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Primavera Apricot Cream Tart

An Organic Butter and Balsamic Condimento Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

25 minutes


8-10 people


  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1/4 cup Apricot Balsamic Condimento
  • 2 large eggs, separated
  • 1 (16 oz.) can apricot halves, drained
  • 5 tablespoons Apricot Balsamic Condimento
  • 1-1/2 cups crushed gingersnap cookies
  • 5 tablespoons Organic Butter Olive Oil
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 (14-ounce) can sweetened condensed milk


  • Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Then add 1/4 cup Apricot Condimento to whipped cream/sugar mixture and continue to beat until thoroughly blended. Dollop whipped cream around edges of tart to garnish. Chopped dried apricots and a few mint sprigs can be added if desired.
  • Bake at 325 degrees for 20 to 25 minutes or just until filling set. Remove to a wire rack and let cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.
  • Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
  • Stir together the first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom: set aside.
  • With hand mixer, blend together sweetened condensed milk, apricot halves, Apricot Balsamic Condimento, and egg yolks until blended. Apricots will break up; the small pieces will give a nice texture to the mixture. If you prefer a smooth filling, do this part in a food processor.
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