An apricot tart is a delicious fruit tart with a dough base and a filling of sweet apricots.Print Pin FB X Rate
- Stand mixer with K-piece
- Baking brush
- Cake Pan
- 1 skin puff pastry
- 1 tablespoon apricot jam (without pieces)
- 1/2 tablespoon water
- Melt a small knob of butter in the microwave. Grease the cake tin with the melted butter. Lightly flour the cake pan. Rotate and tilt the tart pan in all directions so that the flour spreads everywhere. Finally, turn the cake tin over in such a way that excess flour falls out.
- Roll out the puff pastry using a rolling pin and place it on the tart tin.
- Press gently. Also press the sides with the fingers - the cake is completely round.
- Put the butter and sugar together in the bowl of the food processor and swirl gently with the K-shape.
- Add the eggs and milk together - stir well. Add to the butter and sugar.
- Now take a bowl to make the broyage from the flour and the almond powder. Finally, add the broyage to the batter a little at a time. Let the stand mixer do its job for a few more minutes.
- Put the batter in the pie tin on top of the dough. Spread evenly using the spatula.
- Open the cans of apricots and let them explain. Be sure to collect the sweet liquid from the can.
- Place the (well-drained) apricot halves with the flat bottom on top of the cake. Start from the outside and go around. Only then do the inside. Press firmly. They can be pushed into the dough a little.
- You can now inbush the apricots with some canned liquid. TIP: if necessary, give the sides of the cake an extra layer because they brown the fastest.
- Put in the oven at 175°C for 45 minutes.
The finishing touch
- Take a spoonful of apricot jam (without pieces) and add a little water. Stir well.
- Using a baking brush, brush the cake with the apricot jelly.
- Allow to cool for a few hours.
Calories: 657kcal | Carbohydrates: 52g | Protein: 16g | Fat: 42g