The Easiest Apricot Tart Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This apricot tart is what dessert dreams are made of – soft, spiced apricots on a buttery graham cracker crust with a cloud-like cream cheese filling. Top with fresh apricot slices and serve chilled for a show-stopping, delicious dessert that will always steal the spotlight.
I’ve always had a soft spot for fruity desserts, that’s why we enjoy seasonal treats like puff pastry apple hand pies and pumpkin dump cake. So it’s no surprise that my family went nuts over my apricot tart the first time I made it.
This apricot cheesecake feels fancy enough for dinner guests but simple enough to throw together on a laid-back weekend when you’re craving something special. It’s the perfect treat to serve at garden parties, sunny brunches, spring potlucks, or those days when you want to treat yourself to a slice of sunshine.
Why You’ll Love This Recipe
- Easy dessert recipe: Prep for 25 minutes and leave it to set in the fridge.
- Wholesome ingredients: Made completely from scratch with easy, everyday ingredients you can feel good about sharing.
- Layers of goodness: From the crumbly crust to the creamy center and the silky fruit topping – each bite has incredible mouthfeel.
- Party-perfect: It looks like it came straight out of a cafe or bakery, but you made it yourself right in your own kitchen. Perfect for gatherings and special celebrations!
- Year-round treat: Fresh in the summer, cozy in the fall – this apricot tart plays well through the seasons.
- Great make-ahead dessert: Preps beautifully in advance and chills while you chill.
How to Make Apricot Tart
This apricot tart is unbelievably easy – it uses a homemade crust made with graham crackers, filled with caramelized apricots and a light cream cheese frosting, then topped with juicy apricot slices. Chill time takes a while, though, but that honestly won’t matter once you taste this creamy, dreamy dessert!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Apricots: For the best results, choose apricots that are fragrant, slightly soft to the touch, and have a rich golden-orange hue. Avoid ones that are overly firm or pale, as they’ll lack the sweetness and juiciness needed for a vibrant filling.
- Graham cracker crumbs
- Butter: I use unsalted butter.
- Cream cheese: Use full-fat cream cheese for the best taste and texture. I use Philadelphia cream cheese, but feel free to use your favorite brand. I don’t recommend using low-fat.
- Heavy cream
- Powdered sugar: Sweetens the filling without a gritty texture.
- Light brown sugar: Adds deep caramel notes to the apricot topping and helps the fruit break down into a jam-like consistency.
- Vanilla extract
- Cardamom pods and lemon slices
Step-By-Step Instructions
Make the crust, apricot sauce, and the cream cheese frosting, layer them together, then chill in the fridge until you’re ready to serve. The longer it chills, the better!
Step 1: Prep the crust
Combine the graham cracker crumbs and unsalted butter in a blender cup and pulse or blend until the crackers are finely crushed and evenly mixed with the butter. Next, pour the crushed cracker mixture into a tart pan, spread it evenly, and press it down firmly by hand.
Step 2: Caramelize the apricots
Peel the apricots and add them to a small saucepan with light brown sugar, cardamom, and lemon slices. Heat over medium heat, stirring frequently for about 15 minutes until the apricots soften and the sugar dissolves.
Step 3: Whip up the frosting
While the apricot mixture cools, mix cream cheese, heavy cream, and vanilla extract in a bowl with an electric mixer. Beat well until soft peaks form.
Step 4: Make the apricot sauce
Once the apricot mixture has cooled, blend it with an electric mixer until smooth.
Step 5: Assemble the tart
Pour the cream cheese mixture over the prepared crust and spread it evenly. Add the apricot mixture on top, spreading it in the center and leaving a 2-inch gap around the edges.
Thinly slice 3 apricots and use them to decorate the tart.
Step 6: Chill and serve
Refrigerate for 3 to 4 hours to set before serving chilled.
Substitutions
You’re free to use ingredients that you love or have on hand for this apricot cheesecake recipe. Here are some easy swap outs to consider:
- Apricots: Fresh is best, but frozen apricots can also be used if thawed and drained. Peaches, nectarines, or plums also work well, especially when apricots are out of season.
