Apricot tart
6 servings
50 minutes
Apricot tart is an exquisite dessert of European cuisine that combines a crispy shortcrust base, a delicate cheese cream, and aromatic apricots soaked in sweet syrup. This dessert originates from France, where such tart variations are traditional. The fragile dough that literally melts in the mouth creates a harmonious duet with the lightness of mascarpone and cream, while the apricots add a slight tanginess that highlights the richness of flavors. An ideal choice for summer treats or festive tea parties, the tart pairs wonderfully with berries like blackberries, adding a touch of freshness. Serving this dessert requires no elaborate decorations—it is a work of art in itself that captivates the eye and delights the palate.
1
Mix flour, butter, and powdered sugar by hand into crumbs. Add the yolks and knead the dough. Place the dough in a bowl, cover with film, and refrigerate for at least 30 minutes.
- Wheat flour: 250 g
- Butter: 125 g
- Powdered sugar: 125 g
- Egg yolk: 2 pieces
2
Grease a low tart pan with a raised 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 180 degrees for 20 minutes. Let it cool slightly. Then remove from the pan.
- Butter: 125 g
- Wheat flour: 250 g
3
Add vanillin to cold cream. Whip the cream with sugar until thickened.
- Cream 35%: 100 ml
- Vanillin: pinch
- Sugar: 50 g
4
Gently fold the whipped cream into the mascarpone to maintain volume.
- Mascarpone cheese: 200 g
5
Cut the apricots in half, removing the pits. Place the apricot halves in warm sugar syrup (200 grams of sugar per 100 ml of water for 300 ml of syrup) for 5 minutes.
- Apricots: 10 pieces
- Sugar: 50 g
- Sugar: 50 g
6
Spread a layer of cheese cream evenly on the prepared crust. Remove the apricots from the syrup and place them on top of the cream. Decorate the tart with blackberries.
- Mascarpone cheese: 200 g
- Apricots: 10 pieces
- Blackberry: 30 g