Almond Apricot Tart

Apricot Almond Tart {German Recipe}

My parents moved to the states from Germany and this is one of my mom’s many recipes that I will share with you. I’m not big on baking, it’s too much measuring, science and pressure for perfection. These recipes are so good, it would be silly to not learn how to make them. Looking back, the whole thing came together pretty easily. These recipes date back hundreds of years, before fancy additives and enhancers. Just the basic ingredients that were available at that time were used. It’s the simplicity of these ingredients that make this recipe so good. You will find German baking to be heartier and less sweet but delicate and full of flavor.

Almond Apricot Tart {German Recipe}
  • Step 1

    Almond Apricot Tart Step 1

    Combine all the ingredients for the dough in a mixing bowl.

  • Step 2

    Almond Apricot Tart Step 2

    The dough on the left was too crumbly and would not shape into a ball so I added a tablespoon of butter to achieve a smooth consistency pictured on right.

  • Step 3

    Almond Apricot Tart Step 2

    Butter a 12 inch springform pan, line it with the dough and pull up the sides an inch. Chill in fridge or freezer while you work on the next steps.

  • Step 4

    Almond Apricot Tart Step 4

    First whip the cream, slowly adding the sugar and then gently fold under the ground almonds and the egg. Keep it light and fluffy.

  • Step 5

    Almond Apricot Tart Step 5

    Spread the filling onto the crust. Press in the apricot halves and top each half with a blanched almond.

  • Step 6

    Almond Apricot Tart Step 6

    Preheat oven to 350 and bake on second rack from the bottom for 45 minutes. It will look light brown when done, keep an eye on the edges so they won’t get too dark.

Apricot Almond Tart {German Recipe}


Print Recipe

Ingredients for the Dough

2 and 3/4 cups all purpose flour (360 grams)

1/2 cup sugar, scant (135 grams)

2 sticks of butter (200 grams)

2 egg yolks

1 teaspoon baking powder

1 pinch of salt

2 packs German vanilla sugar


Ingredients for the Filling

10 apricots

1 egg

1 cup cream (1/4 liter)

1/3 cup ground almonds (100 grams)

1/3 cup sugar (100 grams)

about 20 blanched almonds for topping



Put all ingredients for the dough in your mixing bowl. Using your stand mixer, start on low and speed it up until dough ball forms, about 3 to 5 minutes. If dough is too crumbly, add a little more butter. Dough should have a soft consistency and stick together well.

Butter a 12 inch springform pan. Roll out dough for a thin, even crust (about 1/4 inches thick). Place dough in springform pan and working with fingers make a crust about halfway up the pan. You may have a little extra dough left over.

For the filling, start by whipping the cream and add the sugar one tablespoon at a time. After the cream is whipped add the egg and ground almonds and fold ingredients under using a whisk to keep it airy. Pour filing over the dough and press in apricots. Place a blanched almond in each apricot half and place in oven at 350° for 45 minutes on second rack from the bottom. The tart should be light brown on top.

Let the tart cool in the pan for about 15 minutes. Carefully slide a knife around the edges of the crust. Open clasp of springform to loosen bottom tray, then close springform back to hold only the tart and slide it on a cooling rack. Remove springform and let cool for about 45 minutes. Dust with powdered sugar.



If you don’t have a stand mixer you can use a food processor to pulse ingredients together or just mix it by hand. This German vanilla sugar tastes amazing and is used in just about all German baking, you can find it online here. If you don’t have any you can use one vanilla bean, scraped or 2 teaspoons vanilla extract.

Black Bean Spaghetti Bowl | Tahini Miso Dressing

Black Bean Spaghetti Bowl / Tahini Dressing {Vegan}

Black bean spaghetti is full of protein, iron and fiber. It has a fun, springy texture and it’s tasty too! You can find it at most natural food stores and online. This is the perfect dish for when the weather heats up and you want to keep you kitchen cool. It comes together quickly and is packed with flavor and nutrients! Yum!

Black Bean Spaghetti / Tahini Dressing {Vegan}
  •  Step 1

    Black Bean Spaghetti / Tahini Dressing {Vegan}

    Use your favorite high heat oil, I used Rice Bran oil. Sauté the garlic, ginger and jalapeño until fragrant and crispy. About 2 to 3 minutes. You can toss the cooked and drained spaghetti in the flavorful oil if you wish or just sprinkle this good stuff on top of your dish.

  • Step 2

    Black Bean Spaghetti Bowl | Tahini Dressing {Vegan}

    This dressing is so easy to make and I like to eat it on just about everything.

  • Step 3

    Black Bean Spaghetti Bowl | Tahini Dressing {Vegan}

    Just 5 ingredients in this tasty dressing: tahini, miso, lemon juice, tamari (or liquid aminos or soy sauce) & pepper.

Black Bean Spaghetti Bowl | Tahini Dressing {Vegan}


Print Recipe

Ingredients for the Bowl

black bean spaghetti

1 avocado

6 small sweet peppers or a couple bell peppers

2 handfulls of greens (tender micro greens or baby spinach)

1 shallot or some green onions

2 garlic cloves

fresh ginger

1 small chili pepper or jalapeño



Ingredients for the Dressing

3 tablespoons tahini

1 tablespoon miso

1 tablespoon tamari, liquid aminos or soy sauce

juice of half a lemon

fresh ground pepper



Cook the black bean spaghetti according to instructions on the bag. They only need 6 to 7 minutes to cook and they’re done. While the noodles are boiling, finely chop the garlic, ginger and hot pepper of your choice and quickly toss in a pan with a little bit of your favorite high heat oil. This only takes about 2 to 3 minutes, you don’t want it to get too brown.

Rinse and drain the spaghetti and cut up the veggies. Combine the ingredients for the dressing in a glass or jar and just stir it all up. If the dressing is too thick, add a little water.

Assemble all the ingredients in a bowl, top with dressing and the crispy garlic, ginger and jalapeño bits.