Apricot tart with almond flakes
4 servings
75 minutes
Apricot tart with almond flakes is an exquisite dessert of French cuisine, combining the tenderness of shortcrust pastry, fragrant fruit filling, and crunchy almond flakes. Its history roots in the traditions of French pastry chefs who skillfully use seasonal fruits to create refined sweets. Velvety apricots, slightly caramelized in vanilla syrup, give the tart a rich flavor with a hint of acidity that pairs wonderfully with the crunchy almond flakes. This dessert is perfect for cozy tea times and festive evenings, highlighting the elegance of French gastronomic art. Served warm or chilled, it pairs beautifully with a scoop of vanilla ice cream or a cup of aromatic coffee.
1
Lightly beat the eggs with salt and 130 g of sugar, add flour, and mix.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 190 g
- Wheat flour: 300 g
2
Add 120 g of chilled butter and quickly knead the dough until smooth. Roll it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Butter: 170 g
3
Cut 8 apricots into cubes, place them in a pot with 50 g of butter, 50 g of sugar, and vanilla. Put on low heat and stir constantly until the apricots are very soft and the juice thickens to a syrup. At the end, you can add a little more sugar.
- Apricots: 20 pieces
- Butter: 170 g
- Sugar: 190 g
- Vanilla: to taste
- Sugar: 190 g
4
Roll out the dough, place it in a mold, and bake for 15 minutes at 180 degrees, without letting it brown.
5
Cut 12 apricots into quarters.
- Apricots: 20 pieces
6
Spread sauce on the bottom of half-baked dough, cover with apricot quarters cut side up. Sprinkle with a few pinches of sugar and almonds.
- Sugar: 190 g
- Flaked almonds: to taste
7
Bake the tart at 200 degrees – the edges of the dough should brown, and the apricots should caramelize slightly on the cut.
