Apricot Tart with Almond Cream and Vanilla

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Apricot Tart with Almond Cream and Vanilla

Ingredients

Wheat Flour - 4.9 oz
Ground Almonds - 2.8 oz
Sugar - 2.6 oz
Butter - 3 oz
Whole egg - 1 piece
Water - 2 teaspoons
Meyer Lemon Juice - 1 teaspoon
Salt - a pinch
Canned Peaches - 21.2 oz
Vanilla extract - 2 teaspoons
Chocolate eggs - 2 pieces
Chopped almonds - to taste
Powdered Sugar - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease the tart pan with butter.

Step 2

For the crust, mix the dry ingredients (flour, 30 g of almonds, 50 g of sugar, salt), grate the cold butter, and make a crumb mixture. Combine the yolk, water, and lemon juice. Add to the flour mixture and knead the dough. Spread the dough across the bottom of the pan, create edges, prick the crust with a fork, and place the pan in the refrigerator for 30 minutes.

Step 3

For the cream, mix 2 eggs, vanilla extract, sugar (25 g), and almonds (50 g). Whisk well. Cut the apricots into cubes.

Step 4

Remove the crust from the refrigerator and bake in the preheated oven for 15–20 minutes. Cool for 10 minutes, then spread the almond cream over the base and bake for another 10 minutes. Cool, arrange the apricots on top, and return to the oven for 10–15 minutes until done.