Apricot tart


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A tart that can be made with any kind of fruit you will like ...

  • For the dough:
  • 2 eggs
  • 9 tablespoons sugar
  • 9 tablespoons oil
  • 9 tablespoons milk
  • 12 tablespoons flour
  • 1 baking powder

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot tart:

Mix eggs with sugar, add oil and continue to mix until incorporated. Mix the flour with the baking powder and place it over this mixture, alternating with the milk.
The dough should be thicker than the pancakes.

Line the tray with baking paper. Pour half of the dough and put for 10-12 minutes in the oven heated to 180C. Remove and add the apricots, pour the rest of the dough and bake for another 30-40 minutes. When ready, powder with sugar, cut when completely cooled.


Apricot tart

& Icirc & # 539i need for dough:
200 g f & # 259in & # 259
100 g butter
50 g zah & # 259r
1 pinch of salt
1 v & acircrf of baking powder
& Icirc & # 539i need for stuffing & # 259:
800 g apricots
juice from 1 orange & # 259
1 tablespoon quince or quince jam
5 tablespoons coconut
10-12 apricot seeds

Prepare the dough:
Mix the egg with the sugar, and after the sugar crystals melt, add the soft butter, the baking powder and the sifted flour. Fr & # 259m & acircn & # 539i aluatul, & icircl ambalezi & icircn foil de plastic & # 537i & icircl p & # 259strezi 1/2 or & # 259 & icircn frigider. Spread the dough on a flat surface and press it with a flour and tart with it the shape of a tart with a diameter of 30 cm. Bake the sheet in a few places and bake for 15 minutes over medium heat.
Please fill in the following form:
Boil 250 g of cleaned apricots, peeled and cut into cubes, and then cover them for 10 minutes. Blend the boiled fruit in a blender and mix the puree with the orange juice and the pellet. Stir in the remaining fruit for 3-4 minutes, then drain. Take the dough out of the oven, sprinkle with coconut and arrange the apricot quarters more aesthetically pleasing. Continue baking for 15 minutes. Once the tart is ready, grease the fruit with flavored fruit paste and sprinkle with the peeled apricot kernels and finely chop.

12 for preparation: 40 min baking: 30 min
Re & # 539et & # 259 by Paulina B & icircn & # 539 & # 259, Slatina, Olt County


Fraged dough and juicy fruit filling & # 8211 a guaranteed success, ready in just 30 minutes!

We present you a delicious apricot tart recipe. Get a fascinating dessert in record time and extremely simple. The tart has a very appetizing look and irresistible aroma, which will certainly not leave anyone indifferent. Enjoy your loved ones with the most successful combination of delicious tender dough and juicy fruit. If you want to accentuate the taste of apricots & # 8211 grease the top with apricot jam. If you want a less common dessert, grease the top with black currant jam, blueberries or raspberries.

INGREDIENTS

METHOD OF PREPARATION

1. Sift the flour. Mix it with diced soft butter (at room temperature), egg yolk, salt, 1 tablespoon sugar and water. It is best to mix with your hands. Get a crumbly meal. Give the dough a round shape, wrap it in cling film and refrigerate for 30 minutes.

2. Prepare the apricots: make two small, x-shaped cuts on each one. Pour boiling water into the apricot bowl and leave for a few seconds. Drain the hot water and immediately pour into the apricot bowl cold water. Cut them and remove the seeds.

3. Arrange the dough on the work surface, sprinkled with a little flour. Spread the dough in a 0.5 cm thick countertop. Arrange the obtained top in a baking dish (24 cm in diameter), preventively greased with oil. Form the border.

4. Grease the dough with apricot jam. Arrange the apricot halves in shape, as densely as possible, with the core facing up. Sprinkle the fruit with sugar and shape into a preheated oven at 200 ° C for 30 minutes.

Note: Serve the tart with ice cream or whipped cream. If desired, you can complete the dessert with hazelnuts, almonds or walnuts.

Watch the preparation in the video below.


Our team wishes you good luck with your loved ones!


