Stone fruit season is here, and this summer, apricots are stealing the show! While jams and dried fruit recipes often take the spotlight, we wanted to celebrate the fresh, vibrant flavour of apricots in a whole new way. Enter our latest creation—a dessert that’s equal parts tart and cheesecake! It’s a little indulgent, a little unexpected, and absolutely irresistible. We’ve kept it gluten-free for everyone to enjoy, but you can easily customise this fresh apricot tart with your favourite tart crust or even switch up the fruit. Ready to savour the best of the season? Let’s dive in!
Fresh Apricot Tart Ingredients
For the crust:
200g (1 ½ cups) gluten-free all-purpose flour (with xanthan gum, we used Bob’s Red Mill)
100g (7 tbsp) unsalted butter, cold and diced
50g (¼ cup) sugar
1 egg yolk
2–3 tbsp cold water
For the filling:
500g (2 cups) quark cheese
100g (½ cup) sugar (adjust to taste)
2 eggs
1 tsp pure vanilla extract
Zest of 1 lemon
3 tbsp gluten-free cornflour
For the topping:
6–8 fresh apricots, halved and pitted
2 tbsp honey or apricot jam (for glazing)
Meredith sheep milk yoghurt (to serve)
Fresh Apricot Tart Instructions
Prepare the gluten-free crust:
In a bowl, combine the gluten-free flour and sugar. Rub in the cold butter until the mixture resembles fine crumbs.
Add the egg yolk and cold water, mixing gently until the dough comes together. Gluten-free dough can be more fragile, so handle it with care.
Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.
Pre-bake the crust:
Preheat the oven to 180°C (350°F).
Roll out the dough between two sheets of parchment paper (to prevent sticking). Carefully press it into a tart pan.
Prick the base with a fork and bake for 10–12 minutes until lightly golden.
Make the filling:
In a bowl, whisk together the quark cheese, sugar, eggs, vanilla extract, lemon zest, and cornflour until smooth.
Assemble the tart:
Pour the quark mixture into the pre-baked crust.
Arrange the apricot halves, cut side up, on top of the filling.
Bake:
Bake for 30–35 minutes, or until the filling is set and the apricots are tender.
Remove from the oven and brush the apricots with honey or warmed apricot jam for a shiny finish.
Cool and serve:
Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours.
Slice and serve on its own or with a scoop of Meredith sheep milk yoghurt.
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