Custard Apricot Tart Recipe.

If you are, as I am, crazy about all stone fruit, my apricot tart is for you!

My mother adores apricots, and spread the love really thick. There is nothing she didn’t do with apricots: Sorbets, tarts, preserves.

I think you can tell: I’m one of those stone fruit nuts. Read my link on the Wonderful World of Plums, and you’ll understand just how crazy. I initially developed this apricot tart recipe with apricots in mind (duh!) but not finding them as ripe and fragrant as I wanted them to be, I picked their cousins, nectarines, which happened to look luscious. Peaches and plums will work very well too.

Making the crust will take a minute, so no reason to settle for pre-made: It won’t hold a candle!



  • 1 1/2 cups rolled oats
  • 1 1/2 cups flour (any flour, including gluten-free: I love spelt flour)
  • 1/2 cup margarine spread (health food stores)
  • 1/4 cup agave, honey or maple syrup
  • Good pinch salt
  • 2 tablespoons fine cornmeal
  • A dozen ripe apricots or other stone fruit, cut in thick wedges


  • 1 1/2 cups milk or dairy-free milk
  • 1/2 cup soy milk or rice milk powder
  • 3 eggs
  • ¼ cup tapioca flour
  • 1 cup apricot jam
  • 3 tablespoons apricot brandy (easy to find in liquor stores)
  • 2-3 tablespoons sugar for sprinkling


Preheat the oven to 375 degrees.

Make the crust. Grind all the crust ingredients in a food processor, using the pulse button, making sure not to over-mix. Spread thin onto a 12 inch detachable bottom pie mold, and up the sides, patting firmly.

Sprinkle the bottom of the crust with the cornmeal (this insures the fruit doesn't get the crust soggy). Spread the apricots evenly in the bottom, in one layer.
Process all custard ingredients until smooth, and pour gently and evenly over the fruit. Sprinkle with the sugar. Bake 40 minutes, or just a little longer, until the custard is barely set. Serve at room temperature.


Yield: Makes a dozen servings.

9 replies
  1. Efrat Schorr
    Efrat Schorr says:

    I live in Israel, where we don’t have margarine that is near healthy. What do you recommend to substitute?

    thank you!

    • Lévana
      Lévana says:

      Efrat, Since I am not fortunate enough to see what your options are, I would recommend shopping around, ask the chef at Village Greens in Jerusalem, and a few other health-minded chefs.

  2. Zohar
    Zohar says:

    Can I substitute s/t for the 1/2 cup soy/rice milk powder?

    Also I made your apple/Berry tart for Shabbos- Delicious!

    Thank you!Also, I’m treating myself to your cookbook this week


  3. dena heller
    dena heller says:

    I dont like using the parve milk too many chemicals so can I use 2 cups of the soy or rice milk instead
    thanks sounds like a great recipe cant wait to make it for shabbat

  4. gina
    gina says:

    Looks a great recipe – so easy to make and such simple ingredients.
    Will it freeze?
    The second page won’t print. Can this be adjusted please.

    • Lévana
      Lévana says:

      Gina, I would say it will freeze. Can’t answer any technical questions, I just know there’s usually no problem printing the recipes from my blog

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