Tart with apricots

Tart with apricots
Tart with apricots Easy summer tart, with fresh apricots and buttered dough. From radicio.com.
4.5 stars rate, from 4 Chefs

Preparation time: 20 minutes 30 minutes waiting | Cooking: 45 minutes | Total time: 1 hour 5 minutes 30 minutes waiting
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 277 Calories | Fat: 12 g.

Materials recipe for the dough:
Flour: 180 g.
Ζάχαρη : 1 tablespoon
Salt: 1/2 teaspoon
Cold butter: 110 g.
Cold water: 2 - 4 tablespoons
Materials recipe for stuffing:
ripe apricots: 600 g.
Ζάχαρη : 100 g.
Salt: 2 pinches

1. Put the flour with the sugar and salt in a bowl. Add the diced butter. Rub the mixture with your hands to make it like sand. Add 2 spoons of water and knead lightly to make dough. If necessary, add another tablespoon of water. Make the dough ball, press to flatten disk, Wrap it in cling film and refrigerate 30 minutes.
2. Meanwhile, prepare the apricots: wash them well and cut them in half. Take out the stone (Note.1) and cut the apricots into smaller pieces. Put them in a bowl and mix them with the sugar and salt.
3. Preheat oven to 205 degrees. Take the dough out of the fridge and put it on non-stick baking paper. With a rolling pin, open it on a tray, 28 from. about. Arrange the apricots you prepared on top, leaving about 3 from. all around freely. Lift the dough and turn it over the apricots. If there was any juice left in the bowl where you had the apricots, you empty them in the tart too.
4. As with the oil paste, transfer the tart to a baking sheet and bake in the oven for 45 minutes. You take it out and wait for it to cool down enough before you cut it. Eat lukewarm or at room temperature, plain or with cream or ice cream.
Note.1: You can keep the seeds, to dry them and breaking with a nutcracker, to use their interior. They are eaten raw (are considered potent anti-cancer), but no more than 5 seeds a day, in salads or in muesli. In sweets and jams it gives a nice bitter almond aroma.

Prepared in 26 June 2014 by Luise

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