Apricot Torte Recipe

Every year the garden is different, this is the summer of apricots!  We don’t have our usual gigantic plum harvest, but the apricots sure are plentiful.  This torte is irresistible as the natural apricot sugars caramelize with the buttery batter to make a delicious gooey top and a crunchy bottom.

Serves 6-8

Ingredients

• 10 fresh ripe apricots, sliced
• 3/4 cup raw sugar
• 8 TBS salted butter, softened
• 3/4 cup all purpose flour
• 1/4 cup blanched extra fine almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs, room temperature 

Make It

1. Preheat oven to 350F;
2. Combine the sugar and butter thoroughly;
3. Mix in the flour and baking powder;
4. Make a well in the middle for the two eggs and vanilla extract; mix well
5. Spread the batter evenly into a buttered 9” springform pan;
6. Arrange the apricot slices over the top, sprinkle a TBS of sugar over the fruit
7. Bake for 45 - 50 minutes;
8. Allow to cool on the rack before removing from springform pan;

Enjoy with a fresh pot of coffee. 

Buen Provecho!

Laura

Tip: Use a silicone spatula with this sticky batter and line the bottom of your springform pan with parchment paper.