This easy summer apricot tart is light, fruity, and just sweet enough — made with ripe apricots, whole spelt flour, tangy buttermilk, and a touch of cardamom. It’s a wholesome treat that feels indulgent but is full of better-for-you ingredients. With only 10–15 minutes of prep, no special equipment, and minimal fuss, this simple apricot cake is perfect for sunny weekends or spontaneous baking.
No need for fancy techniques or gear — just a couple of bowls, a whisk, and a spatula. As an occasional baker, I love how effortlessly this tart comes together. Fresh summer apricots nestle into a buttermilk batter enriched with ground almonds, lemon zest, and warming spices. The result? A naturally sweet, beautifully rustic dessert that’s simply delicious.
What You’ll Need for This Simple Apricot Tart
This easy to make apricot tart is packed with flavour and made from a short list of pantry-friendly ingredients:
Fresh apricots – Ripe but still firm for best texture and a natural sweet-tart flavour.
Whole spelt flour – Adds fibre and a lovely nutty note. Sub with whole wheat or plain flour.
Buttermilk – Balances the sweetness and keeps the crumb moist.
Brown sugar or unrefined cane sugar – For gentle caramel notes and a golden crust.
Egg & butter – For structure and richness.
Ground almonds – Adds moisture and extra nuttiness.
Cardamom, cinnamon, lemon zest – These bring brightness and a warm, fragrant twist.
Honey – Deepens the sweetness naturally.
Baking powder & sea salt – Essential leavening and flavour enhancers.
Tip: No cardamom at home? Just skip it or add a little extra cinnamon instead.
How to Make This Healthy Apricot Cake (Step-by-Step)
This easy apricot tart comes together in just a few simple steps.
1) Mix up the batter.
In two bowls, whisk together the dry and wet ingredients separately. Then gently fold them together — just until combined! Overmixing makes the batter dense.
2) Layer it all in the tart tin.
Spread the batter into a greased tart tin and top with apricot halves arranged in a circular pattern. Sprinkle with sugar for a golden finish.
3) Bake, cool, and serve.
Your kitchen will smell like summer in full bloom. Let the tart cool slightly, then serve warm or at room temperature.
The exact measurements are in the printable recipe card below!
A Perfect Example of Healthier Baking: This Apricot Cake
I mostly try to bake healthy things, but sometimes a compromise is needed. Somewhere in the middle. Cause some things baked with butter just taste better. Same goes with buttermilk. So where’s the compromise? Okay, I used whole grain spelt flour and ground almonds in the recipe. Healthy right? And apricots. Healthy too. There’s also no refined sugar here. This apricot tart is sweetened naturally, with acacia honey and a sprinkle of organic raw cane sugar. I love the nutty flavor that comes along with whole grain flours, but it could easily be replaced with standard all-purpose flour. Keep the almonds though, they are terrific with apricots.
An apricot tart that’s not really a cake or a tart
When I think of a tart, I think of something with a pastry crust and a creamy filling. And when I think of cake, I think of something light, fluffy, and at least twice as thick. Well this is neither. It’s a bit of a cross between a cake and a tart. But because it’s made in a tart pan, I decided to call it a tart. 🙂
Reasons to Love This Apricot Tart
Why this summer apricot tart might just become your seasonal favourite:
No mixer needed – Just a whisk and two bowls.
Naturally sweet – Apricots, honey, and unrefined sugar do all the work.
Wholesome twist – Made with whole grain flour and almonds.
Quick & easy – From bowl to oven in under 15 minutes.
Versatile & forgiving – Easily customisable with stone fruits or berries.
A simple and delicious tart made with fresh seasonal Italian apricots. Tender, tangy and sweet all at the same time!
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Course
Dessert
Category
Baking
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings8
Calories210kcal
AutorElle
Ingredients
115 gwhole grain spelt flour (see tips below)
35galmond meal(ground almonds)
1 1/2teaspoonsbaking powder(phosphate-free )
pinchof sea salt
80mlrunny honey(I like to use acacia honey)
1large egg
180mlbuttermilk
40gbutter,melted
1teaspoonfinely grated lemon zest(from an organic lemon)
1/2teaspoonground cinnamon(Ceylon)
1/2teaspoonground cardamom
6apricots,cored and thinly sliced
1 1/2tablespoonssoft brown sugar(I recommend organic raw cane sugar Mascobado)
Method
Preheat oven to 375°F / 190°C degrees and grease and line the base of 24 cm tart pan with removable bottom.
In a large bowl, mix together the flour, almond meal, baking powder and salt.
In a separate bowl, mix together the honey, egg, buttermilk, melted butter, lemon zest, cinnamon and cardamom.
Add the wet mixture to the dry. Mix until just combined. Do not overmix.
Pour the mix into the prepared tin and smooth with a spatula.
Arrange the apricots in a single layer of concentric circles, starting from the outside and working your way in, on top of the batter. Sprinkle the sugar evenly over the apricots.
Transfer the tart to the preheated oven and bake for 35-40 minutes, until browned and a toothpick inserted in the center comes out clean.
TIP: If the top browns too quickly, simply cover it loosely with aluminium foil during the last 15 minutes of baking. This helps prevent over-browning, depending on your oven.
Remove the tart from the oven and place on a cooling rack. Serve luke warm or at room temperature. Enjoy!
Notes
Cardamom isn’t something everyone has in their kitchen, so if you don’t happen to have it in your spice rack, feel free to omit it or add an extra pinch of cinnamon.
Whole grain spelt flour can also be replaced with whole wheat or regular flour (or a mix thereof).
When zesting the lemon, be careful not to include the white pith underneath as it’s very bitter!
Please let me know how this Summer Apricot Tart recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
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Did you try this Apricot Tart recipe?
Did you try this Apricot Tart recipe?
