Apricot tart with honey and nuts
8 servings
90 minutes
Apricot tart with honey and nuts is a true embodiment of sunny warmth and the cozy atmosphere of European baking. This dessert, rooted in French culinary traditions, captivates the heart with its delicate texture and rich aroma. The crispy shortcrust pastry pairs perfectly with the softness of caramelized apricots soaked in honey sweetness. The nutty notes of hazelnuts and almonds add a special depth to the flavor, turning the tart into a refined treat. It is served slightly warm, accompanied by a cup of fragrant tea or coffee, and garnished with fresh mint makes it even more tempting. Apricot tart is ideal for family gatherings and festive evenings, creating an atmosphere of joy and enjoyment in every bite.
1
Wash the apricots, carefully split them in half, remove the pit, and place them in a bowl. Pour liquid honey over them and sprinkle with brown sugar. Chop the hazelnuts carefully, but not too finely, add to the apricots, and mix.
- Apricots: 700 g
- Linden honey: 125 g
- Cane sugar: 4 tablespoons
- Hazelnut: 50 g
2
Make shortcrust pastry: Cut 100 grams of butter into cubes and beat with a mixer or rub by hand with 50 grams of powdered sugar and egg yolks into a fluffy, homogeneous mass. Gradually add 200 grams of flour — it should form a coarse crumb. Add cream and knead the dough on a floured surface.
- Butter: 160 g
- Powdered sugar: 100 g
- Egg yolk: 2 pieces
- Wheat flour: 225 g
- Cream 10%: 2 tablespoons
3
Grease the baking pan with butter and sprinkle with flour. Roll out the dough and place it in the pan.
- Butter: 160 g
- Wheat flour: 225 g
4
Poke with a fork and move to the refrigerator.
5
Grind the almonds in a blender or coffee grinder - you can make almond flour or just chop them finely. Whip all the ingredients for the cream layer: almonds, 50 grams of butter, 50 grams of powdered sugar, 1 egg, nut liqueur, and 25 grams of flour into a fluffy mass. Spread the resulting cream in a mold and smooth it into a thin layer.
- Almond: 50 g
- Butter: 160 g
- Powdered sugar: 100 g
- Chicken egg: 1 piece
- Nut liqueur: 1 tablespoon
- Wheat flour: 225 g
6
Place apricots face up on top and send to an oven preheated to 180 degrees for 45-55 minutes. Honey can easily start boiling, but it's not as scary as it seems.
- Apricots: 700 g
- Linden honey: 125 g
7
Cool the finished tart, sprinkle with walnuts, decorate with mint or tarragon, and serve with tea and good mood.
- Peeled walnuts: 50 g
- Mint: to taste