Apricot Tart with Honey and Nuts
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
I have a big problem with this type of dough, as my hands are warm and it melts instantly, no matter how much flour I add. If you also have warm hands, just press the dough into the pan without rolling it out, then use your hands or the bottom of a glass to flatten and fill the pan.
Ingredients
- Butter - 5.6 oz
- Whole egg - 2 pieces
- 10% cream - 2 tablespoons
- Powdered Sugar - 3.5 oz
- Salt - a pinch
- Wheat Flour - 7.9 oz
- Pitted Wild Apricots - 24.7 oz
- Linden Honey - 4.4 oz
- Brown Sugar - 4 tablespoons
- Hazelnut - 1.8 oz
- Peeled chestnuts - 1.8 oz
- Mint - to taste
- Chopped almonds - 1.8 oz
- Chicken Egg - 1 piece
- Egg Liqueur - 1 tablespoon
Step by Step guide
Step 1
Wash the apricots, carefully split them in half, remove the pit, and transfer to a bowl. Pour liquid honey over them and sprinkle with brown sugar. Chop the hazelnuts carefully, but not too finely, add them to the apricots, and mix.
Step 2
Make the shortcrust pastry: chop 100 grams of butter into cubes and beat with a mixer or rub by hand with 50 grams of powdered sugar and the egg yolks until fluffy and homogeneous. Gradually add 200 grams of flour — it should form a coarse crumb. Add the cream and knead the dough on a floured surface.
Step 3
Grease the baking pan with butter and sprinkle with flour. Roll out and place the dough in the pan.
Step 4
Prick with a fork and transfer to the refrigerator.
Step 5
Grind the almonds in a blender or coffee grinder — you can make almond flour or just chop them finely. Beat all the ingredients for the cream layer until fluffy: almonds, 50 grams of butter, 50 grams of powdered sugar, 1 egg, nut liqueur, and 25 grams of flour. Spread the resulting cream in the pan and smooth it into a thin layer.
Step 6
Place the apricots cut side up on top and send to an oven preheated to 356°F for 45–55 minutes. The honey may start to boil, but that's not as scary as it seems.
Step 7
Cool the finished tart, sprinkle with walnuts, decorate with mint or tarragon, and serve with tea and good cheer.
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