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Apricot Tart

🇫🇷 France

Servings: 12 Prep: 30 minutes Cook: 35 minutes Total: 1 hour 5 minutes

Ingredients

  • 10-12 apricots
  • 1 tbsp brown sugar
  • 3 tbsp apricot jam
  • 1 tbsp Grand Marnier (or water)
  • 2 tbsp chopped unsalted pistachios
  • 150 g flour (spelt type 630 or wheat type 450)
  • 100 g ground almonds, unpeeled
  • 125 g cold butter
  • 50 g raw cane sugar
  • 1 pinch salt
  • 1 egg yolk
  • 1-2 tbsp cold water
  • 250 g mascarpone
  • 80 g raw cane sugar
  • 1/2 packet vanilla pudding powder
  • 1/4 tsp ground vanilla (or scraped seeds of 1/2 vanilla pod)
  • 2 eggs

Steps

  1. Halve and pit the apricots, then toss them with brown sugar; set aside.
  2. For the dough, combine flour, ground almonds, cold butter, raw cane sugar, and salt; work into crumbs.
  3. Add the egg yolk and cold water, and knead quickly into a smooth dough.
  4. Wrap the dough and chill in the refrigerator for at least 30 minutes.
  5. Roll out the chilled dough and press it into a tart pan, forming an even base and edge.
  6. For the mascarpone cream, whisk together mascarpone, raw cane sugar, vanilla pudding powder, ground vanilla, and eggs until smooth.
  7. Pour the mascarpone cream into the tart shell.
  8. Arrange the apricot halves on top of the cream, cut side up.
  9. Bake in a preheated oven until the filling is set and the crust is golden, about 35 minutes.
  10. Let the tart cool slightly, then warm the apricot jam with Grand Marnier (or water) and brush over the apricots.
  11. Sprinkle with chopped pistachios before serving.

Source: www.madamecuisine.de