Growing up in Romania, summer always meant one thing to me: an abundance of fruits, and apricots were one of them. Those golden, sun-kissed fruits would appear in markets and on trees, signalling the start of my favourite season. Their sweet-tart flavour and juicy texture were irresistible. I still remember sitting in my grandma’s garden, eating apricots and then breaking them pits, to find the seeds – those are also edible.
In our house, apricots weren’t just for eating out of hand. Oh no, they were the star of so many delicious desserts. My mom would whip up apricot jam, cakes, and even apricot brandy for the adults. But my absolute favourite was the Romanian upside-down apricot tart.
I still remember the smell of caramelizing sugar and baking apricots straight in the pan. It filled our kitchen and made my mouth water every single time. The way the apricots would turn slightly jammy on top, contrasting with the light, fluffy cake underneath – it was pure magic.
Now that I’m grown up and far from home, I still make this Romanian upside down apricot tart every summer when apricots are in season. It’s like a little taste of my childhood in Romania, and it never fails to bring back those warm summer memories. Let me share with you how to make this Romanian upside-down apricot tart – I promise, it’s easier than you might think and absolutely delicious!
The Ingredients for the Romanian Upside-Down Apricot Tart Recipe
To create this delicious Romanian upside-down apricot tart, you will need the following ingredients:
400 grams apricots: Fresh apricots are best for this recipe.
2 eggs: Separate the whites from the yolks.
3 tablespoons sugar: For caramelizing the apricots.
100 grams sugar: For the cake batter.
125 ml milk: Adds moisture to the cake.
100 grams butter: Melted but not hot.
200 grams flour: Forms the base of the batter.
10 grams baking powder: Helps the cake rise.
1 pack of vanilla sugar: Adds a hint of vanilla flavour.
1 teaspoon vanilla essence: Enhances the vanilla flavour.
Pinch of salt: Balances the sweetness.
On this particular occasion, I made the cake for a barbecue with friends, and I had to cater to someone who was lactose intolerant. So, instead of butter I used plant butter, and instead of milk, I used lacto-free milk. The substitutes didn’t affect the flavour or the texture of the cake.
How to Make the Romanian Upside-Down Apricot Tart
Start by cutting the apricots into slices. Choose an ovenproof tray or pot and mix the 3 tablespoons of sugar with the pack of vanilla sugar, spreading it evenly on the bottom. Arrange the apricot slices on top of the sugar. Turn the heat on the stove to medium and let the sugar melt, caramelizing the apricots. Set this aside.
Separate the eggs into whites and yolks. In a bowl, mix the yolks with the 100 grams of sugar and a pinch of salt until they become creamy. Add the melted butter (ensure it’s not hot to avoid cooking the eggs), then mix in the milk and vanilla essence. In a separate bowl, combine the flour and baking powder. Gradually incorporate the dry ingredients into the wet mixture to form the batter.
Whisk the egg whites until they are stiff and gently fold them into the batter to keep it airy. Preheat your oven to 160 degrees Celsius. Pour the batter over the caramelized apricots and bake for about 35-40 minutes. The tart is ready when it has a golden colour on top, and a toothpick inserted into the centre comes out clean.
Once baked, let the tart cool for about 10 minutes before removing it from the tray. Place a plate over the tray and carefully turn it upside down, allowing the tart to slide onto the plate. Serve the tart once it has cooled completely.
Notes and Tips:
- Whisking the egg whites until stiff and fold them into the batter gently is key to a light and fluffy cake.
- Bake the cake at a lower temperature. If you bake it at the usual 180 degrees Celsius, the sugar will burn before the cake is ready. The key to success for this cake is lower temperature and patience.
Romanian Upside-Down Apricot Tart
Ingredients
- 400 grams apricots
- 3 tbsp sugar for caramelising
- 100 grams sugar
- 125 ml milk
- 100 grams butter melted
- 200 grams flour
- 10 grams baking powder
- 1 pack vanilla sugar
- 1 tbsp vanilla
- pinch of salt
Instructions
- Cut the apricots into slices.
- Pick a round tray or an ovenproof pot.
- Mix the 3 tablespoons of sugar with the pack of vanilla sugar, and spread it evenly on the bottom of the pot/tray.
- Arrange the apricot slices on top of the sugar.
- Turn the heat on the stove to medium, and let the sugar melt and caramelise the apricots.
- Set aside.
- Separate the eggs into whites and yolks.
- Mix the yolks with the sugar and the pinch of salt until they cream.
- Add the melted butter (not hot as it will cook the eggs), and the milk, and mix well.
- Incorporate the vanilla essence.
- Separately, combine the flour with the baking powder.
- Combine the wet and dry ingredients, to form the dough of this apricot tart.
- Whisk the egg whites until they are stiff.
- Gently fold the egg whites into the dough, to air it.
- Preheat the oven to 160 degrees Celsius.
- Pour the batter over the caramelised apricots, and bake in the oven for around 35-40 minutes.
- The tart is ready when it gets a pretty golden colour on top, and if you stick a toothpick in it, it comes out clean.
- Let the tart cool down for 10 minutes, before taking it out of the tray.
- Simply put a plate over the tray and turn it upside down. The tart will slide onto the plate.
- Serve once it cools off.
FAQ
Can I use canned apricots instead of fresh?
Fresh apricots are recommended for the best flavour and texture, but you can use canned apricots in a pinch. Make sure to drain them well.
How do I prevent the tart from sticking to the tray?
Ensure the tray is ovenproof and well-coated with sugar. Caramelizing the apricots should create a non-stick layer.
Can I add other fruits?
Yes, you can experiment with other fruits like peaches or plums. Just adjust the sugar based on the fruit’s sweetness.
For more traditional Romanian desserts, check out my recommendations below:
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