Apricot Tart (Slab Pie)

This Apricot Tart is a rustic Russian Apricot Pie made with a sweet Yeast Dough and fresh Apricots (абрикосовый пирог). Not all pies are made with shortcrust pastry, specifically Russian and Eastern European pies are made with yeast. You'll love this old fashioned sheet pie recipe.

Why You'll Love This Recipe

• Yeast Dough - the sweet yeast dough pairs perfectly with apricot jam, this isn't your traditional western apricot pie
• Apricot Jam - you can use store bought jam, however the secret to the flavor making fresh apricot jam in an oven - Russian style. The difference in flavor is incredible!
• Rustic - and old style baking method, just like babushka made, you don't rush this recipe
• Perfect for gatherings - if your Slavic, you probably go to large gatherings or parties and this sheet pan cake is perfect to bring (as it feeds many and looks fantastic)

Ingredients

Sweet Yeast Dough

• Sweet Yeast Dough - milk, instant yeast, sugar, salt, flour, eggs, butter
• Fresh Apricots
• Sugar
• Lemon Juice
• Egg Wash - egg yolk and whipping cream

Apricot Tart Preparation

This is a two part process; you need to make the sweet yeast dough, and also the Apricot Jam using an oven method called Podvidlo (повидло). This is a slightly runnier version than store bought jam. However, the fruit is separated from the juices to ensure the right jam consistency for the pie.

Russian Sweet Dough Base

1. Activate Yeast - Pour yeast, ½ of the lukewarm milk and 1 tablespoon sugar in a large bowl. Whisk in ½ cup of flour. Allow to sit for 15 minutes in a warm place until it starts to bubble and foam, to ensure the yeast is activated.
2. Combine - In a smaller bowl, mix together 2 eggs, 1 teaspoon salt, 8 tablespoons sugar, 5 tablespoons of melted butter. Whisk in remaining milk. Add milky mixture into the bowl of activated yeast.
3. Knead - Slowly add the remaining flour, mixing until it forms a dough ball.  Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic.
4. Rise - Place dough into bowl, cover with cling wrap. Keep in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and it's ready to use.

Cooking Apricot Jam in the Oven

1. Prepare Apricots - wash and dry apricots. Split and remove the pits.
2. Mix - in a large bowl, sprinkle sugar over the apricots and mix to combine
3. Release Juices - leave the sugared apricots on the counter for 3 hours for juice to release. Best results to leave overnight.
4. Prepare Baking Sheet - line sheet with parchment paper which makes it easier to clean up.
5. Bake - preheat oven to 350°F (180°C). Place apricots and liquids on the baking pan and cook for 1 hour. Occasionally mix the apricots and remove foam from the pan.
6. Separate - using a slotted spoon, carefully remove the whole apricots into a bowl. Set aside the apricot syrup and use it to make apricot juice.
7. Sweeten to thicken - mix in lemon juice and ¼ cup of sugar (more if needed). Gently break up apricot pieces until desired consistency is reached. Apricots shouldn't be pureed, but best to have some texture for jam pie.
8. Cool - allow apricot filling to slightly cool before spreading over your pie.

How to Make Apricot Tart

1. Preheat - oven to 325°F (160°C) fan forced. Line the baking sheet with parchment paper.
2. Roll the Dough - on a lightly floured surface, roll the dough into the shape of the baking tray. Roll it out to about ¼" thick (½ cm) and place on parchment paper. Entire baking sheet should be covered with dough.
3. Spread the Jam - pour the cooled jam over the rolled yeast dough and spread evenly.
4. Make Lattice - with any leftover dough, roll it out into long thin strips (about 14-16 strips. Using the knife tip, gently cut the edges of the strips (to resemble a Christmas tree on both sides of the strip). This gives a visual appeal like a leafy lattice pattern when baked.
5. Spread Lattice - evenly spread the lattice in a diamond pattern, criss crossing over the jam pie. Pinch the ends to the edge of the pie dough.
6. Egg Wash - whisk 1 egg yolk and 1 tablespoon of whipping cream together. Using a brush, gently coat the lattice and edges of the pie.
7. Bake - place in oven for 35-40 minutes until golden brown. Allow to cool before serving.

Recipe Tips and FAQs

• Homemade Jam - always use homemade jam for the best flavor. The more rustic and texture in the jam, the tastier. Don't use apricot jelly or marmalade.
• Jam too Runny - adding sugar will thicken the jam. However, if it's still too runny you can thicken by making a slurry (mixing a teaspoon of corn starch and a teaspoon of water). Mix this in and allow to cook for for two minutes to thicken.
• Fancy Pie Edges - you can make the edge of the pie fancier by making a dough border if you have enough dough. Suggestions of a thin braid, single strip or finish with a thicker leafy cut strip.
• Use Dried Apricots - to enjoy year round, you can substitute fresh apricots with dried. Pour boiling water over dried apricots and leave overnight to rehydrate. Drain the water, and use a masher to stick blender to puree the apricots. Sweeten with sugar. It's now ready to spread over yeast dough.

Can I Use Regular Jam?

Yes, you can use regular store-bought jam. You don't want it too thick so it doesn't spread.

How to Serve Jam Pie

Cut Apricot Jam Pie into squares and serve with a cup of tea (or with enjoy Zavarka style of tea).

Storage

• Fridge - place in an airtight container and keep refrigerated. Best enjoyed within 3 days
• Freezer - Place in a Ziploc bag and place in freezer. Enjoy within 3 months.

Russian Desserts You'll Love

• Russian Blueberry Pie with Yeast Dough
• Kisel with Berries
• Vatrushki with Tvorog
• Goose Feet Cookies
• Sharlotka Apple Cake
• Apricot Piroshki
• Apricot Fruit Leather - Pastila

There is a similar recipe in the Book of Tasty and Healthy Food (Книга о вкусной и здоровой пище) sometimes referred to as Stalin’s cookbook. I will share their original recipe at the bottom of this post for my reader's who can read Russian.

Whether you call this Apricot Tart, Apricot Slab Pie, Apricot Jam Pie, Apricot Sheet Pan Pie, or Russian Apricot Pie, I know you'll call this Russian Pirog (пирог) delicious. From the warm traditions from babushka's kitchen to yours. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com

RECIPE FROM THE CLASSIC SOVIET COOKBOOK - THE BOOK OF TASTY AND HEALTHY FOOD (1952)

СЛАДКИЙ ПИРОГ ИЗ ДРОЖЖЕВОГО ТЕСТА
Сладкий пирог делают с начинкой из повидла, джема, варенья или яблок.
Готовое тесто раскатать слоем, примерно, ½ см, поместить на приготовленный противень, лист или круглую сковороду, обрезать лишнее тесто, положить начинку и загнуть края на 1 ½–2 см. Из остатков теста нарезать узкие полосы и сделать поверх начинки решетку. Полоску теста прикрепить к краям пирога яйцом. Затем поставить пирог в теплое место, чтобы он поднялся. Когда пирог поднимется, смазать верх взбитым яйцом и поставить в жаркий духовой шкаф на 20–30 минут.
Готовый пирог осторожно снять с противня, положить на бумагу, обсыпать сверху сахарной пудрой, смешанной с ванилином, нарезать, уложить на блюдо и подать.
К сладкому пирогу можно подать молоко или фруктовый сок.

Originally published August 2017, updated January 2024