Apricot Tart Receita

Dive into the delightful flavors of summer with this irresistible Apricot Tart! Made with fresh, juicy apricots and a buttery, almond-crusted pastry shell, this recipe is perfect for a sophisticated dessert or a special occasion. Don't miss out on this seasonal treat – the apricot season is short, so bake this beauty while you can! This recipe was inspired by a local newspaper, promising a delicious taste of summer.

Preparo 75 min

Cozimento 135 min

Calorias 615.6 kcal

Proteína 18g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Apricot Tart

2 cups all-purpose flour
1 cup ground almonds
8 tablespoons (1/2 cup) granulated sugar
10 tablespoons (1 stick + 2 tbsp) cold unsalted butter
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup and 2-3 tablespoons heavy cream
12-15 apricot halves
2 large eggs
1/2 teaspoon salt

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Como fazer Apricot Tart

Preheat oven to 375°F (190°C).
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup ground almonds, 3 tablespoons granulated sugar, and 1/2 teaspoon salt.
Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 1 large egg yolk, 1/2 teaspoon vanilla extract, and 2-3 tablespoons heavy cream.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a fork until a dough forms.
Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the chilled dough to 3/8-inch thickness. Transfer to a 9-inch tart pan with a removable bottom, pressing it into the bottom and up the sides. Trim and remove excess dough.
Refrigerate the tart shell for 30 minutes.
Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove from oven, carefully remove the parchment paper and weights.
Prick the bottom of the tart shell with a fork. Return to the oven and bake for an additional 10 minutes, or until lightly golden brown.
Remove from oven and let cool completely on a wire rack.
Reduce oven temperature to 350°F (175°C).
Arrange about 12-15 apricot halves, pitted side up, in the cooled tart shell.
In a bowl, whisk together 1 cup heavy cream, 1 teaspoon vanilla extract, 2 large eggs, and 1/4 cup granulated sugar.
Pour the custard mixture evenly over the apricots.
Dot the top with 2 tablespoons of remaining cold butter and sprinkle with remaining 1 tablespoon sugar.
Bake for 35-40 minutes, or until the custard is set and lightly golden brown. Test for doneness by inserting a knife into the center; it should come out clean.
If desired, place the tart under the broiler for 30 seconds to brown the top slightly. Watch carefully to prevent burning.
Remove from oven and let cool completely on a wire rack before serving.