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Tart with Apricots and Cream

17/11/2023

The tart with apricots and cream is a classic and delicious dessert, perfect for a snack or as the end of a meal. Here is the recipe for preparing a tart with apricots and cream.

Ingredients

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 120 g of icing sugar
  • 1 whole egg
  • 1 yolk
  • A pinch of salt
  • Zest of 1 lemon

For the pastry cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of type 00 flour
  • 1 vanilla pod or vanilla extract

For the topping:

  • Fresh apricots to taste (about 500 g)
  • Sugar to taste (if you want to caramelize)
  • Dessert jelly (optional for glazing)

Preparation

  1. Start with the shortcrust pastry: mix the flour, icing sugar, and cold cubed butter in a bowl. Work quickly with the tips of your fingers until you get a sandy mixture.
  2. Add the whole egg, yolk, salt, and lemon zest. Combine everything until a homogeneous dough is formed. Form a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.
  3. In the meantime, prepare the pastry cream: Heat the milk with the split vanilla pod to let the seeds come out in a saucepan.
  4. In a bowl, whisk the yolks with the sugar until fluffy, add the sifted flour, and mix well.
  5. When the milk comes to a boil, remove the vanilla pod and pour it into the bowl with the yolks, continuing to stir.
  6. Put the mixture back on the heat and, while stirring, cook it until it thickens.
  7. Once the cream is ready, transfer it to a bowl and cover it with cling film in contact, then let it cool down completely.
  8. Take the shortcrust pastry, roll it out on a floured surface, and use it to line a previously buttered and floured tart pan. Prick the bottom with a fork.
  9. Pour the cooled pastry cream over the pastry base and level it with a spatula.
  10. Cut the apricots in half, remove the pit, and arrange them on the cream, with the cut side facing up. If desired, sprinkle with a little sugar to caramelize the surface.
  11. Bake in a preheated oven at 180 °C for about 40 minutes or until the shortcrust pastry is golden brown.
  12. If you wish, after baking, glaze the fruit with dissolved dessert jelly following the instructions on the package to give it shine.

Trivia

The tart is one of the most beloved desserts in Italy, and its version with apricots is particularly appreciated in the summer season when the fruit is at its peak ripeness and sweetness. In some variations, apricots can be marinated with liqueurs or spices before being placed on the cream, adding an extra touch of flavor to the dessert.

Tart with Apricots and Cream