Apricot and rosemary tart

The more unique the combination, the more I want to try it. And the rosemary put in an apricot tart seemed to me something unusual, but also very appropriate. Because in a well-cooked apricot you can find a strong sweetness and notes of brown sugar and orange blossoms, and rosemary soothes them because it has a hint of sharpness and a slightly bitter taste.

I played in this tart with a freshly discovered dough and a filling with beurre noisette, which added a taste of baked walnuts. And I was happy with what you came up with.

This is the tart you put on the table on Sunday at noon, when you gather the whole family. It's not very good-looking, but in this simple aspect there is a combination that promises to cause you some applause at the end.

Apricot and rosemary tart

Ingredients for a 22cm / 8 serving tray

  • 115g butter
  • 35g powdered sugar
  • 150g flour
  • 75g almond flour
  • a pinch of salt
  • 1 or

  • 175g butter
  • 190g sugar
  • 25g flour
  • 2 eggs
  • 1 yolk
  • 1 teaspoon freshly chopped rosemary
  • 5-6 apricots cut into slices

*** There are three more important things to mention:

  • For the brave, you can put even more rosemary in the filling.
  • Good and very well cooked apricots are very important in the final taste. If they are sour, they will also give a sour taste to the filling.
  • This tart is good at room temperature, but it's perfect only the next day, after sitting in the fridge.

Method of preparation:

For the dough, rub the soft butter with the powdered sugar until a cream forms. Add in two slices the flour mixed with the almond flour and a pinch of salt and continue to mix until incorporated. At the end, add the whole egg to the mixture well.

You will get a soft and quite sticky dough. Take it out on a food foil, flatten it and wrap it completely in foil. Refrigerate for at least 1 hour.

For the filling, prepare beurre noisette first. That is, caramelized butter. Put the diced butter in a double-bottomed saucepan and put it on medium heat. Let it melt. After it has melted, continue boiling it until small brown spots begin to form on the base of the pan, a sign that the butter is starting to caramelize. Take the butter off the heat and let it cool.

Mix the sugar, flour, eggs, egg yolk and finely chopped rosemary in a bowl. Then gradually incorporate the caramelized butter, mixing very well after each addition. You need to get a lump-free mixture through it. Let the filling cool for at least 1 hour.

*** I did these two steps the day before I baked the tart. And I left the dough and the filling cold overnight.

For assembling and baking the tart:

Remove the dough from the cold and spread it on a sheet with a diameter large enough to cover the base and the walls of the tray. He works fast, on a puddle lined with flour. The dough has a lot of butter and the more time you spend spreading it the more the butter will soften.

Place the dough in the pan, press well on the base and walls and cut off the excess edges.

Pour the prepared filling with caramelized butter and place apricot slices through it.

Put the tray back in the fridge for as long as possible preheat the oven to 170C.

Bake the tart for 60 minutes. After the first half hour, sprinkle almond flakes on top of it and then cover the whole tray with aluminum foil. Otherwise you risk browning too much on the surface. Remove the foil after 25 minutes and leave the cake to bake for another 5 minutes.

The tart is ready when its filling has set.

Remove the tart from the oven and be patient for at least a few hours to cool well before cutting it. I like it even more when it's cold, from the fridge, the next day.

Related posts

Childhood cake… Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

Share your thoughts Cancel reply

Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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If you are a European resident, you have the right to access the personal information we hold about you and to request the correction, updating or deletion of your personal information. If you wish to exercise this right, please contact us through the section: GDPR consumer rights.

In addition, if you are a European resident, please note that we process your information in order to fulfill the contracts we may have with you or to pursue the legitimate business interests listed above.

Change

We may update this privacy policy from time to time to reflect, for example, changes in our practices or for other operational, legal or regulatory reasons.

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For more information about our privacy practices, if you have questions or if you want to make a complaint, please contact us by e-mail at [email protected]

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Apricot and rosemary tart

The more unique the combination, the more I want to try it. And the rosemary put in an apricot tart seemed to me something unusual, but also very appropriate. Because in a well-cooked apricot you can find a strong sweetness and notes of brown sugar and orange blossoms, and rosemary soothes them because it has a hint of sharpness and a slightly bitter taste.

