Dried apricots have been a staple in kitchens for centuries, valued for their natural sweetness, chewy texture, and vibrant golden-orange colour. Across cultures, they’ve found their way into a variety of traditional desserts, from rich puddings to delicate pastries. In the UK and beyond, dried apricots remain a versatile ingredient that can elevate both humble home bakes and festive sweet dishes.
In this article, we’ll explore the role dried apricots play in traditional desserts, highlight some classic recipes from around the world, and offer tips for getting the best results when baking or cooking with them.
Why Dried Apricots Work So Well in Desserts
One of the reasons dried apricots are so popular in desserts is their concentrated flavour. The drying process intensifies their natural sweetness and gives them a slightly tangy note, making them ideal for balancing richer ingredients such as cream, chocolate, and pastry. Their soft-yet-chewy texture adds contrast to smooth puddings and crumbly cakes.
They are also a practical ingredient—dried apricots have a long shelf life, making them a reliable pantry staple for spontaneous baking sessions.
Traditional Desserts Featuring Dried Apricots
1. Apricot Compotes and Tarts
In many European countries, dried apricots are simmered with sugar, water, and spices to create a luscious compote. This can be used as a filling for buttery tart shells or spooned over sponge cakes. In France, apricot tarts made with frangipane filling are a classic, and the dried fruit version is particularly popular during the winter when fresh apricots are out of season.
2. Middle Eastern Baklava
While the traditional baklava filling often features walnuts or pistachios, in regions such as Armenia and Iran, chopped dried apricots are added for extra sweetness and moisture. The fruit complements the honey syrup beautifully, giving the pastry a fruity brightness that cuts through the richness.
3. Eastern European Apricot Dumplings
In countries like Hungary and Poland, apricots—both fresh and dried—are wrapped in potato or yeast dough, boiled, and then coated with buttery breadcrumbs and sugar. When fresh apricots aren’t available, dried ones are soaked beforehand to bring them back to life for this warming dessert.
4. British Fruitcakes and Puddings
In the UK, dried apricots often appear in rich fruitcakes alongside raisins, sultanas, and currants. They add a gentle tartness and brighten the overall flavour. Traditional steamed puddings also benefit from chopped apricots, which soften during cooking to create pockets of fruity sweetness.
5. Indian and Pakistani Sheer Khurma
This festive milk-based dessert, traditionally served during Eid, combines vermicelli, dates, and dried fruits including apricots. The apricots are sometimes stewed separately in syrup before being added, lending a fragrant, tangy dimension to the dish.
Preparing Dried Apricots for Desserts
To get the best texture and flavour from dried apricots, a little preparation goes a long way:
-
Soaking: If the recipe calls for soft fruit, soak dried apricots in warm water, juice, or even a splash of brandy for 20–30 minutes. This plumps them up and makes them easier to chop.
-
Chopping: For cakes or pastries, cut them into small pieces to ensure even distribution and prevent them from sinking to the bottom of the batter.
-
Simmering: For sauces or fillings, gently simmer apricots with sugar and liquid until they break down into a thick, jam-like consistency.
Flavour Pairings That Work Well
Dried apricots have a distinctive taste that pairs beautifully with both sweet and savoury flavours in desserts:
-
Spices: Cinnamon, cardamom, and nutmeg enhance their warmth.
-
Nuts: Almonds, walnuts, and pistachios add texture and richness.
-
Chocolate: The tanginess of apricots complements dark chocolate especially well.
-
Citrus: Lemon or orange zest can brighten their flavour further.
Tips for Baking with Dried Apricots
-
Adjust Sugar Levels: Because dried apricots are naturally sweet, you may need to reduce added sugar in your recipe slightly.
-
Use Unsulphured Apricots for a Natural Option: These have a deeper, more caramel-like flavour and are free from added preservatives.
-
Prevent Overbrowning: If apricots are on top of your bake (like in a tart), cover them loosely with foil halfway through cooking to prevent excessive browning.
A Simple Traditional Dessert to Try: Apricot and Almond Tart
Ingredients:
-
200g dried apricots, soaked
-
100g ground almonds
-
100g unsalted butter
-
100g caster sugar
-
2 eggs
-
1 tsp almond extract
-
1 sheet shortcrust pastry
Method:
-
Preheat oven to 180°C (350°F).
-
Roll out the pastry and line a tart tin.
-
Cream butter and sugar, then beat in eggs and almond extract. Stir in ground almonds.
-
Spread the almond mixture over the pastry base. Arrange soaked apricots on top.
-
Bake for 30–35 minutes until golden and set. Serve warm or cold.
Final Thoughts
Dried apricots are more than just a snack—they’re a timeless dessert ingredient with a rich history in global cuisine. From Middle Eastern pastries to British puddings, their sweet-tangy flavour and vibrant colour add depth to countless traditional recipes.
Keeping dried apricots in your cupboard means you’re never far from creating a dessert with both flavour and heritage. Whether they’re the star of the show or a subtle accent, dried apricots bring warmth, richness, and a touch of sunshine to every sweet dish they touch.