Apricot Cream Cheese Tart


Apricot Cream Cheese Tart

Apricot Cream Cheese Tart

Wonderful summer and sunny shortcrust tart with a delicate creamy curd filling and juicy apricots will greatly decorate any tea party.
5 from 2 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 6
Calories 237 kcal


  • 5 5 pcs Apricots
  • 80 g Butter
  • 180 g Flour universal
  • 3 pcs Chicken egg
  • 100 g Sugar
  • 2 tablespoons Water
  • 180 g Cottage cheese
  • 120 g Sour cream
  • 2 tablespoons Corn starch
  • a pinch Salt


  • Mix flour with 1 tbsp. Sugar and a pinch of salt. Add cold butter and rub with your hands until bread crumbs.
  • Add 1 chicken egg to the flour mixture, knead a homogeneous plastic dough, gradually adding 1 tbsp of ice water. (maybe 1-2 tablespoons of water will be enough).
  • Knead the dough thoroughly, then roll into a ball, wrap in plastic wrap and refrigerate for at least 10-15 minutes.
  • Mix cottage cheese, sour cream, remaining sugar, starch, 2 eggs in a bowl. You can use potato starch instead of cornstarch. Armed with a submersible blender, grind the mixture until smooth without grains of cottage cheese.
  • Take out the chilled dough, roll it into a 4-5 mm thick circle, and place it in a baking dish. Form neat sides of the same height (3-5 cm, depending on the diameter of the mold).
  • Pour the curd filling into a mold with shortcrust pastry. If a one-piece pan is used for baking the tart, for easily getting the cake, you can make two strips of parchment paper slightly longer than the edges of the pan and lay them in a criss-cross shape.
    After baking, the tart will be easy to reach by pulling on the edges of the paper strips.
  • Cut the apricots in half, remove the seeds and carefully place the apricot halves on top of the curd filling. Send the cake to an oven preheated to 356 ° F (180 ° C) for 40-45 minutes. If the top of the tart begins to brown ahead of time, you can cover it with foil.
  • Serve the tart to the table and cut it after it has cooled do.
    Apricot Tart


The butter for making the dough should be cold; remove it from the refrigerator just before cooking.
It is better to take cottage cheese with 5% fat content and sour cream with 10-15% fat content.
Wash the apricots thoroughly. The number of apricots is indicated approximately: take as much as will fit in your baking dish. Add chopped dried apricots to increase the flavor. Instead of fresh apricots, you can use canned, pre-dried well from the syrup.
It is convenient to prepare the dough in the morning or the evening and leave it in the refrigerator for 8-12 hours; then, we will serve a delicious tea tart for dinner or breakfast.
Apricot Tart
Apricot Cream Cheese Tart
Bon Appetit!


Serving: 100gCalories: 237kcalFat: 17.9gProtein: 7.6gCarbohydrates: 28.2g
Keyword Apricot, Cheese, Cream, Tart
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