Facebook Social Icon LinkedIn Social Icon Youtube Social Icon Instagram Social Icon

Apricot and Yoghurt Tart


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 egg yolk
  • 1-2 tbsp cold water

For the Filling:

  • 1 1/2 cups Greek yogurt
  • 1/2 cup heavy cream
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • Zest of 1 lemon

For the Apricot Topping:

  • 6-8 fresh apricots, halved and pitted
  • 2 tbsp apricot jam or preserve
  • 1 tbsp water


Prepare the Crust:

  1. In a large bowl, mix together all-purpose flour, almond flour, and granulated sugar.
  2. Add cold butter and rub into the flour mixture using your fingertips until it resembles breadcrumbs.
  3. Stir in the egg yolk and add enough cold water to bring the dough together.
  4. Press the dough into a 23cm Aluminum tart pan, evenly covering the bottom and sides. Refrigerate for 30 minutes.

Preheat Oven and Bake the Crust:

  1. Preheat your oven to 375°F (190°C).
  2. Prick the crust with a fork and bake for 20-25 minutes until golden. Allow to cool.

Prepare the Filling:

  1. In a bowl, whisk together Greek yogurt, heavy cream, honey, vanilla extract, and lemon zest until smooth.

Assemble the Tart:

  1. Spread the yogurt filling over the cooled crust.
  2. Arrange the halved apricots on top of the filling, cut side up.

Glaze the Apricots:

  1. In a small saucepan, heat the apricot jam and water until melted and smooth.
  2. Brush this glaze over the apricots.

Chill the Tart:

  1. Refrigerate the tart for at least 2 hours to allow the filling to set.


  1. Serve chilled, garnished with additional lemon zest or a sprinkle of powdered sugar, if desired.

Enjoy your Apricot and Yoghurt Tart as a delightful end to a meal or as a sweet snack during the day!