- Graham cracker crumbs: Substitute with crushed digestive biscuits, vanilla wafers, or even shortbread cookies. For a gluten-free version, use gluten-free graham crackers.
- Cream cheese: Replace with mascarpone.
- Heavy cream: Swap out with regular whipping cream, coconut cream (scooped from a chilled can), or Greek yogurt.
- Powdered sugar: Use honey or maple syrup as alternatives.
- Vanilla extract: No vanilla extract on hand? Almond extract could also work in a pinch.
- Cardamom pods: Substitute with a smaller amount of ground cardamom or cinnamon.
- Lemon slices: Lemon zest or a splash of lemon juice will work if you’re out of fresh slices.
Expert Tips
- Taste the apricots: Taste the apricots before using – they should have a sweet-tart flavor. If your apricots are not very ripe or appear dry, you may need to add 2 tablespoons of water in step 3.
- Toast the crackers: Toasting the Graham crackers for a few minutes before blending them into crumbs for a toasted marshmallow-like flavor!
- Chill the crust: Pop the crust in the fridge for 10 to 15 minutes before adding the filling or while the apricots are cooking to help it hold its shape better.
- Cool the frosting: Let the cream mixture rest in the fridge while the apricots cool – it helps it firm up faster when assembled.
- Blend to your preference: Blend the apricot mixture until silky smooth for a refined finish, or leave it slightly chunky if you love texture.
- Make ahead: For best results, make this apricot tart ahead and refrigerate overnight before serving.
How to Store This Recipe
To make ahead, assemble the entire tart up to a day in advance – just keep it covered in the fridge until you’re ready to serve. The chill time actually helps the flavors meld and the cream filling to set.
Store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Avoid freezing, as the texture of the cream and fruit may become watery when thawed.
What to Serve with Apricot Tart
A slice of this apricot tart makes a great brunch treat or after-dinner dessert. It pairs well with any chicken, duck, pork, or beef entree. Consider baby back ribs, herb-crusted chicken, or bacon-wrapped fillet mignon.
More Easy Desserts To Try
Apricot Cheesecake Recipe
Ingredients
- 1 pound apricot fresh, plus 3 apricots for decoration
- 8 ounces graham cracker crumbs
- ½ cup butter unsalted
- 10 ounces cream cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 ½ tablespoon light brown sugar
- 1 teaspoon vanilla extract
- 2 peas cardamom
- 2 slices lemon
Instructions
- Combine the graham cracker crumbs and unsalted butter in a blender cup and pulse or blend until the crackers are finely crushed and evenly mixed with the butter. Pour the crushed cracker mixture into a tart pan, spread it evenly, and press it down firmly by hand.
- Peel the apricots and add them to a small saucepan with light brown sugar, cardamom, and lemon slices. Heat over medium heat, stirring frequently for about 15 minutes until the apricots soften and the sugar dissolves.
- While the apricot mixture cools, mix cream cheese, heavy cream, and vanilla extract in a bowl with an electric mixer. Beat well until soft peaks form.
- Once the apricot mixture has cooled, blend it with an electric mixer until smooth.
- Pour the cream cheese mixture over the prepared crust and spread it evenly. Add the apricot mixture on top, spreading it in the center and leaving a 2-inch gap around the edges. Thinly slice 3 apricots and use them to decorate the tart.
- Refrigerate for 3-4 hours to set before serving chilled.
Notes
- Taste the apricots before using – they should have a sweet-tart flavor. If your apricots are not very ripe or appear dry, you may need to add 2 tablespoons of water in step 3.
- Pop the crust in the fridge for 10 to 15 minutes before adding the filling or while the apricots are cooking to help it hold its shape better.
- Blend the apricot mixture until silky smooth for a refined finish, or leave it slightly chunky if you love texture.
- Let the cream mixture rest in the fridge while the apricots cool – it helps it firm up faster when assembled.
