Apricot Tart Recipe with Streusel – Oma's Aprikosen-Streusel-Tarte
This German streusel fruit tart, Obstkuchen mit Streusel, uses either fresh or canned fruit, such as apricots, peaches, cherries. A delicious treat, just like Oma bakes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (454 g) fresh apricots or 1½ to 2 cans well-drained fruit
- ½ cup + 2 tbsp (142 g) unsalted butter, room temperature
- ⅜ cup (75 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- pinch of salt
- 1¾ cups (228 g) all-purpose flour
- 2 tablespoons (16 g) ground almonds (optional)
Instructions
- 1
To peel apricots, blanch in boiling water for 20 seconds and then plunge into ice water. The skins should peel off easily. Cut in half with a sharp knife and remove pits.
- 2
Preheat oven to 375°F (190°C). Grease a 9-inch tart pan (with or without a removable bottom) and dust with flour.
- 3
To make the streusel, put butter, sugar, vanilla, salt, and flour into a large bowl or food processor and mix until crumbly.
- 4
Put half the crumb mixture into the tart tin and evenly press down over the bottom and sides of the pan to make the crust.
- 5
Sprinkle with ground almonds, if using.
- 6
Place apricot halves cut side down on top of the crust.
- 7
Sprinkle remaining streusel evenly over fruit.
- 8
Bake for 30 to 40 minutes until golden brown. Let tart cool on a wire rack once out of the oven.
- 9
Serve warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream.