Apricot Tart

Baking and Desserts | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Apricot Tart

Ingredients

Wheat Flour - 8.8 oz
Butter - 4.4 oz
Egg white - 2 pieces
Powdered Sugar - 4.4 oz
Vanillin - a pinch
Serviceberries - 1.1 oz
Mascarpone Cheese Unagrande - 7.1 oz
10% cream - 3 fl oz
Sugar - 1.8 oz
Pitted Wild Apricots - 10 pieces

Step by Step guide

Step 1

Rub the flour, butter, and powdered sugar together with your hands until crumbly. Add the yolks and knead the dough. Place the dough in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

Step 2

Grease a low tart pan with a fluted 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 356°F for 20 minutes. Let cool slightly, then remove from the pan.

Step 3

Add vanillin to the cold cream. Whip the cream with sugar until thickened.

Step 4

Gently fold the whipped cream into the mascarpone, being careful not to lose volume.

Step 5

Cut the apricots in half and remove the pits. Place the apricot halves in warm sugar syrup (for 300 ml of syrup - 200 grams of sugar per 100 ml of water) for 5 minutes.

Step 6

Spread the cheese cream evenly over the baked crust. Remove the apricots from the syrup and place them on top of the cream. Decorate the tart with blackberries.