This delicious Apricot Tart is a cozy summer dessert that strikes a perfect balance between sweet and tangy. The base is a fluffy vanilla cake, baked upside-down over jammy caramelized apricots. When flipped, it becomes a gorgeous golden tart—no fancy pastry crusts required!
Why We Love This Caramelized Apricot Tart
This tart is the definition of feel-good baking: simple ingredients, no mixer required (if you want to do it by hand), and a big visual payoff. It looks impressive, but it’s an easy and incredibly delicious way to celebrate summer stone fruit—and teach kids how to flip a cake with confidence! Whether you’re baking with the kids or whipping up a dessert for friends, this recipe is simple, forgiving, and absolutely stunning on the plate.
Tips & Tricks:
Use a baking sheet under the pan: Just in case the caramel bubbles over.
Choose the right apricots: Slightly firm, ripe apricots work best. Overripe fruit may release too much juice.
Keep your eyes on the caramel: Once it starts turning golden, it can darken fast. Remove from heat when it’s a deep amber—not brown.
Easy Substitutions:
- Fruit: Try peaches, nectarines, plums, or even sliced apples when apricots are out of season.
- Sour cream: Substitute with plain Greek yogurt for added protein.
- Vanilla paste: Vanilla extract works just fine.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
More Delicious Fruity Dessert Recipes:
Apricot Tart
A fluffy vanilla cake, baked upside-down over jammy caramelized apricots. When flipped, it becomes a gorgeous golden tart—no fancy pastry crusts required!
Servings: 9
- 1 pound apricots
- 1 cup sugar
- 1/3 cup water
- 3/4 cup sugar
- 6 tbsp butter softened
- 2 large eggs
- 1/3 cup vanilla greek yogurt or sour cream
- 1 tbsp vanilla paste or extract
- 1 cup all-purpose flour + 2 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- vanilla ice cream optional, for serving
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Preheat the oven to 350 degrees and grease a 9-inch cake pan.
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Slice the apricots in half and remove the pits. Place the apricots in the bottom of the greased cake pan, cut side down. Fit the fruit in as tightly as you can without crushing it. It’s okay if there are gaps between the apricots.
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Put 1 cup of the sugar and the water in a small saucepan. Stir to combine and heat to a boil. Without stirring, boil until the syrup thickens and turns a nice golden amber color. Carefully pour the caramel over the apricots– the syrup is very hot and can burn you!
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In a mixing bowl, cream the butter and remaining sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the yogurt and vanilla paste and beat again until combined.
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Whisk the flour, baking powder and salt together in small bowl. Add to the wet ingredients and stir just until combined. Do not overmix.
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Spread the batter over the apricots and smooth out evenly. Try not to disturb the apricots too much. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. I like to place a baking sheet underneath the pan to catch any potential drips.
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Let the cake cool for about 15 minutes, then flip it over. The best way to do this is to place the serving plate on top of the cake pan, then swiftly flip the whole thing over. Lift the pan gently. If any of the fruit gets stuck, just patch it back together.
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Serve the cake warm or at room temperature with a scoop of ice cream if desired. Enjoy!
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