Apricot Compote and Cardamom Tart

06/01/2025

Today, with our Cesarine Valentina and Valeria from Rome, we’ll learn how to prepare one of the great classics of Italian home baking: apricot tart. Apricot tart is a dessert loved for its versatility and for the way it evokes a sense of family and nostalgia. The tart is one of those timeless sweets that transcend generations, with recipes passed down from one to the next. Every family has its own version, each with small variations that reflect local traditions or simply personal taste.

As Valeria tells us: “Our apricot tart with homemade compote is a culinary heirloom passed down through generations in my family. The aroma that fills the kitchen as it bakes brings back joyful memories and moments of togetherness”.

With the arrival of the warm season, ripe and juicy apricots begin to fill market stalls, bringing with them the brightness and sweetness of summer. There’s no better time to make a homemade tart, a simple dessert perfect for any occasion, from breakfast to afternoon tea.

By following this recipe, you’ll have the chance to recreate a tart just as it has been made in Valentina and Valeria’s family for generations: made with a buttery, crumbly shortcrust pastry, and a delicious apricot compote prepared with seasonal fruit and that unmistakable homemade touch that makes all the difference.

Apricot Compote and Cardamom Tart

As summer sets in, rediscover the joy of a homemade apricot tart with our Cesarine’s traditional recipe

Cooking time45m

Ingredients

For a 24 cm tart pan
For the shortcrust pastry:
150 g powdered sugar
150 g butter, at room temperature
2 egg yolks and 1 whole egg, at room temperature
300 g low-protein flour (cake flour or pastry flour)
For the apricot compote:
500 g very ripe apricots
100 g sugar

Method

For the shortcrust pastry:

Cream the powdered sugar and butter together until smooth and fluffy.
Add the egg yolks and the whole egg, then gradually incorporate the sifted flour.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge overnight.

For the apricot compote:

Wash the apricots, remove the pits, and roughly chop them.
In a hot pan, add the sugar and, after a few seconds, the apricots along with lightly crushed cardamom seeds (if using).
Cook over high heat for about 10 minutes, stirring occasionally.
Let the compote cool completely.

Assembly and baking:

Roll out the shortcrust pastry and place it in a tart pan.
Spread the apricot compote evenly over the base.
Use the remaining pastry to cut strips and arrange them on top in a lattice pattern.
Bake in the lower part of the oven at 175°C (345°F) for about 45 minutes, until golden brown.
Once cooled, dust with powdered sugar before serving.