I played in this tart with a freshly discovered dough and a filling with beurre noisette, which added a taste of baked walnuts. And I was happy with what you came up with.

This is the tart you put on the table on Sunday at noon, when you gather the whole family. It's not very good-looking, but in this simple aspect there is a combination that promises to cause you some applause at the end.

Apricot and rosemary tart

Ingredients for a 22cm / 8 serving tray

  • 115g butter
  • 35g powdered sugar
  • 150g flour
  • 75g almond flour
  • a pinch of salt
  • 1 or
  • 175g butter
  • 190g sugar
  • 25g flour
  • 2 eggs
  • 1 yolk
  • 1 teaspoon freshly chopped rosemary
  • 5-6 apricots cut into slices

*** There are three more important things to mention:

  • For the brave, you can put even more rosemary in the filling.
  • Good and very well cooked apricots are very important in the final taste. If they are sour, they will also give a sour taste to the filling.
  • This tart is good at room temperature, but it's perfect only the next day, after sitting in the fridge.

Method of preparation:

For the dough, rub the soft butter with the powdered sugar until a cream forms. Add in two slices the flour mixed with the almond flour and a pinch of salt and continue to mix until incorporated. At the end, add the whole egg to the mixture well.

You will get a soft and quite sticky dough. Take it out on a food foil, flatten it and wrap it completely in foil. Refrigerate for at least 1 hour.

For the filling, prepare beurre noisette first. That is, caramelized butter. Put the diced butter in a double-bottomed saucepan and put it on medium heat. Let it melt. After it has melted, continue boiling it until small brown spots begin to form on the base of the pan, a sign that the butter is starting to caramelize. Take the butter off the heat and let it cool.

Mix the sugar, flour, eggs, egg yolk and finely chopped rosemary in a bowl. Then gradually incorporate the caramelized butter, mixing very well after each addition. You need to get a lump-free mixture through it. Let the filling cool for at least 1 hour.

*** I did these two steps the day before I baked the tart. And I left the dough and the filling cold overnight.

For assembling and baking the tart:

Remove the dough from the cold and spread it on a sheet with a diameter large enough to cover the base and the walls of the tray. He works fast, on a puddle lined with flour. The dough has a lot of butter and the more time you spend spreading it the more the butter will soften.

Place the dough in the pan, press well on the base and walls and cut off the excess edges.

Pour the prepared filling with caramelized butter and place apricot slices through it.

Put the tray back in the fridge for as long as possible preheat the oven to 170C.

Bake the tart for 60 minutes. After the first half hour, sprinkle almond flakes on top of it and then cover the whole tray with aluminum foil. Otherwise you risk browning too much on the surface. Remove the foil after 25 minutes and leave the cake to bake for another 5 minutes.

The tart is ready when its filling has set.

Remove the tart from the oven and be patient for at least a few hours to cool well before cutting it. I like it even more when it's cold, from the fridge, the next day.

Related posts

Childhood cake & # 8230Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

Share your thoughts Cancel reply

Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

We use Cookie Technologies that allow you to store information and / or gain access to the information stored on your device to allow the website to function and to personalize the content according to your interests and / or profile, in order to offer you functionalities related to social networks and to analyze website traffic.

We use Cookie Technologies that allow you to store information and / or gain access to the information stored on your device to allow the website to function and to personalize the content according to your interests and / or profile, in order to offer you functionalities related to social networks and to analyze website traffic.

You benefit from the following rights in connection with the processing of personal data, under the conditions established by law: access to data, rectification, deletion or portability of data, restriction of processing, the right to oppose the processing, the right not to be subject to automatic individual decisions .

These cookies must be active for the proper functioning of the site.

If you disable the use of these cookies you will not be able to save your preferences for this site. This means that each time you visit the site you will have to choose what type of cookies you want to use.

This site uses Google Analytics to collect anonymous information about the number of visitors to the site and the most visited pages and articles.

This site also uses embeds from the youtube.com platform to provide you with video content. These embeds can in turn place cookies.

