about bite-sized tartlets. In that case, you’ll find Körbchen (little baskets), Schifferl (little boats), and Schüsserl (little dishes). So, even though this looks and tastes similar to a French-style apricot tart, it’s called a Kuchen (cake). It’s made from the standard “3-2-1 dough,” with some of the dough reserved to create a crumbly topping.