Creamy, smooth apricot curd is perfect for topping a pie, filling a layer cake or doughnuts, or spreading on pancakes, bread, etc. A perfect recipe for enjoying sun-drenched apricots. With its velvety texture, it’s a real treat in the mouth, and you have to hide the jar to prevent it from being finished off with a spoon!
This eggless curd, with very little sugar, brings out the natural flavour of apricots. It’s a great alternative for those who want to replace jam, which contains much more sugar. This apricot curd can even be made without sugar if the fruit is already very sweet.
An irresistible recipe for those who love light, fruity flavours. This is one of my favorites, after raspberry curd, which I often use to top layer cakes or a simple sponge cake with whipped cream.
Table of Contents
What you’ll love about this apricot curd
Simple and easy recipe: This apricot cream is easy to prepare with just a few ingredients, making it an accessible recipe even for beginners.
Texture: Its creamy, unctuous texture makes every bite soft and pleasant to the palate.
Egg-free: Unlike traditional curd, this recipe is egg-free. traditional curd (lemon curd). It is lighter and more suitable for vegetarians.
Low sugar: With very little added sugar, this curd is a healthier option that lets you enjoy the natural sweetness of apricots without excess sugar.
Détails on ingredients:
Apricots: Choose beautiful, ripe but firm apricots. They have better flavor and are juicier. Always use more apricots to make the amount of coulis required in the recipe, or adjust the other ingredients according to the amount of coulis you have.
Sugar: You can reduce or add sugar to suit your taste and the acidity of the fruit. If the apricots are sweet enough, you can leave them out.
Lemon juice: preserves fruit color and intensifies flavor.
Butter: Adds creaminess and smoothness and helps to thicken the curd. However, its use can attenuate the vibrant color of the curd, which becomes lighter. The curd is just as good without it.
Cornstarch: It replaces the role of eggs, which are traditionally used to thicken the curd. To achieve the right texture, thicken over medium heat like a custard, boiling until just smooth. The curd becomes firmer as it cools.
Preparation steps :
NB: Ingredients are detailed in the complete recipe card. at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
1. Wash apricots thoroughly under cold running water.
2. Halve them, remove the pits and cut into small pieces.
3. Weigh the pitted apricots to obtain the exact quantity required for the recipe.
4. Place the apricot pieces in a blender and blend until smooth.
5. Pass the apricot purée through a sieve to remove the skins and obtain a very smooth texture.
6. Pour the resulting coulis into a saucepan. Add the sugar (adjust the quantity to taste) and lemon juice. Mix well.
7. Mix the cornstarch with 3 to 4 tablespoons of water and stir well with a magic spoon.
8. Bring the saucepan containing the apricot coulis to medium heat. As soon as the mixture is a little hot, gradually add the cornstarch, stirring constantly with a whisk to prevent lumps forming.
9. Continue cooking, stirring constantly, until the mixture thickens and reaches a creamy consistency. Leave to bubble a few times to cook the cornstarch and lose the floury taste. The curd is ready when it is smooth and creamy. It will thicken further as it cools. 
10. Remove the pan from the heat and leave to cool for 2 minutes, whisking occasionally, then add the butter, cut into small pieces.
Note: Adding butter is optional, although it adds creaminess and smoothness. If you prefer a curd without butter, you can skip this step.
11. Stir until butter is completely melted and incorporated.
12. Leave the apricot curd to cool slightly in the pan, stirring occasionally, then fill a jar.
13. Allow to cool to room temperature before closing the jar with its lid.
Note: If you intend to use this curd for a same-day or next-day filling, leave it in the saucepan and cover it with plastic wrap pressed directly onto the surface. Store in the refrigerator. When ready to use, whisk well to smooth.
14. Store apricot curd in the refrigerator and use within two weeks.
Your apricot curd is now ready to enjoy on toast, in cakes, or even with a spoon! Delicious as a filling for layer cakes.
Other recipes with apricots
Apricot curd (eggless and dairy free) spread and cake filling
INGREDIENTS
- 650 g (23 oz) apricot coulis. Allow for 1.2 kg (42 oz) of apricots, which gives 800 g (28 oz) once pitted.
- 75 to 100 g (2.6 to 3.5 oz) sugar, depending on the acidity of the apricots and your taste. You can use more or less.
- 33 g (1.2 oz) cornstarch
- 25 g (0.9 oz) lemon juice
- 40 g (1.4 oz) butter (optional)
- 3 to 4 tablespoons (1.5 to 2 fl oz) water to dilute cornstarch
PREPARATION
- Wash apricots thoroughly under cold running water.
- Halve them, remove the pits and cut into small pieces.
- Weigh the pitted apricots to obtain the exact quantity required for the recipe.
- Place the apricot pieces in a blender and blend until smooth.
- Pass the apricot purée through a sieve to remove the skins and obtain a very smooth texture.
- Pour the resulting coulis into a saucepan. Add the sugar (adjust the quantity to taste) and lemon juice. Mix well.
- Mix the cornstarch with 3 to 4 tablespoons of water and stir well with a magic spoon.
- Bring the saucepan containing the apricot coulis to medium heat. As soon as the mixture is a little hot, gradually add the cornstarch, stirring constantly with a whisk to prevent lumps forming.
- Continue cooking, stirring constantly, until the mixture thickens and reaches a creamy consistency.
- Leave to bubble a few times to cook the cornstarch and lose the floury taste. The curd is ready when it is smooth and creamy. It will thicken further as it cools.
- Remove the pan from the heat and leave to cool for 2 minutes, whisking occasionally, then add the butter, cut into small pieces.
- Note: Adding butter is optional, although it adds creaminess and smoothness. If you prefer a curd without butter, you can skip this step.
- Stir until butter is completely melted and incorporated.
- Leave the apricot curd to cool slightly in the pan, stirring occasionally, then fill a jar.
- Allow to cool to room temperature before closing the jar with its lid.
- Note: If you intend to use this curd for a same-day or next-day filling, leave it in the saucepan and cover it with plastic wrap pressed directly onto the surface. Store in the refrigerator. When ready to use, whisk well to smooth.
- Store apricot curd in the refrigerator and use within two weeks.
- Your apricot curd is now ready to enjoy on toast, in cakes, or even with a spoon! Delicious as a filling for layer cakes.
Thank you for visiting my blog and for your comments.
You can also follow me on my youtube channel