Apricot & Peach Tart is the nomero uno that comes to most people’s mind when it arrives to a perfect dish. Today, we are going to tell you instructions on preparing a appetizing Apricot & Peach Tart.
We hope you got insight from reading it, now let’s go back to apricot & peach tart recipe. To cook apricot & peach tart you only need 14 ingredients and 10 steps. Here is how you do that.
Firstly, here are the ingridients that you should ready to serve Apricot & Peach Tart:
- Prepare of Tart Crust.
- Take 1 1/4 cups (180 g) of flour.
- Take 1/2 cup (55 g) of powdered sugar.
- Take pinch of salt.
- Get 1/2 cup (115 g) of cold butter.
- Prepare 1 of large egg.
- Get 1/2 tsp of vanilla extract.
- Get of Filling.
- You need 400 g of apricots.
- You need 400 g of peaches.
- Use 35 g of almond powder.
- You need 1 of vanilla sugar.
- Prepare 1 tbsp of honey (liquid).
- Get of blueberries and fresh mint for decoration (optional).
After preparing the ingridients, now we are ready to make our yummy Apricot & Peach Tart:
- Process flour, sugar, and salt in a food processor just until combined. If you don’t have a food processor, you can do this by using a pastry cutter or two forks. Add butter and pulse until the mixture resembles coarse meal (10-15 pulses)..
- Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. The dough should be crumbly, do not pulse all the way until it forms a ball..
- Turn dough to a lightly floured surface. Using your hands, form into a ball. It should come together easily. Flatten the ball to form a thick disc. Wrap with plastic wrap and refrigerate for min. 1 hour..
- Take dough out of the fridge and let it sit on the counter for a few minutes. On a lightly floured surface, roll the dough out into an 11-inch/28-cm circle, then place gently into a 9-inch/23-cm tart pan (with a removable bottom if you have one). With a sharp knife, trim the edges of the pastry to fit the pan..
- Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes (frozen dough is less prone to shrinking while baking)..
- Preheat the oven to 375F/190C and place rack in the center. Prick the pie crust with a fork. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights or uncooked rice, making sure they’re fully distributed over the entire surface..
- Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil, then bake for 5 more minutes uncovered. Let it the crust cool while you cut the fruit for filling..
- Mix almond powder with vanilla sugar and sprinkle the mixture in the bottom of the tart. Now place the slices of apricot and peach (alternating, in circles around the tart) in order to create the rose effect. Sprinkle 1 tbsp honey on top..
- Bake for 20-25 minutes. You will want the fruit to be well cooked, but for the tart edges not to burn..
- Let the tart cool for at least 10 minutes. Decorate with blueberries and fresh mint leaves (optional)..
If apricots are ripened properly, they are delicious. The flesh has a soothingly soft texture. It tastes sweet to very sweet and it is quite juicy. apricot (n.) Asian tree having clusters of usually white blossoms and edible fruit resembling the peach apricot (n.) downy yellow to rosy-colored fruit resembling a small peach Apricot – Making Homes Beautiful. Apricot, (Prunus armeniaca), stone fruit of the family Rosaceae (order Rosales), closely related to peaches, almonds, plums, and cherries. Apricots are cultivated throughout the temperate regions of.
Recipe : Apricot & Peach Tart
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