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Mead’tastic Apricot Torte Recipe

  • Writer: Chris Bick
    Chris Bick
  • Jul 30
  • 1 min read
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🧡🍑 We’ve been busy harvesting fresh apricots for our Farmers Market booths and Orchard Farm Stand. And yes, they’re available exclusively at our markets (while they last)! After the sweet response to our Apricot Crisp recipe, we knew we had to share one more delicious idea. 


Here it is - Our Mead’tastic Apricot Torte Recipe… A golden, fruity dessert that’s as easy as it is elegant. Let us know how yours turns out and don’t forget to tag us in your pics - we’d love to see your creations!


🧁 MEAD’TASTIC APRICOT TORTE RECIPE

Ingredients • 1 cup white sugar • ½ cup (1 stick) unsalted butter, softened • 2 eggs • 1 cup flour • 1 tsp baking powder • A pinch of salt • 24 apricot halves (unpeeled), enough to cover the top • Cinnamon sugar (or plain sugar) for topping


🥣 Directions

  1. Preheat oven to 350°F

  2. In a large bowl, cream together the sugar and butter

  3. Add the eggs and mix briefly

  4. Sprinkle in the baking powder (to avoid clumps), then add flour and salt. Beat until well combined

  5. Grease a 9-inch pie plate or cake pan - no need to flour. A springform pan works too.

  6. Spoon in the thick batter and smooth it out

  7. Arrange the apricot halves, skin side down, in a circular pattern on top of the batter

  8. Sprinkle generously with cinnamon sugar (at least 1 tbsp)

  9. Bake for 1 hour, until the batter rises around the apricots and turns golden


Serve warm or at room temp with a scoop of vanilla ice cream or a dollop of whipped cream. It also freezes beautifully - just thaw for 20–30 minutes and warm briefly at 300°F.




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