No swinging from chandeliers is required for making this delicious apricot tart. It’s super EASY! As an “occasional” baker, I like easy. There’s no kneading or beating or fancy equipment needed here. Just a couple of bowls, a whisk and a spatula. And about 10… make that 15… minutes of your time. That’s it! Sweet summer apricots wrap their way around a buttermilk batter made with whole grain spelt flour and ground almonds… one brought to life with a little lemon zest and ground spices. Simply delicious.
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. 🙂
Summer Apricot Tart
- 3/4 cup plus 1 tablespoon whole grain spelt flour (115 g)
- 1/3 cup almond meal (ground almonds) (35 g)
- 1 1/2 teaspoons phosphate-free baking powder
- pinch of sea salt
- 1/3 cup runny honey (80 ml) (I like to use acacia honey)
- 1 large egg
- 3/4 cup buttermilk (180 ml)
- 40 g butter, melted
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 6 apricots, cored and thinly sliced
- 1 1/2 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
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.
Remove the tart from the oven and place on a cooling rack. Serve luke warm or at room temperature. Enjoy!
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.
Whole grain spelt flour can also be replaced with whole wheat or regular flour.
Feeling extravagant? Serve with whipped cream.
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