Apricot Tart


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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.


  • 1 recipe Short Crust Dough
  • pounds (about 8) ripe apricots, pitted and cut lengthwise into quarters
  • 3 tablespoons sugar
  • 2 tablespoons heavy cream


  1. Position a rack in the center of the oven and heat to 400°F. Place a baking sheet on the rack. Lightly butter a 9-inch tart pan with a removable bottom.
  2. Press two thirds of the dough evenly into the bottom and sides of the pan. Pierce all over with a fork, and freeze for 10 minutes.
  3. Line the tart shell with aluminum foil and fill the foil with pastry weights or dried beans. Bake on the hot baking sheet until the pastry is set, about 12 minutes. Remove the foil with the weights and continue baking until the pastry looks dry but not browned, about 5 minutes.
  4. Remove the tart from the oven. Arrange the apricots, skin sides down, in concentric circles in the pastry. Sprinkle with the sugar and drizzle with the cream. Crumble the remaining dough over the apricots.
  5. Return the tart on the baking sheet to the oven. Immediately reduce the oven temperature to 350°F. Bake until the topping is lightly browned and the apricot juices are bubbling, about 30 minutes. Cool for 10 minutes on a wire rack. Remove the sides of the tart pan and cool completely.

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