![\"Summer](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-800x533.jpg\")
<\/figure>\n\n\n\nWhat You\u2019ll Need for This Simple Apricot Tart<\/h2>\n\n\n\n
This easy to make apricot tart is packed with flavour and made from a short list of pantry-friendly ingredients:<\/p>\n\n\n\n
- \n
- Fresh apricots<\/strong> \u2013 Ripe but still firm for best texture and a natural sweet-tart flavour.<\/li>\n\n\n\n
- Whole spelt flour<\/strong> \u2013 Adds fibre and a lovely nutty note. Sub with whole wheat or plain flour.<\/li>\n\n\n\n
- Buttermilk<\/strong> \u2013 Balances the sweetness and keeps the crumb moist.<\/li>\n\n\n\n
- Brown sugar or unrefined cane sugar<\/strong> \u2013 For gentle caramel notes and a golden crust.<\/li>\n\n\n\n
- Egg & butter<\/strong> \u2013 For structure and richness.<\/li>\n\n\n\n
- Ground almonds<\/strong> \u2013 Adds moisture and extra nuttiness.<\/li>\n\n\n\n
- Cardamom, cinnamon, lemon zest<\/strong> \u2013 These bring brightness and a warm, fragrant twist.<\/li>\n\n\n\n
- Honey<\/strong> \u2013 Deepens the sweetness naturally.<\/li>\n\n\n\n
- Baking powder & sea salt<\/strong> \u2013 Essential leavening and flavour enhancers.<\/li>\n<\/ul>\n\n\n\n
Tip:<\/em> No cardamom at home? Just skip it or add a little extra cinnamon instead.<\/p>\n\n\n\n
How to Make This Healthy Apricot Cake (Step-by-Step)<\/h2>\n\n\n\n
This easy apricot tart comes together in just a few simple steps. <\/p>\n\n\n\n
1) Mix up the batter.<\/h3>\n\n\n\n
In two bowls, whisk together the dry and wet ingredients separately. Then gently fold them together \u2014 just until combined! Overmixing makes the batter dense.<\/p>\n\n\n\n
![\"Mixing](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-Vorbereiten-Schritt-fuer-Schritte-Bilder-1-of-3-800x1132.jpg\")
<\/figure>\n\n\n\n![\"Mixing](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-Vorbereiten-Schritt-fuer-Schritte-Bilder-2-of-3-800x1132.jpg\")
<\/figure>\n\n\n\n2) Layer it all in the tart tin.<\/h3>\n\n\n\n
Spread the batter into a greased tart tin<\/a> and top with apricot halves arranged in a circular pattern. Sprinkle with sugar for a golden finish.<\/p>\n\n\n\n
![\"Spreading](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-Vorbereiten-Schritt-fuer-Schritte-Bilder-3-of-3-800x1132.jpg\")
<\/figure>\n\n\n\n3) Bake, cool, and serve.<\/h3>\n\n\n\n
Your kitchen will smell like summer in full bloom. Let the tart cool slightly, then serve warm or at room temperature.<\/p>\n\n\n\n
The exact measurements are in the printable recipe card below!<\/em><\/p>\n\n\n\n
![\"](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-Rezept-1-of-3-800x1200.jpg\")
<\/figure>\n\n\n\nA Perfect Example of Healthier Baking: This Apricot Cake<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
An apricot tart that’s not really a cake or a tart<\/h2>\n\n\n\n
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. \ud83d\ude42<\/p>\n\n\n\n
![\"Apricot](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte-Rezept-3-of-3-800x1200.jpg\")
<\/figure>\n\n\n\nReasons to Love This Apricot Tart<\/h2>\n\n\n\n
Why this summer apricot tart might just become your seasonal favourite:<\/p>\n\n\n\n
- \n
- No mixer needed<\/strong> \u2013 Just a whisk and two bowls.<\/li>\n\n\n\n
- Naturally sweet<\/strong> \u2013 Apricots, honey, and unrefined sugar do all the work.<\/li>\n\n\n\n
- Wholesome twist<\/strong> \u2013 Made with whole grain flour and almonds.<\/li>\n\n\n\n
- Quick & easy<\/strong> \u2013 From bowl to oven in under 15 minutes.<\/li>\n\n\n\n
- Versatile & forgiving<\/strong> \u2013 Easily customisable with stone fruits or berries.<\/li>\n<\/ul>\n\n\n\n
Love fruity summer bakes? Try these: a fluffy red currant loaf cake<\/a>, a juicy berry crumble cake<\/a>, a strawberry almond cake<\/a> or a something a little more nostalgic like this German apple cake<\/a>.<\/p>\n\n\n
- Naturally sweet<\/strong> \u2013 Apricots, honey, and unrefined sugar do all the work.<\/li>\n\n\n\n
- Whole spelt flour<\/strong> \u2013 Adds fibre and a lovely nutty note. Sub with whole wheat or plain flour.<\/li>\n\n\n\n
![\"Summer](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/07\/Aprikosentarte.jpg\")
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