Abrikozenvlaai (Dutch Apricot Tart)
Why this recipe works
- Classic yeasted base: The enriched dough gives the vlaai its soft, bread-like structure, distinct from a standard fruit tart.
- Soft fruit, tender crust: Firm apricots soften during baking while the rim browns lightly, creating a clean contrast between fruit and pastry.
- Fruit-led sweetness: A modestly sweet dough lets the apricots remain the main flavour, with vanilla adding gentle warmth.
Get the most out of this recipe
Timing notes
- Let the dough fully rise: The first rise is important for a tender base; wait until the dough has visibly doubled rather than relying only on the clock.
- Cool before slicing: Allow the vlaai to cool completely so the fruit sets and the slices cut cleanly.
- Best served cooled: This tart is designed to be sliced once cool, making it practical for preparing earlier in the day.
Ingredient notes
- Choose firm ripe apricots: Apricots should be fragrant and ripe but still hold their shape, so they soften without collapsing during baking.
- Dry very juicy fruit: Patting the cut apricots dry helps prevent excess juice from soaking into the dough.
- Whole milk gives softness: Whole milk enriches the dough and supports a softer, more tender crumb.
Texture tips
- Keep the base even: Press the dough evenly across the tin and reinforce the rim so it supports the fruit as it bakes.
- Watch the browning: Bake until the crust is lightly browned; if the top colours too quickly, cover it loosely with foil for the final part of baking.
Make-ahead tips
- Make it ahead: Because it needs to cool before slicing, this vlaai is well suited to being baked in advance.
- Refresh slices gently: Defrost frozen slices in the fridge, then bring to room temperature or warm briefly in a 160°C (320°F) oven.
- Freeze in portions: Wrap cooled slices well before freezing so they are easy to defrost individually.
Equipment you'll need
Ingredients
Instructions
- Warm the milk until just lukewarm, then whisk in the sugar and yeast. Leave for 5 minutes until the surface looks slightly foamy.
- In a mixing bowl, combine the flour and salt. Add the milk mixture, egg and vanilla, then mix to a shaggy dough.
- Knead until smooth and elastic, about 8 to 10 minutes by hand. Work in the butter a little at a time until fully incorporated and the dough is soft and supple.
- Cover and leave the dough to rise until doubled in size. This usually takes 60 to 75 minutes in a warm kitchen.
- Meanwhile, halve the apricots and remove the stones. If they are very juicy, pat them dry so the vlaai bakes up neatly.
- Heat the oven to 200°C (390°F). Press the risen dough evenly into a tart tin, pushing it up the sides to form a shallow rim.
- Arrange the apricots cut-side up over the dough in tight concentric circles. Bake for 25 to 30 minutes until the crust is lightly browned and the fruit is tender and set.
- Cool in the tin for 15 minutes, then transfer to a cooling rack. Leave to cool completely before slicing into wedges.
Recipe notes
Tips
- For an even base, press the dough from the centre outwards, then go back and reinforce the rim so it holds the fruit.
- If the top browns too quickly, loosely cover the vlaai with foil for the final 10 minutes of baking.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped as suitable for eating raw and ensure the tart is baked until fully set.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Caster sugar with granulated sugar; the dough may take a minute longer to dissolve the sugar during mixing.
Storage
- Refrigerate up to 3 days
- Store covered in the fridge for up to 3 days. Freeze slices well wrapped for up to 2 months; defrost in the fridge, then bring to room temperature or warm in a 160°C (320°F) oven for 8 to 10 minutes.
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Recipe overview
- Servings: 8 servings
- Yield: apricot vlaai
- Total time: 2h 30min (35min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Milk Wheat
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