Honey Apricot Linzertorte

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Honey Apricot Linzertorte
Prep time
Cook time
Total time
Makes 1 torte.
Recipe type: Dessert
Serves: 12
  • 8 ounces (3/4 cup) dried apricots
  • ¾ cup honey
  • 2 tablespoons sliced almonds
  • Crust: 1¼ cups slivered almonds, toasted
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 10 tablespoons butter or margarine, cut up
  • ¼ cup honey
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon freshly grated orange peel
  1. To prepare crust, place slivered almonds in food processor container; process until finely chopped.
  2. Add flour, cinnamon, salt and cloves; process until well blended. Add butter, ¼ cup honey, egg, egg yolk and orange peel; process until mixture forms a ball.
  3. Divide dough in half. Press half of dough evenly onto bottom and sides of lightly greased 9-inch tart pan with removable bottom. Reserve remaining half of dough.
  4. Place apricots in food processor container; process until pureed. With motor running, slowly add ¾ cup honey; process until mixture forms thick paste.
  5. Spread over dough in pan.
  6. Spoon reserved half of dough into pastry bag fitted with a plain ½-inch tip.
  7. Pipe dough in a lattice pattern over filling. Sprinkle with sliced almonds.
  8. Bake at 325F 45 minutes or until crust is golden and filling is bubbly. Cool in pan on wire rack. Remove from pan; cut into 12 wedges.


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