Apricot and Almond Tart

Name: Apricot and Almond Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Cuisine: Italia
Ingredients: null For the Pastry:; 200 G Flour; 50 G Rice Flour; 80 G Brown Sugar; 180 G Butter; 1 Lemon (grated zest); null For the Filling:; 15 Cl Cooking Cream; 1 Egg; 1 Egg Yolk; 30 G Brown Sugar; 500 G Apricots; to taste Almond Essence; null For the Decoration:; 6 Tablespoons Apricot Jam; 1 Tablespoon Lemon Juice; 30 G Toasted Almond Flakes

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Category: Desserts

The apricot and almond tart is a delicious dessert made with a crumbly pastry base and a luscious filling of apricots and almonds. The combination of the tartness of the apricots with the sweet flavor of the almonds makes this dessert irresistible. Perfect to enjoy at breakfast or as a dessert after a light meal.

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

For the pastry:
Flour200G
Rice flour50G
Brown sugar80G
Butter180G
Lemon (grated zest)1
For the filling:
Cooking cream15Cl
Egg1
Egg yolk1
Brown sugar30G
Apricots500G
Almond essenceto taste
For the decoration:
Apricot jam6Tablespoons
Lemon juice1Tablespoon
Toasted almond flakes30G

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 18
Prepare the base by mixing the flours with the lemon zest and sugar
STEP 2 OF 18
Cut the butter into cubes and incorporate it into the mixture
STEP 3 OF 18
Lightly grease a 22-24 cm diameter fluted tart pan and line it with the dough on the bottom and sides
STEP 4 OF 18
Prick the base with a fork and refrigerate for 30 minutes
STEP 5 OF 18
Preheat the oven to 190 degrees
STEP 6 OF 18
Place parchment paper on the dough and fill with dried beans
STEP 7 OF 18
Bake in the center of the oven for 10 minutes
STEP 8 OF 18
Remove the beans and paper and return the tart pan to the oven for another 10 minutes; remove from the oven and let cool
STEP 9 OF 18
For the filling, mix the cream with the egg, egg yolk, sugar, and almond essence
STEP 10 OF 18
Remove the pits from the apricots and cut them into quarters
STEP 11 OF 18
Distribute them on the pastry base and cover with the cream
STEP 12 OF 18
Return to the oven for 35-40 minutes
STEP 13 OF 18
Let cool slightly
STEP 14 OF 18
Over low heat, melt the apricot jam and mix it with the lemon juice
STEP 15 OF 18
Glaze the surface of the tart with the warm jam and sprinkle with almond flakes
STEP 16 OF 18
Serve cold
STEP 17 OF 18
NB
STEP 18 OF 18
You can enrich the tart with 6 crumbled amaretti to be distributed on the pastry before placing the apricots

Suggestions

Tart pan
Grater
Bowl

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 3 days

More information

The apricot and almond tart is a traditional Italian dessert, perfect for spring and summer

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	246.02
Carbohydrates (g)	24.84
of which Sugars (g)	11.84
Fat (g)	15.09
of which Saturates (g)	7.96
Protein (g)	3.57
Fiber (g)	1.34
Sale (g)	0.01

Proteins
3.57g·8%
Carbohydrates
24.84g·55%
Fats
15.09g·34%
Fibers
1.34g·3%