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Apricot Plum Tart


  • 75g unsalted butter

  • 50g sugar

  • Pinch of salt

  • 1 egg yolk

  • 150g cake flour

  • 35g ground almond

[Almond Cream]

  • 60g unsalted butter

  • 40g icing sugar

  • 1 egg

  • 1/2tsp vanilla essence

  • 60g ground almond

  • 2tsp cake flour

[Cream Cheese]

  • 50ml whipping cream + 1tbsp sugar - soft whipped

  • 100g cream cheese


  • 80g apricot jam

  • 1 apricot - sliced into wedges

  • 1 plum (about the same size as apricot) - sliced into wedges

  • Sugar syrup

  • Mint leaves

  • Icing sugar


  1. Tart: Preheat oven 180degC.

  2. Whisk butter till loosen. Add sugar and salt, mix well.

  3. Followed by egg yolk.

  4. Then flour and almond. Using fingers, gently knead into a dough.

  5. Place dough in between 2 sheets of parchment paper and roll it out to about 1/2cm thick. Chill for 30mins.

  6. Using a 6inch tart pan with a height of 2cm, place dough in, pressing down to the bottom and against the sides. Trim off excess dough.

  7. Using a fork, prick holes at the bottom. Place a sheet of parchment paper into the tart and add baking weights - like beans.

  8. Bake for 15mins. Then, remove weights and chill tart (in the pan).

  9. Almond Cream: Whisk butter till loosen. Add sugar and mix well.

  10. Followed by egg and vanilla. Then flour and almond.

  11. Add apricot jam into tart and spread it out.

  12. Then pour in almond cream and spread out. Bake at 180degC for 25mins. Then allow to cool.

  13. Cream Cheese: Mix whipped cream and cheese together.

  14. Spread onto cooled tart and arrange apricot and plum slices on tart, alternating.

  15. Brush fruits with syrup.

  16. Decorate with mint leaves and dust icing sugar over.

Adapted from Cooking Tree

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