Apricot tart with vanilla cream

Name: Apricot tart with vanilla cream
Ingredients: 250 g flour; 3 tablespoons powdered sugar; 1 teaspoon grated citrus zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 100 g cold butter; 1 egg; 2 tablespoons sour cream; 5 g butter for greasing the pan; 500 ml milk; 3 eggs; 100 g sugar; 3 tablespoons flour; 1 teaspoon vanilla extract; 100 g butter; 500 g apricots; 1 sachet clear cake glaze; 250 ml water

Dessert - Apricot tart with vanilla cream by Angela P. - Recipia

Apricot tart with vanilla cream has a tender crust, vanilla cream and glossy fruit under a thin layer of jelly. The baked crust holds the soft cream, while the fresh apricots stay visible in this tart. I choose apricots that slice cleanly and aren’t soft near the pit. Preparation: 25 minutes. Cooking: 43 minutes. Resting: 120 minutes. Total time: 188 minutes. Serves: 8. About 520 kcal and 11 g protein per serving.

Ingredients

For the dough

250 g flour
3 tablespoons powdered sugar
1 teaspoon grated citrus zest
1 teaspoon vanilla extract
1/4 teaspoon salt
100 g cold butter
1 egg
2 tablespoons sour cream
5 g butter for greasing the pan

For the vanilla cream

500 ml milk
3 eggs
100 g sugar
3 tablespoons flour
1 teaspoon vanilla extract
100 g butter

For the topping

500 g apricots
1 sachet clear cake glaze
250 ml water

Preparation

1. Mix the flour with the powdered sugar, salt, grated citrus zest and vanilla extract. Add the cold butter, cut into cubes, and rub it in with your fingers until the mixture looks like breadcrumbs, then mix in the egg and sour cream. 2. Bring the dough together, wrap it in plastic wrap and chill for an hour. 3. Heat the oven to 180°C. Grease a 26 cm tart pan with 5 g of butter, roll out the dough and fit it into the pan. Bake for 30 minutes, until the edges are lightly browned, then leave the crust to cool for 30 minutes. 4. Put the milk in a pot and bring it to a boil in about 5 minutes. Meanwhile, beat the eggs with the sugar until it dissolves, then mix in the flour. 5. Pour the egg mixture into the hot milk, stirring vigorously. Cook the cream over low heat for 8 minutes, until it thickens to the consistency of sour cream. Take the pot off the heat, add the vanilla extract and butter, then stir. 6. Leave the cream to cool for 30 minutes, then spread it over the cooled crust. 7. Cut the apricots into halves or slices and arrange them over the cream. Prepare the sachet of clear cake glaze with 250 ml of water, following the package instructions, then pour it over the fruit. 8. Chill the tart for 30 minutes, until the jelly sets.

Notes

Keep the tart covered in the fridge for up to 3 days; the crust gradually softens from the cream. A 26 cm pan makes a thin crust, while a smaller one gives you a taller layer and may need a little more baking time. Choose firm, ripe apricots that slice cleanly without getting crushed. Very juicy fruit can leave liquid under the jelly, so dry the slices well after cutting them. If you don’t have sour cream for the dough, use 2 tablespoons of cold water instead. The flour for the cream can be sifted before mixing, and keeping the whisk on the bottom of the pot helps stop the cream from catching. The jelly spreads more easily while it’s still fluid, so arrange the apricots before preparing it. The dough contains gluten, and the cream contains dairy and eggs. Serve the slices cold, with unsweetened black tea.