Apricot Tart
Baking and Desserts • European
Description
Apricot Tart
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Egg white 2 pieces
- Powdered Sugar 5 oz
- Vanillin a pinch
- Serviceberries 0 oz
- Mascarpone Cheese Unagrande 5 oz
- 10% cream 5 fl oz
- Sugar 0 oz
- Pitted Wild Apricots 10 pieces
Step-by-Step Guide
Step 1
Rub the flour, butter, and powdered sugar together with your hands until crumbly. Add the yolks and knead the dough. Place the dough in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
Step 2
Grease a low tart pan with a fluted edge with butter and dust with flour. Spread the dough in a thin layer (about 7 mm) in the pan. Bake in a preheated oven at 355°F for 20 minutes. Let cool slightly, then remove from the pan.
Step 3
Add vanillin to the cold cream. Whip the cream with sugar until thickened.
Step 4
Gently fold the whipped cream into the mascarpone, being careful not to lose volume.
Step 5
Cut the apricots in half and remove the pits. Place the apricot halves in warm sugar syrup (for 300 ml of syrup - 200 grams of sugar per 100 ml of water) for 5 minutes.
Step 6
Spread the cheese cream evenly over the baked crust. Remove the apricots from the syrup and place them on top of the cream. Decorate the tart with blackberries.
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