Please activate the use of these cookies in order to be able to permanently improve the site's functionalities.

Please accept the cookies strictly necessary for the proper functioning of the site.

This privacy policy describes how your personal information is collected, used and distributed when you visit www.ciocolatasivanilie.ro

PERSONAL INFORMATION WE COLLECT

When you visit the site, we automatically collect certain information about your device, including information about your web browser, IP address, time zone and some cookies installed on your device. In addition, as you browse pages in the site, we collect information about the individual web pages or products you view, which websites or search terms referred you to the site, and information about how you interact with the site. We refer to this automatically collected information as Device Information.

We collect device information using the following technologies:

Cookies are data files that are placed on your device or computer and often contain a unique anonymous identifier. For more information about cookies and how to disable cookies, visit http://www.allaboutcookies.org.

actions to track the "log files" that appear on the site and data collection, including IP address, browser type, Internet service provider, send / exit pages and date / time records.

tags and pixels are electronic files used to record information about how you navigate the site.

In addition, when you make a purchase or attempt to make a purchase through the site, we collect certain information from you, including your name, billing address, delivery address, email address, and phone number. . We refer to this information as order information.

When we talk about Personal Information in this privacy policy, we are talking about both device information and order information.

HOW DO WE USE PERSONAL INFORMATION?

We use the order information we collect in general to fulfill orders placed through the site (including processing your payment information, arranging shipping and providing invoices and / or order confirmations). In addition, we use this Order Information to:

Communicating with you

In accordance with the preferences you have shared with us, we will provide you with information or advertising materials regarding our products or services.

We use the device information we collect to help us monitor potential risks (especially the IP address) and, in general, to improve and optimize our site (for example, by generating analysis of how our customers navigate and interact with the Site and to evaluate the success of our marketing and advertising campaigns).

PERSONAL INFORMATION SHARING & DATA RETENTION

When you place an order through the site, we will retain your order information, deemed necessary, for our records, unless and until you ask us to delete this information.

We share personal information deemed necessary with third parties to help us process and deliver your orders, as described above.

We also use Google Analytics to help us understand how our customers use the Site - you can read more about how Google uses your personal information here: https://www.google.com/intl/en/ policies / privacy /. You can also opt out of Google Analytics here: https://tools.google.com/dlpage/gaoptout.

Finally, we may also share your personal information with you in order to comply with applicable laws and regulations, to respond to a subpoena, search warrant or other legal request for the information we receive or to protect us in any other way. rights.

DO NOT TRACK Please note that we do not change the data collection and site usage practices when we see the DO NOT TRACK signal in your browser. In this case, only the information necessary to place and process an order will be used. , but not Statistical, Functional or Marketing information (profiling).

YOUR RIGHTS

If you are a European resident, you have the right to access the personal information we hold about you and to request the correction, updating or deletion of your personal information. If you wish to exercise this right, please contact us through the section: GDPR consumer rights.

In addition, if you are a European resident, please note that we process your information in order to fulfill the contracts we may have with you or to pursue the legitimate business interests listed above.

Change

We may update this privacy policy from time to time to reflect, for example, changes in our practices or for other operational, legal or regulatory reasons.

CONTACT US

For more information about our privacy practices, if you have questions or if you want to make a complaint, please contact us by e-mail at [email protected]

Please accept the cookies strictly necessary for the proper functioning of the site.

The ciocolatasivanilie.ro website sends you this Information Note to explain how we process and protect personal data.

We send you this Information Note at the beginning of our interaction through our website.

1. What is a cookie and what is it used for?

Our website uses cookie technology to provide you with a better web service. The data stored by the cookies used on our website never shows personal details on the basis of which an individual identity can be established.

A cookie is a small text file that is stored and / or read by your web browser on your final device's hard drive (e.g, computer, laptop or smartphone) depending on the websites you visit. Cookies also make your interaction with websites safer and faster, because they can remember your preferences (e.g, authentication, language), by submitting the information they contain back to the original website (first-party COOK) or to another website to which they belong (third-party cookies), when you visit that website again using the same end device.

