Almond tart with apricots

The most delicate almond cream with lemon notes, juicy baked apricots and a thin crust of crispy dough - all this is almond tart with apricots!

The dough can be prepared in advance, it is perfectly stored in the refrigerator for up to 3 days. At the right moment, you will only roll and whip the cream - it takes no more than 15 minutes.

Recipe for the Almond Tart with the Africans Gotta:

Test:
200g wheat flour
50g fine crystal sugar
100 g of very cold butter (we recommend putting the butter in the freezer for 10 minutes)
1 yolk
1-2 tbsp of ice water (if required)

Cream:
125g roasted almonds
125g butter
125g sugar
peel 1 lemon
3 eggs

300g ripe apricots
1 tbsp sugar

How to cook:

1. For the test in the bowl of the blender, mix flour, sugar and butter, whip it to a homogeneous crumb. Add the yolk.



2. Mix the dough, if necessary, adding ice water for 1 tsp, and collect the dough in a ball.

Wrap the dough with food film and put in the refrigerator for at least 30 minutes.

3. Warm the oven to 180°C.

4. Roll dough with a diameter of 3-4 cm more shape.

With the help of a roller, move the dough into the form and tamp tightly. Form the sides and make punctures with a fork so that the dough does not swell.


5. Put it in the oven for 10 minutes.

6. For cream, grind almonds into flour or small crumb as much as the harvester allows.

To facilitate the process, you can add 1 tsp of sugar, then the almonds will not clump.
7. Beat softened butter with sugar.
Add peel and eggs one by one, whipping well after each.


8. Inject almonds and whip quickly for 30 seconds.



9. Pour the cream into a hot form, add halves of apricots on top, sprinkle with sugar and put in the oven for 45-55 minutes until ready.



10. Cool in the form to room temperature, then move to the dish.



11. Serve in a warm or chilled form.



Source: domashniy.ru/