Photo: RFF
Apricot tart
Our favorite apricot tart: Aromatic apricots, embedded in a cheesecake cream - topped by nutty pistachio nuts. Irresistibly good!
A tart is the little sister of the cake - delicately tender and heavenly fine. Our favorite dish: a fruity-fresh apricot tart.
The tastiest trio in summer: aromatic apricots, embedded in a cheesecake cream topped by nutty pistachio kernels. Thanks to our apricot tart the sun rises!
We enjoy the apricot season to the fullest and look forward to an irresistibly delicious apricot tart - refined with a dollop of cream and refined with a hint of vanilla. Sun-kissed cake pleasure tastes like this!
Apricot tart recipe
Ingredients (12 pieces)
125g flour, 100g butter, 35g ground almonds with skin, 1 pinch of salt, 30g powdered sugar, 500g apricots, 3 eggs, 500g low-fat quark, 175g sour cream, 1 sachet of vanilla-flavored custard powder (for cooking), 125 g sugar, 150 g apricot jam, 10 g pistachio nuts, cling film, baking paper, dried peas
preparation
1. Put flour, butter in flakes, almonds, salt, icing sugar and 2 tablespoons of water in a bowl. First work with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 2 hours.
2. Roll out the dough on a floured work surface (approx. 28 cm Ø). Lay out a tart tin with a lift-off bottom (26 cm Ø) with the edge pressed in place. Cut a circle (about 26 cm Ø) out of a piece of baking paper and place it on the floor. Place the peas on the preheated oven (cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) Bake for 10-12 minutes.
3. Meanwhile wash apricots, clean, halve, remove stones. Cut halves into columns. Separate eggs. Place the yolks, quark, sour cream, custard powder and sugar in a mixing bowl and mix with the whisk of the hand mixer to a homogeneous mass. Beat the egg whites until stiff. Pour portion by portion under the quark mixture. Remove the bottom of the oven, remove the baking paper and the peas. Distribute apricot slices on the floor. Add curd mixture and smooth. Put the cake back in the oven and bake for about 30 minutes at the same temperature.
4. Remove the cake from the oven and allow to cool on a wire rack. Heat the jam in a saucepan and stir until smooth, take it out and let it cool for about 5 minutes. Spread the jam on the cake with a spoon. Chop the pistachios and sprinkle over them.