2. How to control cookies

You may withdraw your consent to cookies at any time. To do this, you can block or delete cookies either through your web browser settings or by using third-party software, or by following the specific instructions for the cookie categories in the following sections. In any case, there may be issues with the use of certain parts of the website if you disable cookies.

If you want to remove cookies stored on your devices and configure your web browser to refuse cookies, you can use your web browser preferences settings. You can usually find cookie settings in the "Options", "Tools" or "Preferences" menus in the web browser you use to access our website. Depending on existing web browsers, various means may be used to disable cookies. For more information, please visit the website of your browsers:

  • Cookie settings in Internet Explorer - Internet Explorer
  • Cookie settings in Firefox - Firefox
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Pork chop with apricot sauce and mustard

Ingredient: 4 thin pork chops, two tablespoons of olive oil, half a cup of apricot jam, two tablespoons of Dijon mustard and apple cider vinegar, a teaspoon of garlic powder, a quarter cup of water, salt pepper.

Preparation: for the sauce, mix the apricot jam with the mustard, vinegar, garlic powder and water until smooth. Season the meat with salt and pepper. Heat the oil in a pan and fry the chops for 5 minutes on each side. Remove the chops and place them in a bowl covered with a lid or foil, and pour the apricot sauce into the pan. The fire should be medium to small. Stir and cook for two minutes. Put the chops back in the pan, cover them with sauce and leave them on the fire for another two minutes, then you can serve them.


Fraged dough and juicy fruit filling & # 8211 a guaranteed success, ready in just 30 minutes!

We present you a delicious apricot tart recipe. Get a fascinating dessert in record time and extremely simple. The tart has a very appetizing look and irresistible aroma, which will certainly not leave anyone indifferent.Enjoy your loved ones with the most successful combination of delicious tender dough and juicy fruit. If you want to accentuate the taste of apricots & # 8211 grease the top with apricot jam. If you want a less common dessert, grease the top with black currant jam, blueberries or raspberries.

INGREDIENTS

METHOD OF PREPARATION

1. Sift the flour. Mix it with diced soft butter (at room temperature), egg yolk, salt, 1 tablespoon sugar and water. It is best to mix with your hands. Get a crumbly meal. Give the dough a round shape, wrap it in cling film and refrigerate for 30 minutes.

2. Prepare the apricots: make two small, x-shaped cuts on each one. Pour boiling water into the apricot bowl and leave for a few seconds. Drain the hot water and immediately pour into the apricot bowl cold water. Cut them and remove the seeds.

3. Arrange the dough on the work surface, sprinkled with a little flour. Spread the dough in a 0.5 cm thick countertop. Arrange the obtained top in a baking dish (24 cm in diameter), preventively greased with oil. Form the border.

4. Grease the dough with apricot jam. Arrange the apricot halves in shape, as densely as possible, with the core facing up. Sprinkle the fruit with sugar and shape into a preheated oven at 200 ° C for 30 minutes.

Note: Serve the tart with ice cream or whipped cream. If desired, you can complete the dessert with hazelnuts, almonds or walnuts.

Watch the preparation in the video below.


Our team wishes you good luck with your loved ones!


Ingredients tart with apricot and cream with shock flowers

tart dough

  • 250 grams of flour
  • 100 grams of vanilla powdered sugar
  • 150 grams of butter with 82% fat
  • 1 whole egg
  • 1 pinch of salt
  • in addition: butter for greased form, flour for sprinkling the work surface

chiboust cream infused with shock

  • 300 ml. of milk
  • 10 large shock flowers
  • 3 yolks
  • 175 grams of sugar
  • 30 grams of flour
  • 3 egg whites
  • 40 ml. the water
  • 6 grams of gelatin
  • 1 tablespoon vanilla extract
  • ¼ teaspoon of salt
  • 7-8 apricots (ie 14-16 halves)
  • 100 grams of sugar
  • lemon juice
  • 1 shock flower for decoration

Tart crust

1. For the tart dough, I enjoyed the help of the Heinner Master Collection HPM-1500XMC bowl mixer. I put the flour in the large bowl of the mixer, I added salt, powdered sugar and cold butter, cut into pieces. With the tender dough attachment, I mixed the ingredients until the butter was incorporated into the flour and the mixture looked like a larger grain of sand.

