Maria’s Hungarian Apricot Ruffled Tart
This delightful tart recipe feels like a true treasure, discovered tucked away in a file of old recipes that belonged to my husband's grandmother from Budapest. Lovingly typed in Hungarian, this recipe is a glimpse into the past, and its personal connection makes it all the more special. The name of this confection in Hungarian is "Borzás Kati," which loosely translates to "shaggy tart" - a nod to the ruffled texture created by the grated dough that tops this sweet treat.
The tart features a buttery, nut-speckled crust, a layer of tangy apricot jam, and a light, meringue filling sweetened with more apricot jam. The grated dough on top forms the signature “shaggy” finish, adding a wonderful crunch to each bite.
About the Hungarian Recipe Collection
It’s hard to describe just how meaningful it was to discover a file folder overflowing with family recipes—typed and handwritten in Hungarian by my husband’s grandmother. He knew her well into his early teens when she lived in Montreal, but there’s so much about her life in Budapest that still remains a mystery.
Finding these recipes felt like connecting with a part of her story we never really knew.
This smart, stoic and exceedingly social woman, survived the Holocaust with her husband and two sons and courageously rebuilt her world in Canada. My husband remembers her cooking fondly; matzah ball soup, dinner plate-sized schnitzel and certainly some sweet treats as well.
Legend has it that Maria, whose father owned a cafe, took the initiative to introduce herself to many of the area pastry chefs in cafes, charming them into teaching her how to make some of their famous tortes. It is beyond thrilling to rediscover these heirloom recipes. I feel privileged to have the chance to translate, experiment with and share these recipes with you.
Ingredients
- ALL-PURPOSE FLOUR
- GRANULATED SUGAR
- EGGS (SEPARATED)
- UNSALTED BUTTER (COLD and CUT INO TABLESPOON-SIZED PIECES)
- KOSHER SALT
- BAKING POWDER
- VERY COLD WATER
- FINELY CUT RAW WALNUTS
- APRICOT PRESERVES (my favorite is Bonne Maman)
NOTE: I recommend making these tarts in individual 4-inch size tart pans with removable bottoms. Click the button below to see an example. You can alternatively make this more traditionally in a 9x13 baking tray and cut them into squares.
Step-by-Step Instructions : Pastry
Preheat your oven to 350°F (175°C).
- Add the dry ingredients to a food processor: Place the flour, sugar, and baking powder into the food processor and pulse a few times to mix.
- Add the butter: Cut the cold butter into smaller chunks and add it to the processor. Pulse the mixture a few times until it resembles coarse crumbs.
- Add the egg yolks: Add the egg yolks and turn on until the dough starts to come together. You may need to scrape down the sides of the bowl once or twice.
4. Add cold water: one tablespoon at a time until the dough comes together.
5. Knead if needed: Turn the dough out on a lightly floured board and knead to make it smoother if it seems a little crumbly. Shape in a loaf.
6. Separate the dough into two portions: Cut ⅓ of the dough, shape it in a ball and wrap it in plastic wrap and put it in the freezer for up to an hour.
6. Press, poke and add nuts: Using your thumbs, press the remaining dough along the bottoms and sides into small, greased mini tart pans with removable bottoms. Use a fork to poke holes in the bottom of the tarts. Sprinkle about a tablespoon of nuts to the bottom of each tart pan and light press into the dough.
7. Pre-bake crust: Place the tart shells on a baking sheet and bake in a 350° oven for 10-12 minutes until the crust sets. Remove from oven and set aside to cool.
8. Grate chilled pastry dough: Remove the pastry ball from the freezer and grate the reserved ⅓ of the dough coarsely onto a plate in one layer. Place back into the freeze until you're ready to use.
Step-by-Step Instructions : Meringue Filling
- Beat egg whites and sugar: In a bowl of a standing mixer, whisk the egg whites until stiff peaks form. Gradually add the sugar while continuing to whisk.
- Fold preserves into egg white mixture: Remove egg whites and transfer to a large bowl. With a rubber spatula, gently fold in the jam with the whipped egg whites.
Step-by-Step Instructions: Assembly
- Add preserves to cooled tarts: Add about 1 to 1.5 tablespoons of jam to the bottom of each tart and use the back of a spoon to spread it to the edges of the bottom.
- Add apricot meringue mix to tarts: Spread the egg white mixture evenly over the jam layer on the tarts.
