Tarte aux apricots d’André Lerch












This apricot tart is a little different, sure there is a heavenly buttery pâte brisée sucré base (aka sugary short crust) and juicy apricots with nearly charred but wonderfully caramelized tips but there is more! – an extra filling for the apricots to nestle in, vanilla scented, buttery batter that amalgamates with the sugary apricot juice into something otherworldly. Thanks to this batter the cake stays moist and juicy for days, I thought I mention this, just in case you are thinking of baking it just for yourself…

…and I might speak from personal experience but admit nothing. I’ve been baking this cake since I stumbled into a small bookshop in Mountain View, CA, bought three fabulous cookbooks and thought we could live in this place (Yes, I know, you are thinking ‘What the heck is she going on about, big deal, it’s California’!!). All three books – the one below as well as the Zuni Café Cookbook & Maria Helm Sinskey’s Vineyard Kitchen – are still absolute favourites of mine along with the countless other ones I‘ve purchased there over the years we lived in the Bay Area (and you’re right, it’s California!!).

Anyway, I lugged the books back home only to pack them up a few months later along with ALL our other belongings – remember Karen Blixen moving with all her Limoges and stuff? Well, the only difference to her move was, mine isn’t Limoges and only a splendid few of our glasses are crystal but the amount of crates, I can match, effortlessly if not beat. I made this delicious tart aux apricots for my Mum’s birthday that year, we loved it and I have been baking it every year as soon as the apricots are ripe & luscious & fragrant and yes, sometimes I make one just for myself.

Fast forward, cough, 10 years, my Mum is visiting us for a few days and by coincidence another birthday feast was crowned again by Monsieur Lerch’s wonderful Tarte aux apricots and it was as wonderful as always, a true classic in the James’ kitchen.




Tarte aux apricots Lerch

Tarte aux apricots d’ André Lerch

Adapted from Linda Dannenberg’s Paris. Boulangerie-Patisserie. Recipes from thirteen outstanding French bakeries.


Short crust / Pâte brisée
210g / 1½ cups flour
100g / 1 cup sugar
⅛ teaspoon baking powder
114g / 1 stick cold butter, cubed
1 egg

1 egg
30g / ¼ cup sugar
½ teaspoon vanilla extract
50g / ¼ cup flour
⅛ teaspoon baking powder
57g / ½ stick butter (at room temperature)

1.2kg / 3 lbs. apricots (they should be firm), halved and pitted
2 tablespoons sugar



Make the pate brisée by mixing flour, sugar and baking powder. Work in the chilled butter until you have sandy crumbles, either with your (cold) hands, a pastry cutter or with a few quick blitzes of the food processor which is what I do. Incorporate the egg, shape the dough into a disc, wrap in cling film and rest the dough for at least ½ hour in the fridge.

Butter a tart pan with a removable bottom (28-30cm / 11-12 inches or smaller*). Roll out the dough between two sheets of lightly floured parchment to a ⅓ cm / ⅛ inch thickness and fit it into the pan without stretching it. Chill again for another ½ hour.

Preheat the oven to 200°C / 400° F and arrange your oven shelves for the tart to be baked first in the lower third, later in the upper third part of the oven.

Make the filling by whisking the egg with sugar and vanilla. Add (sifted) flour and baking powder and stir until just combined before incorporating the soft butter (best done with a wooden spoon). Spread this batter onto the tart shell and arrange the apricot halves on top in concentric circles. Bake for 25 minutes on the lower shelf until the crust is golden brown, then sprinkle two tablespoons of sugar just over the apricots and move the tart to the upper shelf to bake for another 15-25 minutes until the dough is cooked, the apricots browned nicely and most moisture has evaporated. Best to open the oven door slightly for the last 5 minutes of baking time to achieve this.

Cool completely on a wire rack before transferring this wonderful smelling tart to your most whimsical cake platter. My mum loves her slice served with whipped cream, though it is not strictly necessary.


* I usually make a large thin tart as in the recipe above but made a smaller (thicker, look, more filling!) version for my Mum’s birthday this time, used a 24 cm / 8 inch pan, about ¾ of the dough, the whole amount of the filling and 900g / 2 lbs. apricots. Bake at 200°C / 400° F for the same amount of time (25 + 15 minutes) or until the cake is golden brown and the liquid has evaporated; add extra 10 minutes if you have a lot of liquid on top.


 Deutsches Rezept:



André Lerchs Aprikosentarte

Aus Linda Dannenbergs Paris. Boulangerie-Patisserie. Recipes from thirteen outstanding French bakeries.


Mürbeteig / Pâte brisée
210g Mehl
100g Zucker
⅛ TL Backpulver
114g kalte Butter, in Stückchen geschnitten
1 Ei

1 Ei
30g Zucker
½ TL Vanilleextrakt
50g Mehl
⅛ TL Backpulver
57g weiche Butter

1.2kg reife, aber feste Aprikosen, entsteint und halbiert
2 EL Zucker


Für den Mürbeteigboden Mehl, Zucker und Backpulver vermischen und schnell die kalte Butter einarbeiten bis sandige Krümel entstehen (mit kalten Händen, einem Messer oder durch kurze Impulse mit der Küchenmaschine), dann das Ei hinzufügen und den Mürbeteig zu einer flachen Scheibe formen. In Frischhaltefolie wickeln und mindestens eine halbe Stunde im Kühlschrank aufbewahren.

Eine Tarteform mit losem Boden (28-30cm oder auch kleiner*) buttern. Den gekühlten Teig zwischen zwei leicht bemehlten Blättern Backpapier zu einer Dicke von ⅓ cm ausrollen und die Tarteform auslegen ohne den Teig zu dehnen. Für eine weitere ½ Stunde kühlen.

Backofen auf 200°C vorheizen und Gitter oder Backbleche im unteren und im oberen Drittel des Backofens platzieren.

Für die Füllung das Ei mit Zucker und Vanille verquirlen, (gesiebtes) Mehl und Backpulver eben unterrühren, dann die weiche Butter mit einem Holzlöffel einarbeiten. Diese Mischung auf dem Mürbeteigboden verstreichen, die Aprikosenhälften in konzentrischen Kreisen anordnen und für 25 Minuten im untersten Drittel des Backofens backen bis der Rand goldbraun ist. Dann die Aprikosen (nicht die Kruste) mit den beiden EL Zucker bestreuen und die Tarte im oberen Drittel für weitere 15-25 Minuten backen bis die Füllung durchgebacken, die Aprikosen schön gebräunt sind und fast der gesamte Saft verdampft ist. Am besten gelingt dies wenn man 5 Minuten vor Ende der Backzeit die Ofentür einen Spalt geöffnet wird.

Die wunderbar riechenden Aprikosentarte auf einem Kuchengitter komplett auskühlen lassen und dann auf die schönste Kuchenplatte im Haus transferieren. Meine Mutter isst ihr Stückchen am liebsten mit einem großen Klecks Schlagsahne obwohl das bei diesem ungemein saftigen Kuchen nicht wirklich nötig ist…



* Ich mache üblicherweise eine große & dünnere Tarte wie im Rezept beschrieben aber für diese Gelegenheit habe ich eine kleinere Version mit mehr Füllung (!) gemacht. Dafür habe ich eine 24 cm große Tarteform mit ca. ¾ des Mürbeteigs ausgekleidet, mit der gesamten Füllung bestrichen und 900g Aprikosen belegt. Bei 200°C ebenfalls für 25 +15 Minuten backen bis der Kuchen goldbraun ist und die Flüssigkeit verdampft ist, falls nötig 10 Minuten länger.


19 thoughts on “Tarte aux apricots d’André Lerch

  1. What a beautiful tart! I love apricots and they’re so fresh and in season now. That pate sucre looks easy enough and your tart retained its ridges. I’m definitely going to try this one. I hope you’re enjoying your summer! The Bay Area is beautiful. I could see why you’re in love with the food and the beauty.

    • Thanks Amanda, I am so sure you’ll love it. Enjoying the (sweltering) summer, absolutely, hope you do, too. Any more trips to Mexico soon? Marguerita would be something I could do with now, have one on me, promise. N xx

  2. Nicole, what a great recipe and what a beautiful post. I love to stumble into bookstores and come out with a bag of goodies. That tart looks outstanding , I have to pin it for our next apricot season here in California.

    • Oh dear, Gerlinde, I forgot that the season is already waning / over in CA – that must be torture, sorry. I remember now, that I stumbled once over a hidden apricot orchard in the middle of the Santa Clara Valley while looking at houses on the same visit – unfortunately never found that wonderful orchard again after we’d moved. Apparently, apricots have been grown in the Santa Clara Valley (aka Silicon Valley) for over 100 years. Sounding a bit know-it-all? I terribly miss saying to my husband while driving on El Camino that those were all cherry orchards… N xx

    • Merci beaucoup, Linda, I know, I was thinking of turning one picture into a poster so I could look at them every day – how beautiful are apricots? Have a wonderful summer yourself, N xx

  3. Oh how I love the Karen Blixen reference. Oh, yes, I can relate! And I’d never, never leave the Judy Rodgers cookbook behind. I have the Dannenberg, too, though I don’t think I’ve ever cooked anything out of it. Only because I can never find good apricots here!

  4. 🍊🍊🍊 ich habe diese Tarte nachgebacken- und bin begeistert, auch der Tipp, dass man zum Ende der Backzeit die Ofentür einen Spalt öffnen soll, war sehr hilfreich. Vielen Dank für dieses tolle Rezept🍊🍊🍊

  5. Man kann den Duft geradezu durch den Bildschirm riechen, wundervoll! Ich versuche schon Wochen, einen Aprikosenkuchen zu backen – aber nichts, so viele ich kaufe, so viele werden unter der Hand gegessen! Irgendwas mache ich falsch… schöne Grüße! S.

    • Genau das Problem habe ich auch immer – da mußte erst meine Mutter anreisen damit wir uns mal zusammenreissen und welche übrig lassen! Aber Sabine, Du sitzt doch an der Quelle, vielleicht ein Ausflug zu Lerch (Rue du Cardinal Lemoine, 75005 Paris) und dann noch ein paar Schritte zu Berthillon für ein Eis zum Nachtisch. Also, wenn ich schon daran denke läuft mir das Wasser im Mund zusammen und die vacances werden noch dringender. 😉 N xx

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