Apricot Tart with Almonds

With its beautiful, vibrant sunny color, this tart will bring a smile to your face.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 14 pieces Apricot, raw

  • 2 spoons Alcohol, Liqueur, Crème de Menthe

  • 50 g Nuts, almonds

dough

  • 180 g Wheat flour, white, multi-purpose

  • 90 g Butter, unsalted

  • 1 piece Egg, fresh

  • 60 g Powdered sugar

  • 1 teaspoon Powdered sugar

  • 0.5 teaspoons Lemon zest, fresh

  • 0.5 teaspoons Orange, shell

  • 1 pinch Salt, table

filling

  • 125 g Cheese, cottage cheese, from skimmed milk

  • 1 dl Sweet cream

  • 70 g Powdered sugar

  • 1 teaspoon Juice, lemon

  • 1 teaspoon Powdered sugar

  • 1 teaspoon Lemon zest, fresh

  • 1 piece Egg, fresh

  • 0.5 dl Milk, partially skimmed

Steps

  1. Sift the flour into a bowl and add the diced butter, egg, powdered sugar, vanilla sugar, lemon and orange zest, and salt. Knead everything together into a crumbly dough. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

  2. Preheat the oven to 180°C. Take the dough out of the refrigerator and roll it out on a floured surface to a thickness of 0.5 cm. Carefully place the dough into the baking dish, pressing it firmly against the bottom and sides. Trim off any excess dough. Prick the dough several times with a fork. Place parchment paper over the dough and fill it with dry beans. Bake in the preheated oven for 10 minutes. Remove the baking dish from the oven and take out the parchment paper and beans. Reduce the oven temperature to 170°C.

  3. In a clean bowl, place the cottage cheese and lightly mash it with a fork. Then mix in the sweet cream, powdered sugar, egg, lemon juice, vanilla sugar, and grated lemon zest. Slowly pour in the milk while continuously stirring to achieve a smooth and not too runny mixture. Place the filling in the refrigerator for a few minutes.

  4. Wash the apricots, cut them in half, and remove the pits. Slice the apricot halves into several pieces. Place the slices in a bowl and pour liqueur over them. Take the filling out of the refrigerator and pour it into the baking dish with the dough. Arrange the apricots over the filling and sprinkle with almonds.

  5. Return the baking dish to the preheated oven. Bake the tart for about 50 minutes. Once baked, remove the tart from the oven and let it cool. Cut it into slices, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 181.03 kcal
  • Fat: 6.84 g
    • Saturated Fat: 3.14 g
  • Carbohydrates: 23.85 g
    • Sugars: 13.5 g
  • Protein: 4.21 g
  • Fiber: 1.57 g

Advice

It’s best to use organic citrus fruits, as their peel is not treated with pesticides. If organic citrus is not available, immerse the lemon and orange in boiling water for a few minutes and wipe them well to remove the wax, which contains toxins.