Apricot Curd

Smooth, tangy, decedent and luxurious all come to mind when you taste this creamy Apricot Curd. Made with fresh, peak of the season apricots, this easy Apricot Curd makes emits sunny warmth and elegant luxury.

Jump to:

• What are fruit curds?
• Fresh apricots are an early summer favorite
• Apricots are drupes, aka stone fruit
• Over 95% of the Nation’s apricots are grown in California
• Apricot Curd is the perfect topping for Pavlova
• Tips for making Apricot Curd
• Recipe
• Comments

What are fruit curds?

Fruit curds are thick and creamy spreads that add fruity luxury to everything they top

You are probably familiar with Lemon Curd and if not, you should get acquainted with my Blueberry Lemon Curd Poppy Seed Shortbread Bars immediately. On a basic level, think of fruit curds as a member of the fruit spreads family. You know, like jams, jellies and compotes.

But you should know that fruit curds are a much more luxurious experience. Fruit curds are made with with egg yolks, sugar, fruit or fruit juice and gently cooked together. Then butter is blended in to create an ultra luscious touch. It all thickens up into a smooth and flavorful spread that enhances everything it tops.

Fresh apricots are an early summer favorite

My love of apricots was reignited recently after visiting Sea to Sky Farm in Santa Cruz county on an agri-tour with California Grown. Apricots seem to hang low on the favorable fruit ladder when compared to their plumper and juicier pals, peaches and nectarines. I feel that this fabulous fruit is often overlooked and I am here to give apricots the applause they deserve. This Apricot Curd provides a platform for these golden globes to preach their fruity goodness.

After many of their apricot trees were destroyed in the CZU lightning fire in August of 2020, Sea to Sky Farm has replanted a new orchard of apricot trees. Not only does this demonstrate the resilience of dedicated farmers, it also proves the love of apricots is strong. At Sea to Sky Farm, owner Chris runs the daily operations. She comes from four generations of family farming. This farm is committed to using sustainable practices to provide healthy, organic produce to their local community and beyond.

Apricots are drupes, aka stone fruit

While they may not be as glamorized as a fuzzy, plump peach, apricots are similar. Peaches and apricots are both members of the stone fruit family. More technically known as drupes. A drupe is a fleshy fruit with thin skin and contains a central stone that holds the seed. Apricots, peaches, plums, cherries, olives and even almonds are all drupes.

Our friend the apricot leans more into the tangy side, making it a sweet-tart flavor situation. While peaches are all in on the sweetness, apricots are much smaller than peaches and have firmer flesh. Both are lovely options and have their place. Hello Rye Rye Peach Pie and Apricot Almond Galette with Cream Cheese Crust.

Apricots are a versatile fruit that works well with many recipes

Since apricots aren't syrupy sweet, they can play a lot of parts. I personally love the tart quality and less juicy bite of an apricot. These fruity gems are such a lovely addition to everything from tarts and galettes and make for a perfect pairing with goat or blue cheese on a cheeseboard. That apricot flavor and texture also lends itself well to a curd, hence this Apricot Curd recipe!

More Apricot recipes from Baking The Goods

Over 95% of the Nation’s apricots are grown in California

With dozens of varieties grown throughout the state, California offers an abundance of fresh and dried apricots. Apricots ripen in spring and early summer and have a short growing season beginning in mid-May running through mid-August. When they are in season, fresh apricots are delightful treat.

It only takes 6 simple ingredients to make this easy Apricot Curd

Minimal ingredients and a few key techniques are what make homemade curd recipes so special. Obviously the fresh apricots are at the forefront of this Apricot Curd but the other ingredients also play a key role in highlighting the apricot characteristics.

Fresh apricots are sweet with lightly tart undertones making them a balanced fruit curd contender. Plus, that golden color glows bright when the apricots are transformed into a curd.

Lemon juice and zest add additional brightness and even more tartness and zing.

Granulated sugar enhances the natural sweetness and balances the tanginess of the apricots and lemon. It also helps give the curd structure when mixed with everything else.

Egg yolks help to thicken the curd into its signature rich and creamy texture.

Butter adds depth in both flavor and finish. Giving the Apricot Curd an ultra velvety smooth and glossy depth with creamy undertones.

Fine sea salt layers in balance so the curd isn't too sweet, too rich or too tangy. Just a bit of salt helps level everything out while enhancing the natural flavors.

Apricot Curd is the perfect topping for Pavlova

I originally developed this recipe for Apricot Curd to pair with my Pavlova with Apricot Curd and Blueberries recipe. Since the Pavlova uses 4 egg whites, I didn't want to waste those egg yolks and turned them into an Apricot Curd. Waste not and most definitely want not! Made with fresh apricots and a boost of lemon juice, this luxuriously creamy and faintly tangy curd is a natural topping choice for the Pavlova with Apricot Curd and Blueberries.

It turned out so delightful that I found myself putting it on everything from vanilla ice cream to topping off a hunk of toasty bread with cream cheese with a dollop of Apricot Curd. Spread it on a biscuit, cover cookie bars with curd or layer it into a coffee cake. Fruit curds can do it all!

Tips for making Apricot Curd

First, cook down the apricots

• Roughly chop the apricots by first slicing in half and removing the stone. Since the skin is so tender there is no need to remove it.
• Cook down the apricots on the stovetop with a little sugar and lemon juice + zest. This only takes a few minutes and breaks the apricots down into a jammy, syrupy mixture.
• Puree the fruit until it's smooth and looks like baby food. I use an immersion blender but you could also blend it in a traditional blender or even press the fruit through a find mesh sieve if needed.

A double boiler is key in making smooth and creamy fruit curds

The double boiler allows the egg yolks to cook slowly and gently over simmering water. Think of double boilers as an insurance policy for not overcooking the egg yolks.

Use either a dedicated double boiler or a heat proof glass bowl placed over a small pot filled with 1" of water. Make sure there is plenty of space between the water line and the bowl being careful to not allow the bottom of the bowl to touch the water!

Now make the Apricot Curd

• Whisk the remaining sugar and egg yolks over simmering water in a double boiler. Whisk together immediately; if you delay, the mixture may coagulate. Whisk continuously until the sugar dissolves.
• Slowly whisk in the apricot puree. Keep whisking continuously and simmer for about 5 minutes.
• Add the butter and salt, then use a spatula to stir constantly until the mixture is the consistency of sour cream, which will happen at about 170° F, about 7-8 minutes.
• Remove from the heat. Then press through a fine-mesh strainer so the curd is smooth and creamy with a pudding like texture. It is thick so it may take some work to push it through the strainer.
• Cover and chill. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled or ready to serve.

Once that Apricot Curd has cooled and set, it's ready to top off all of your favorite recipes. This versatile curd can do it all. It can be as casual as an addition to ice cream to as fancy as my Pavlova with Apricot Curd and Blueberries. However you use this stone fruit curd, it is sure to brighten your recipe and your day.

More Vibrant Fruit Curd Recipes

Print

Recipe