- Add grated dough and nuts: Remove grated pastry shreds from the freezer and sprinkle liberally on top of the egg white mixture. Sprinkle additional finely chopped nuts on top of the grated pastry.
- Bake for about 20-30 minutes, or until the top is golden and firm.
- Optionally Garnish: Add some apricot preserves to a pastry bag and drizzle a zig zag patten on top for a polished finishing touch.
Maria’s Hungarian Apricot Ruffled Tart
This delightful tart is based on a vintage family Hungarian recipe. Originally named “Borzás Kati,” which loosely translates to “shaggy tart,” a nod to the ruffled texture created by the grated dough that tops this sweet treat. The flavors feature a buttery, nut-speckled crust, a layer of tangy apricot jam, a light apricot meringue filling and grated pastry dough and nuts on top adding a wonderful crunch to each bite.
Ingredients
PASTRY
- 1 cup | 227 grams | of cold butter cut into tablespoons
- 3 1/4 cups |400 grams | of all purpose flour
- 1/2 cup |100 grams |of granulated sugar
- 1/4 teaspoon of kosher salt
- 3 egg yolks
- 1/2 teaspoon of baking powder
- 3–4 tablespoons of very cold water
- 1/2 cup finely chopped walnuts (or pecans if preferred)
FILLING
- 3 egg whites
- 1/4 cup |50 grams| of granulated sugar
- 3 tablespoons or 60 grams of apricot jam
EXTRAS
- 1 cup of finely chopped walnuts (or pecans if preferred)
- about 1 cup of apricot jam (or another flavor if you prefer)
Instructions
CRUST
- Preheat your oven to 350°F (175°C).
- Add the dry ingredients to a food processor: Place the flour, sugar, and baking powder into the food processor and pulse a few times to mix.
- Add the butter: Cut the cold butter into smaller chunks and add it to the processor. Pulse the mixture a few times until it resembles coarse crumbs.
- Add the egg yolks: Add the egg yolks and turn on until the dough starts to come together. You may need to scrape down the sides of the bowl once or twice.
- Add cold water: one tablespoon at a time until the dough comes together.
- Knead if needed: Turn the dough out on a lightly floured board and knead to make it smoother if it seems a little crumbly. Shape in a loaf.
- Separate the dough into two portions. Cut ⅓ of the dough, shape it in a ball and wrap it in plastic wrap and put it in the freezer for up to an hour.
- Press remaining dough into tart pans or a 9×13 baking tray: Using your thumbs, press the remaining ⅔ of the dough into small, greased tart shells or the bottom of a 9×13 baking pan (if you prefer to cut into squares) to form a base.
- Poke holes into the dough surface with a fork.
- Sprinkle chopped nuts onto the pastry: Add about one tablespoon or so of crushed nut per tart on top of the pastry crust and lightly press into the dough.
- Pre-Bake Crust: Place the tart shells on a baking sheet and bake in a 350° oven for 12 minutes until crust sets.
- Remove from oven and set aside to cool.
- Add preserves to cooled tarts. Add about 1 to 1.5 tablespoons of jam to the bottom of each and use the back of a spoon to spread it to the edges of the bottom. Set aside.
- Grate chilled pastry dough: Remove the pastry ball from the freezer and grate the reserved ⅓ of the dough coarsely onto a plate in one layer. Place back into the freeze until you’re ready to use.
FILLING
- Beat egg whites and sugar: In a bowl of a standing mixer, whisk the egg whites until stiff peaks form. Gradually add the sugar while continuing to whisk.
- Fold preserves into egg white mixture: Remove egg whites and transfer to a large bowl. With a rubber spatula, gently fold in the jam with the whipped egg whites.
- Add apricot meringue mix to tarts: Spread the egg white mixture evenly over the jam layer on the tarts.
- Add grated dough and nuts: Remove grated pastry shreds from the freezer and sprinkle liberally on top of the egg white mixture. Sprinkle additional finely chopped nuts on top of the grated pastry.
- Bake for about 20-30 minutes, or until the top is golden and firm.
- Add some apricot preserves to a pastry bag and optionally drizzle a zig zag patten on top for a polished finishing touch.
Notes
- These are best served cool or at room temperature once the meringue and preserves set.
- Store them in an airtight container in the refrigerator for up to 3 days.
