Apricot tart with marzipan cream

Name: Apricot tart with marzipan cream - Ludovica J.
Ingredients: Shortcrust pastry: 200 g flour; 100 g butter at room temperature; 50 g powdered sugar; 1 egg; a pinch of salt; a pinch of baking powder (in this case; baking powder is added to make the pastry crumbly; not to make it rise); lemon zest. Cream and filling: 100 g marzipan; 3 eggs; 250 g sour cream; 120 g butter; 2 tablespoons of flour; a pinch of salt (if you feel the need; add 1; 2 tablespoons of sugar; my marzipan was quite sweet; and I didnt add more sugar); 1 kg apricots; halved and pitted.

Desert - Apricot tart with marzipan cream by Ludovica J. - Recipia

Apricot Tart with Marzipan Cream – a refined dessert, perfect for impressing guests or indulging yourself during moments of relaxation. This simple yet elegant recipe combines the sweetness of apricots with the fine texture of marzipan, creating an explosion of flavors that will captivate you from the first bite. The total preparation and baking time is approximately 1 hour, yielding 8 delicious servings. Necessary ingredients: For the dough: - 150 g soft butter, at room temperature - 100 g powdered sugar - 250 g flour - 1/2 packet of baking powder - 1 egg - A pinch of salt For the filling: - 500 g fresh apricots, pitted and halved - 200 g marzipan - 2 eggs - 100 g sugar - 100 ml heavy cream - 1 teaspoon almond extract (optional) Preparation: 1. Start by preparing the dough. In a large bowl, cream the soft butter with the powdered sugar using a mixer or spatula until you achieve a fluffy and smooth cream. This step is essential for obtaining a tender and flavorful crust. 2. Add the egg and mix well. Then, incorporate the flour mixed with baking powder and salt. Mix everything until a homogeneous dough forms. Do not knead too much to avoid elasticity. 3. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This will help the dough firm up, making it easier to roll out later. 4. Meanwhile, prepare the filling. Grate the marzipan into a bowl, then add the eggs, sugar, cream, and almond extract. Mix well until you obtain a smooth composition. If you desire a more intense flavor, you can add a few drops of vanilla extract. 5. Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured surface until you obtain a thin sheet. Place it in a 24 cm tart pan, making sure to cover the edges. Prick the dough with a fork to prevent air bubbles during baking. 6. Pour the marzipan filling over the dough, then place the apricot halves on top, cut side up. This detail will not only look wonderful but will also allow the fruit juices to absorb into the marzipan cream. 7. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is firm and the dough is lightly golden. Let the tart cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 8. Serving is a special moment! You can sprinkle a little powdered sugar on top for a pleasing visual effect and add a touch of elegance. Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for a contrast of temperatures and textures. Practical tips: - If you don’t have fresh apricots, you can use canned or frozen apricots, but make sure to drain them well to avoid excess water in the tart. - You can experiment with other fruits, such as peaches or plums, for delicious variations of this recipe. - Ensure that the butter is soft but not melted to achieve a perfectly tender dough. This apricot tart with marzipan cream is not only a quick dessert but also a true culinary gem that will bring a touch of refinement to any occasion. Enjoy every bite and revel in your creation!