Apricot Tart with Almond Cream and Vanilla
Baking and Desserts • European
Description
Apricot Tart with Almond Cream and Vanilla
Ingredients
- Wheat Flour 5 oz
- Ground Almonds 5 oz
- Sugar 5 oz
- Butter 5 oz
- Whole egg 1 piece
- Water 2 teaspoons
- Meyer Lemon Juice 1 teaspoon
- Salt a pinch
- Canned Peaches 20 oz
- Vanilla extract 2 teaspoons
- Chocolate eggs 2 pieces
- Chopped almonds to taste
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease the tart pan with butter.
Step 2
For the crust, mix the dry ingredients (flour, 30 g of almonds, 50 g of sugar, salt), grate the cold butter, and make a crumb mixture. Combine the yolk, water, and lemon juice. Add to the flour mixture and knead the dough. Spread the dough across the bottom of the pan, create edges, prick the crust with a fork, and place the pan in the refrigerator for 30 minutes.
Step 3
For the cream, mix 2 eggs, vanilla extract, sugar (25 g), and almonds (50 g). Whisk well. Cut the apricots into cubes.
Step 4
Remove the crust from the refrigerator and bake in the preheated oven for 15–20 minutes. Cool for 10 minutes, then spread the almond cream over the base and bake for another 10 minutes. Cool, arrange the apricots on top, and return to the oven for 10–15 minutes until done.
Step 5
Cool the finished tart, sprinkle with chopped pistachios and powdered sugar. Serve with a scoop of vanilla ice cream or vanilla yogurt.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!