Apricot tart

Apricot tart is a delightful dessert, perfect for warm summer days or any occasion when we want to indulge in something sweet and fragrant. This recipe combines a delicate, creamy dough with a delicious apricot filling, offering an explosion of flavors and textures. Additionally, the tart is easy to make and does not require sophisticated ingredients, making it ideal for cooks of all levels.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 8

Ingredients
*For the dough:*
- 250 g flour
- 3 tablespoons powdered sugar
- 100 g cold butter, cubed
- 1 egg
- 1 pinch of salt
- Zest of one lemon or orange
- 2 tablespoons vanilla extract
- 2 tablespoons sour cream (or water/milk, as preferred)

*For the vanilla cream:*
- 500 ml milk
- 3 tablespoons flour
- 100 g butter
- 3 eggs
- 1 vanilla essence (vanilla pod, vanilla sugar)

*For the filling:*
- 500 g fresh apricots, halved or quartered
- 1 packet of cake gel, prepared according to the instructions on the packet

Step 1: Preparing the dough
Start by combining the flour, powdered sugar, and salt in a large bowl. This mixture will provide a pleasant flavor and a light texture to your dough. Add the cold butter cut into cubes and, using your fingertips, work it into the flour until you achieve a texture similar to fine sand. It is important not to overwork the dough, to avoid making it too elastic.

Add the egg, extracts, and citrus zest, followed by the sour cream. Gently knead until the ingredients are well combined, forming a homogeneous dough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for one hour. This step is essential, as chilling the dough will make it easier to roll out and prevent deformation during baking.

Step 2: Baking the dough
Once the dough has rested in the refrigerator, preheat the oven to 180°C. Grease a tart pan with butter or use cooking spray to prevent sticking. Roll out the dough on a lightly floured surface and transfer it to the pan, ensuring the dough evenly covers the edges.

Trim excess dough from the edges and use a fork to prick the base of the dough. This will allow steam to escape, preventing it from puffing up. Bake the tart in the preheated oven for 25-30 minutes, or until golden and crisp. Once done, let it cool completely.

Step 3: Preparing the vanilla cream
Heat the milk in a double-bottomed pot to prevent burning. In another bowl, whisk the eggs with the sugar until frothy and the sugar is completely dissolved. Add the flour and mix well, ensuring there are no lumps.

When the milk starts to boil, add the egg and flour mixture, stirring vigorously. Continue mixing over low heat until the cream thickens, having a consistency similar to sour cream. Finally, add the vanilla essence and butter, stirring until the butter is completely melted. Allow the cream to cool slightly before pouring it over the baked tart base.

Step 4: Assembling the tart
Once the cream has cooled, pour it evenly over the tart base. Carefully arrange the halved apricots on top, arranging them nicely. Prepare the cake gel according to the instructions on the packet and pour it over the apricots, ensuring they are evenly covered.

Let the tart cool at room temperature, then place it in the refrigerator to set the gelatin. It is recommended to wait at least two hours before serving, to allow the flavors to meld and the gelatin to stabilize.

Serving suggestions
The apricot tart is served cold, plain or with a dollop of fresh whipped cream on top. You can also add vanilla ice cream or a caramel sauce for extra flavor. This tart is perfect to be enjoyed alongside a fruit tea or a sweet wine.

Nutritional benefits
This apricot tart is not just a treat, but also a source of vitamins. Apricots are rich in vitamin A, which supports skin and eye health, and are low in calories. The flour and butter provide essential carbohydrates and fats, while the eggs contribute quality proteins.

Frequently asked questions
1. Can I use other fruits instead of apricots?
Of course! You can substitute apricots with peaches, cherries, or apples, depending on the season and your preferences.

2. How can I make the tart less sweet?
You can reduce the amount of sugar in the dough and cream, or use alternative sweeteners like stevia or honey.

3. What can I do with leftover dough?
If you have leftover dough, you can use it to make cookies or biscuits. Add chocolate, nuts, or spices to give it a personal touch.

4. How do I know when the cream is thick enough?
When the mixture starts to boil and large bubbles form, and the cream becomes dense, it’s time to take it off the heat.

5. Can I freeze the tart?
The tart can be frozen, but it is recommended to consume it fresh to enjoy its flavors and textures.

So, prepare your ingredients and let yourself be carried away by the magic of cooking! The apricot tart is not just a recipe, but an experience that will bring smiles to you and your loved ones. Enjoy!

 Ingredients: For the dough: 250g flour, 3 tablespoons powdered sugar, 100g butter, 1 egg, a pinch of salt, citrus zest, essence, 2 tablespoons sour cream (water or milk). For the vanilla cream: 500ml milk, 3 tablespoons flour, 100g butter, 3 eggs, vanilla essence (vanilla pod, vanilla sugar). Other ingredients: 500g apricots, 1 packet of cake jelly.