Herb apricot ricotta tart

Why use tarragon and lemon-thyme in dessert? You ask. I said why not? I want to experiment the flavour of these herbs in my dessert. If you never try you will never know the aromatic flavour and taste of it. I have googled reasons benefits and for what type of ingredients that it can be added to for these herbs and have added a briefing for you to read in italic.

“Tarragon, added as a flavouring for vinegar and used in pickles, relishes, prepared mustard, and sauces. Tarragon also goes well with fish, meat, soups and stews.”

I often used it to make tomato and egg dishes. I also use it for bernaise sauce. Tarragon adds “strong and tangy with lingering lemon, anise and basil colour and a sweet aftertaste” to my bernaise sauce. So, I decided to add to my cake today.

“Lemon thyme: best use fresh. Like lemon and like thyme, it is versatile and can be paired with a wide range of ingredients including poultry, fish and vegetables. It’s also added flavour to baked or roasted potatoes, and I use it for stuffing for chicken or turkey. Fresh lemon thyme leaves can be included in salads as well. Lemon thyme is also an excellent complement for other herbs like oregano and basil.” I had made use of lemon thyme in my desserts. The latest is Apple lemon-thyme cake. Also bake Berries oregano cake. The links for them are below.

I know it’s not looking beautiful, dark brown on tart can be seen. The side too are a bit dark brown. As you can see the cut up pieces are beautiful perfect and taste delicious. The texture is smooth and moist from ricotta, a bit crunch from herbs and sweetness from apricot and juice.

Not a heavy dessert but a delightful satisfying herbs apricot ricotta tart accompanied with green tea to finished off my Nyonya chicken curry, tomato rice and fried drumettes. The link for this is below too if you are interested to read and make.


400 g can apricot halves, reserved juice, cut into bite size
125 g Lupak garlic butter, in room temperature
150 g castor sugar
3 large eggs
375 g ricotta
1 Tsp vanilla extract
125 g plain flour
1 Tsp baking powder
pinch of salt
4 Tbs apricot juice, plus extra
3 sprigs Tarragon washed, removed stem and cut finely, plus extra
5 sprigs Lemon Thyme, washed, pull out and sprinkles, plus extra


Preheat the oven to 180 degrees C. Greased and lined a 9″ spring form cake pan, set aside. In a mixing bowl beat butter and sugar until well combined. Next add eggs one at a time beating well each addition. Then add vanilla, salt, apricot juice and ricotta, beat until well combined.

Sift flour, and baking powder into the batter. Now using a metal large spoon to stir until combined. Next add tarragon and lemon-thyme leaves. Mix again to coat herbs well. Spoon half batter into the prepared pan. Then add the apricot on top; followed by the remaining batter and more apricot. Smooth top and sprinkle some more herbs.

Bake the cake for 50-60 minutes or until skewer inserted comes out clean from the center of tart. I cover with another flat tray after about 40 minutes as it’s getting dark brown quickly. Switch off oven and leave tart to cool in the oven for 30 minutes without opening door. Remove tart from oven and remove tray to cool completely in pan for 20 minutes. Then removed from pan. Serve with green tea or lemon tea.

Note: Oven temperature vary. You might need less time or more say 30-40 minutes. You may put just strawberries or figs or any fruits you like. You might want to separate your eggs. If you do beat whites with salt until start to form peak, add 1 Tbs castor sugar. Beat until stiff peaks. Gently fold half white into batter like many other recipes requirement method for separating yolks and whites; alternate with dry ingredients. Mix until well combined. Then add the fruits and pour into the batter.


Apple lemon-thyme cake:

Berries oregano cake:

Nyonya chicken curry, tomato rice and fried drumettes: