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Apricot Torte

Southern Living OCTOBER 2002

  • Yield: Makes 12 servings


  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 cups sour cream
  • 1 1/2 cups powdered sugar
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) jar apricot preserves
  • Powdered sugar (optional)
  • Whipped cream (optional)


Pulse flour and next 3 ingredients in a food processor 7 or 8 times or until mixture is crumbly. Add egg, and pulse 4 or 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.

Roll each ball to a 9-inch circle on inverted greased 9-inch cakepans covered with parchment paper.

Bake, in batches, at 350° for 10 to 12 minutes or until golden. Cool on pans.

Beat sour cream and next 3 ingredients at medium speed with an electric mixer until combined; chill.

Process preserves in a food processor until smooth.

Spread 6 cookie layers alternately with about 3 tablespoons sour cream mixture and 3 tablespoons apricot preserves; stack. Top with remaining cookie layer; chill 8 hours. Sprinkle top with powdered sugar, if desired; pipe whipped cream around outer edge, if desired.


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Apricot Torte Recipe