Apricot Tart with Yogurt Ricotta Cream

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Cakes and desserts that combine fruit and cheese are my favorite this time of the year. Whenever Springtime arrives, I love all the fresh fruits in the market and can’t wait to just bake bake bake with it!

This apricot tart is perfect for Springtime – it’s made of a golden crust filled with yogurt and ricotta filling with apricots. It’s fresh, delicious and would make such a great dessert for upcoming Shavuot. If you want, you can also make it with peaches or nectarines instead of apricots – either way you’ll get a festive, impressive and beautiful tart.

Apricot Tart with Yogurt Ricotta Cream

Photo: Natalie Levin

Apricot Tart with Yogurt Ricotta Cream

For the crust:

  • 120 grams (1 stick) cold butter cut into cubes
  • 180 grams (1 1/4 cups) all-purpose flour
  • 25 grams (2 tbsp.) sugar powder
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 1 large egg yolk
  • 2 tbsp. milk (as needed)

For ricotta and yogurt cream filling:

  • 280 grams sheep yogurt (or natural Greek yogurt)
  • 200 grams (1 cup) ricotta cheese
  • 100 grams (1/2 cup) sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 1 tbsp. all-purpose flour
  • 8 apricots (halved)

For yogurt cream:

  • 140 grams very cold sheep yogurt (or natural Greek yogurt)
  • 125 ml. (1/2 cup) very cold whipping cream
  • 50 grams (5 tbsp.) sugar powder
  • 1 tsp. vanilla extract
  • 15 grams (3 tsp.) instant vanilla pudding powder

For decoration:

  • 4-5 finely sliced ​​apricots
  • A little nappage for glazing


  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
  7. Preheat oven to 175c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-15 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until lightly golden brown.
  11. Cool for 15 minutes at room temperature and reduce oven temperature to 150c degrees.

Ricotta and yogurt cream filling:

  1. In a medium bowl, mix yogurt, ricotta cheese, sugar, salt and vanilla into a uniform mixture.
  2. Add the eggs one by one, mixing well between additions.
  3. Add the flour and continue to mix until combines.
  4. Pour the filling into the crust and straighten the top.
  5. Arrange the apricot halves in the filling gently.
  6. Bake the tart for about 20-25 minutes or until the filling sets at the edges and is still slightly soft in the center.
  7. Cool completely before decoration.

Yogurt Cream:

  1. In a mixer bowl with whipping attachment, whip yogurt, cream, powdered sugar, vanilla and pudding until you get a very stable whipped cream.
  2. Transfer the cream into a piping bag fitted with a smooth 2 cm piping tip.
  3. Arrange thinly sliced apricots at the edge of the tart and drizzle cream in the center.
  4. Gently brush the apricots with some nappage for glazing and serve.
  • The tart is at its best on the day of preparation, but it can be kept in a closed container in the refrigerator for up to 3 days.
  • Instead of apricots you can use nectarines, peaches and even cherries.

Apricot Tart with Yogurt Ricotta Cream

Photo: Natalie Levin