The apricot and almond tart is a delicious dessert made with a crumbly pastry base and a luscious apricot and almond filling. The combination of the apricots' acidity with the sweet flavor of the almonds makes this dessert irresistible. Perfect to enjoy for breakfast or as a dessert after a light meal.
Prepare the base by mixing the flours with the lemon zest and the sugar
Cut the butter into cubes and incorporate it into the mixture
Lightly grease a 22-24 cm fluted tart pan and press the dough into the bottom and up the sides
Prick the base with a fork and refrigerate for 30 minutes
Preheat the oven to 190°C
Lay parchment paper over the pastry and fill with dried beans
Bake in the middle of the oven for 10 minutes
Remove the beans and paper and return the tart pan to the oven for another 10 minutes; remove from the oven and let cool
For the filling, mix the cream with the egg, the yolk, the sugar and the almond extract
Remove the pits from the apricots and cut them into quarters
Arrange them on the pastry base and cover with the cream
Return to the oven for 35-40 minutes
Let cool slightly
Over low heat, melt the apricot jam and mix it with the lemon juice
Glaze the surface of the tart with the warm jam and sprinkle with almond flakes
Tart pan
Grater
Bowl
Store in the refrigerator in an airtight container for up to 3 days
The apricot and almond tart is a traditional Italian dessert, perfect for spring and summer
Italia
Serve cold
Note
You can enrich the tart with 6 crushed amaretti distributed on the pastry before placing the apricots
| 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 |
