Traditional Dutch Apricot Tart

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Last Updated on April 30, 2021 by Chef Mireille

Queens Vlaai is a traditional Dutch Apricot Tart baked on a yeasted pie crust to celebrate the Dutch royal family – the House of Orange-Nassau.

Dutch Apricot Tart on yeasted pie dough

My Mom is from the Dutch Caribbean and a lot of Dutch foods traveled from the Netherlands to the Nederland Antilles. This is why I have so many Dutch treats posted here like Oliebolen, Ontbijtkoek and Rijstevlaai. I have been eating Dutch food since I was a child and the cuisine is as familiar to me as Caribbean is.


The official royal name of the Dutch Royal Family is the House of Orange-Nassau. Many Dutch things have the word orange in it to symbolize the House of Orange. The capital of my mother’s birthplace of Aruba, a former Dutch colony, is Oranjestad, translated it means the state of orange. This royal dynasty was created by the marriage of Henry III of Nassau-Breda of Germany to Claudia of Chalon-Orange of French Burgundy in 1515. William I, a descendant of this union was the first king when the Kingdom of the Netherlands was established in 1815.

Now enough of history…back to this dessert. There are a number of foods colored orange to represent the House of Orange including Oranje Boven and this is one of them. The dried apricots represent the color of the House of Orange. Vlaai is basically the Dutch word for pie, but these pies are different than American pies, in that they are all made with a yeasted dough. So this is the Queen’s Tart, due to it’s orange color. There were three monarchs of queen rulers in the Netherlands dating back to 1890 until Queen Beatrix abdicated her throne in 2013 for her son to become king. I am not sure when this dessert was created. It could have been under any one of the previous queens’ reign. It is one of the foods made on Queen’s Day, which will be celebrated next week…except it’s now known as King’s Day, since there is no longer a queen in power.

But before I get to the recipe, you may notice that these photos have a different look to my usual photos. There’s a reason for that. They weren’t taken by me. One of the greatest gifts that blogging gives is friendships that form through blogging groups or mutual appreciation of each other’s blogs. What’s even better is when you live in proximity to each other and get to translate those online relationships to in person friendships.

The members of the Blogging Marathon group who live in the NY/NJ area all get together periodically to have lunch and learn from each other so that we can all improve each other’s blogs. Learning from Usha, Pavani and Rajani, my skills are getting better as a photographer. So I used our most recent meetup to take advantage of their superior skills. I definitely learned some skills in the process and have noticed my pics are a bit better since meeting them again. It was a fun day that included a delicious lunch, a photography lesson and a visit to Christmas Tree Shop, which is located just behind Rajani’s home to pick up some cheap props. The first year we met only once. It has been gradually increasing and now we have planned to meet again next month. I can’t wait!

I have to give a shout out to them…thx to the great pics and Rajani’s superior camera… (thought my camera has since been updated)

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Using dried apricots, you don’t have to wait until apricots are in season to enjoy this delicious treat!

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This tart is as delicious as it looks.

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The whole blogging team enjoyed it, as well a Rajani’s son, so I can vouch for it being a #kidfriendly treat.

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I have often made this treat for Mother’s Day, so if like mine, your Mom prefers fruit desserts to chocolate ones, this one definitely fits the bill.

Dutch Apricot Tart with yeasted pie crust
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5 from 3 votes

Queens Vlaai – Dutch Apricot Tart

This traditional Dutch tart is made to celebrate the Dutch Royal Family – the House of Orange-Nassau
Prep Time1 hour 40 minutes
Cook Time40 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Dutch
Servings: 12 people
Calories: 135kcal


  • 2 1/4 teaspoons active dry yeast or 1 pkg.
  • 1/2 cup warm water 110 – 115 F
  • 1/3 cup room temperature butter
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 3/4 all purpose flour
  • 3 cups dried apricots
  • 1 1/2 cups water


  • In a shallow bowl, sprinkle yeast on top of the water. Let stand 5-10 minutes, until foamy.
  • In an electric mixing bowl, combine proofed yeast with butter, salt, 1/4 cup of the sugar and 1 cup of flour. Using a dough hook, mix until well combined.
  • Add remaining flour and knead for 5 minutes, until dough is elastic. Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, 60 – 75 minutes.
  • Meanwhile, let’s make the filling. In a saucepan, combine the apricots, remaining sugar and water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apricots are softened, about 15 – 20 minutes. Using a slotted spoon, remove apricots to a bowl.You should have about 1/3 cup of syrup remaining in pot.
  • Preheat oven to 375 F.
  • Punch dough to remove air. Press dough into the bottom and sides of a tart pan with a removable bottom.
  • Arrange apricots, slightly overlapping, over the surface of the dough. Pour syrup on top. Gently press down down so that it is flush with the fruit.
  • Bake for 35 – 40 minutes, until crust is golden brown.


Calories: 135kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 400mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1171IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. Mir, that’s such a wonderful dish..and nice reading about your meet again..I know how much fun it can be meeting our friends again. Whats, even more, fun is that you guys had a photo shoot session, cool…I enjoyed reading about the history of this dish..

  2. Mir, th pie was delicious and thanks for the mention. Good to know you picked up some tips from the impromptu photo session we had. Pictures look great and looking forward to the meet next month.

  3. I was waiting for your post ever since we met! I loved the dessert and so did my son. It is 100% kid approved :-)! Love your pictures and looking forward to meeting you all again 🙂

  4. That was one of the best apricot desserts I’ve ever tasted Mir. My daughter loved it too, so it’s 2 kids approved 🙂
    Thanks for the mention and the pics look great.

  5. That is one fabulous looking apricot dessert.Looks too gorgeous.Love reading about your meet up and photo session.Lovely pics.

  6. 5 stars
    A totally different kind of pie from the usual flaky or shortcrust pastry. Wondering if one can prepare Traditional Dutch Apricot Tart or Queens Vlaai using fresh or tinned apricots. Mireille, always love the bit history with most of your recipes.

  7. 5 stars
    a bit of history, a lot of nostalgia and a perfect sweet dish for Mother’s day. this pie brings in everything together, Mir 🙂 I prefer fruity desserts too to chocolate ones…

  8. 5 stars
    O I remember this delicious dessert and remember being so jealous of your get togethers. Strange I have not commented. This traditional Dutch apricot tart looks amazing! I loved the history and cannot wait for the shops to reopen so I can pick some apricots to make this yum dessert.

    • I know things are really difficult in India right now. Hope it improves soon so you can go out and get some apricots to make this delicious Dutch Apricot Tart.

5 from 3 votes

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