Apricot tart with almond cream and vanilla
8 servings
90 minutes
Apricot tart with almond cream and vanilla is a true embodiment of refined European pastry. Its roots trace back to French culinary traditions, where almond and vanilla create a harmonious duet of flavors. The delicate shortcrust base with a light almond note perfectly complements the velvety cream infused with vanilla aroma. Juicy apricots add a refreshing tang to the dessert, while pistachios and powdered sugar finish the composition with exquisite accents. This tart is perfect for cozy family tea times, romantic dinners, or festive gatherings. Serving it with vanilla ice cream or yogurt can further highlight its softness and rich flavor.
1
Preheat the oven to 180 degrees. Grease the tart pan with butter.
- Butter: 85 g
2
For the crust, mix the dry ingredients (flour, 30 grams of almonds, 50 grams of sugar, salt), grate cold butter, and make crumbs. Mix the yolk, water, and lemon juice. Add to the flour mixture and knead the dough. Spread the dough in the bottom of the mold, create edges, prick the crust with a fork, and place the mold with the dough in the refrigerator for half an hour.
- Wheat flour: 140 g
- Ground almonds: 80 g
- Sugar: 75 g
- Salt: pinch
- Butter: 85 g
- Egg yolk: 1 piece
- Water: 2 teaspoons
- Lemon juice: 1 teaspoon
3
For the cream, mix 2 eggs, vanilla extract, 25 grams of sugar, and 50 grams of almonds. Whisk well. Cut the apricots into cubes.
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
- Sugar: 75 g
- Ground almonds: 80 g
- Canned apricots: 600 g
4
Take the cake out of the fridge and bake in a preheated oven for 15-20 minutes. Cool for 10 minutes, then spread almond cream on the base and bake for another 10 minutes. Cool, place apricots on top, and return to the oven for 10-15 minutes until done.
5
Cool the finished tart, sprinkle with chopped pistachios and powdered sugar. Serve with a scoop of vanilla ice cream or vanilla yogurt.
- Crushed pistachios: to taste
- Powdered sugar: to taste