Apricot almond tart
Instructions
Prepare the base by mixing flour with lemon zest and sugar.
Cut the butter into small cubes and embed to the mix.
Lightly grease a pan of 22-24 inches in diameter and grooved edges with dough foderatela the bottom and along the edges.
Prick the base with a fork and place in the fridge for 30 minutes.
Turn on oven to 190 degrees.
Roll out the dough on the baking paper and fill with dried beans.
Put in the oven, in the Middle, for 10 minutes.
Remove the beans and paper and put the Pan in the oven for another 10 minutes.
remove from oven and let cool.
For the filling mix the cream with the egg, the egg yolk, sugar and almond essence.
Remove apricot kernels and cut them into quarters.
Distribute them based on pasta and cover with the cream.
Put in the oven for 35-40 minutes.
Let cool.
The low heat melt the apricot jam and mix with lemon juice.
The polished surface of the Jam Tart still warm and sprinkle with almond flakes.
Served cold.
NB.
Is it possible to enrich the tart with 6 amaretti to distribute the dough before you place the apricots.
Ingredients and dosing for 8 persons
- For the dough:
- 200 g of flour
- 50 g of rice flour
- 80 g of cane
- 180 g of butter
- == 1 lemon (zest)
- For the filling:
- 15 cl of cooking cream
- 1 egg
- 1 egg yolk
- 30 g of cane
- 500 g of apricots
- Few drops of almond essence
- For decoration:
- 6 tablespoons of apricot jam
- 1 tablespoon of lemon juice
- 30 g of shredded roasted almonds