Swiss Apricot Tart: A Refreshing Summer Dessert Delight

This Swiss Apricot Tart is a vibrant celebration of seasonal ingredients, blending buttery pastry, juicy apricots, and silky custard for a delightful summer dessert.

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Prep Time 20

Cook Time 40

Cooling Time 20

Total Time 1 20

Servings: 8 slices

Course: Dessert

Cuisine: Swiss

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tart Crust

1 round pie pastry 9–10 inches / 23–25 cm Substitution: Use a homemade butter pastry or a store-bought pie crust.

For the Almond Layer

⅓ cup ground almonds Substitution: Finely ground walnuts or coconut flour can be used.
2 tbsp granulated sugar Adjust sugar based on the tartness of apricots.
2 tbsp granulated sugar

For the Filling

5-7 pieces fresh apricots Main fruit component; fresh is preferred for flavor.
¾ cup heavy cream Substitute with half-and-half for a lighter custard.
¼ cup whole milk Use any milk variety.
1 large egg Don’t skip for a firm texture.
1 tsp vanilla extract Can substitute with almond extract for a different flavor.
1 pinch salt Important for taste.

For the Glaze and Garnish

1 tbsp warmed apricot jam Use peach or apricot preserves as a substitution.
toasted sliced almonds Optional but recommended for a nice finish.

Equipment

9-10 inch tart pan

Method

Step-by-Step Instructions for Swiss Apricot Tart

Begin by preheating your oven to 400°F (200°C). While the oven heats, line the tart pan with the pastry, ensuring it fits snugly. Prick the bottom of the pastry with a fork.
In a mixing bowl, combine the ground almonds with 2 tablespoons of granulated sugar. Stir and evenly sprinkle this mixture over the prepared pastry base.
Wash and halve the fresh apricots, discarding the pits. Arrange the apricot halves cut-side up on top of the almond mixture.
Whisk together the heavy cream, whole milk, large egg, 2 tablespoons of sugar, vanilla extract, and a pinch of salt until smooth. Carefully pour around the apricots in the tart.
Place your tart in the preheated oven and bake for 35–40 minutes until the custard is set and the pastry is golden brown.
Once baked, remove from oven and allow to cool for at least 20 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best texture and flavor, serve the tart on the same day it's baked. Adjust sugar based on apricot sweetness. Store in an airtight container for up to 3 days.

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