Tart with Apricot Compote and Fresh Apricot Pieces
Description:
A dessert that combines the softness of apricot compote with the freshness of fresh apricot pieces. The buttery and crumbly shortcrust pastry base envelops the sweet and fruity filling, while the crunchiness of fresh apricots adds a natural flavor and a contrast of textures.
Details:
- Servings: 6-8 people
- Difficulty: Easy
- Total time: 1 hour
- Preparation: 20 minutes
- Rest: 30 minutes
- Cooking time: 30 minutes
- Allergens: Gluten, lactose (butter), eggs
Ingredients:
For the base:
- 300 g of 00 flour
- 150 g cold butter, cubed
- 100 g of icing sugar
- 1 whole egg
- A pinch of salt
For the filling:
- 210 g of apricot compote
- 2 fresh apricots (chopped)
Step by Step Preparation:
- Prepare the shortcrust pastry:
- In a large bowl, combine the flour, diced butter, and pinch of salt. Work the mixture with your hands or a fork until it resembles sand.
- Add the powdered sugar and egg. Knead quickly until the dough becomes smooth.
- Wrap the dough in cling film and leave it to rest in the fridge for 30 minutes.
- Assemble the tart:
- Roll out the dough on a floured surface until about 5mm thick.
- Line a tart pan (about 22 cm in diameter) with the pastry. Trim the excess from the edges.
- Spread the apricot compote evenly over the base of the pastry.
- Spread the fresh apricot pieces over the apricot compote.
- Decorate and cook:
- With the leftover pastry, you can create strips to arrange over the apricot pieces to form a decorative grid, or leave the filling completely exposed for a simpler look.
- Bake in a preheated oven at 180°C for 30 minutes or until the pastry is golden brown.
- Serve:
- Let it cool completely before serving, so that the tart sets and the filling doesn't drip.
Alternative Suggestion:
You can sprinkle flaked almonds over the apricot compote before baking to add a touch of crunch and extra flavor.
Thanks for reading!
I hope these ideas inspire you to enjoy our apricot compote to the fullest. Happy preparation! 😊