2. I added the egg and mixed quickly enough to bind all the ingredients. They may look dry, but do not add more than 2-3 tablespoons of cold water and only if strictly necessary. When the dough balls start to adhere to each other, we turn off the mixer and turn the entire contents of the bowl over on a food foil. Using it, press the dough together. We flatten it in the form of a disc and put it in the fridge for 1 hour.

3. After the waiting time, we prepare a tart form with a diameter of 24 cm, greasing it with butter. Turn on the oven and set it at 180 ° C. Sprinkle the work surface with flour and roll out the tart dough with the rolling pin. We try to give it a round shape, as uniform as possible, and a diameter of about 40 cm.

4. Once spread, roll the dough lightly on the rolling pin. It is lifted off the work surface with the help of a rolling pin and transferred over the tart form. Unroll, letting the dough slide into shape. It is molded into the mold, then everything that goes beyond the edges is cut with a knife. Prick the dough with a fork from place to place. On top of the dough, place a sheet of clean baking paper and fill the form with something heavy, which will prevent the dough from swelling during baking. I used chickpeas, you can use beans but also some special pastry weights. Bake the tart crust at medium height. Bake for 15 minutes at 180 ° C.

5. After the first 15 minutes, grab the baking paper and remove the weights from the form. Bake the crust until golden brown for another 35 minutes. Allow to cool in the form.

Apricot pose

6. Before we get into this simple task, I have to show you how beautiful the main ingredients looked on my worktop. Only then we put on the fire about 300 ml. of water, the juice of ½ lemon and 100 grams of sugar.

7. Wash the apricots, cut them in half and remove the seeds. When the low syrup of water, sugar and lemon starts to boil, add all the apricots. Reduce the heat to a minimum and place the apricots for 10-15 minutes, so that they soften a little, but do not lose their texture. Remove them on paper towels and let them cool.

Preparation of chiboust cream infused with shock

8. First, wash the shock flowers well, shaking them gently in a cold water bath, then wipe with paper towels. The flowers come off the stems, which we will not need. The shock flowers are put in a saucepan of about 1 liter. The milk is heated and when it boils, it is poured over the shock flowers. Cover with a lid and set aside for an hour, letting them perfume the milk we will use for the apricot tart cream as best we can.

9. Rub the yolks with 1 pinch of salt and 50 grams of sugar. Add the flour (30 grams) and mix well.

10. Gradually add the milk infused with shock flowers over the yolks, passing it through a sieve. Press well over the flowers, squeeze the milk well. The flowers are being thrown away, we don't need them anymore. The milk is well mixed with the yolks and the rest of the ingredients in the bowl.

11. Pour this liquid into the pan and put on medium heat. Stir continuously.

12. After it starts to boil, reduce the heat to low and continue cooking for another 4-5 minutes, stirring in one. Finally, the cream should be thickened. Add the vanilla extract, mix well and set aside.

Preparation of Italian meringue

13. Immediately, I soaked the gelatin. I used sheets and put it in a lot of very cold water. If you use powder, you will need about 4 times the volume of gelatin in cold water. On the fire, I put in a saucepan 125 grams of sugar and 40 ml. of water. I attached the candy thermometer, I want the syrup to reach 121 ° C.

14. I attached the foaming attachment to the Heinner mixer.

15. While the syrup was boiling, I put the 3 egg whites and 1 pinch of salt in the bowl of the mixer. I beat them with the mixer at high speed and, when the syrup reached a temperature of 121 ° C, I poured it over the egg whites, in a thin thread, dripping on the edge of the bowl. I continued beating until the foam cooled to room temperature.

16. This is the Italian meringue, specific to the chiboust cream, with which we will fill the tart with apricots. It is very stable and safer for health, the egg whites being cooked.

Homogenization of the cream

17. While the boiled cream is still hot (about 60 °), add hydrated gelatin in it and mix it well. We keep aside some of the Italian meringue for decoration. I kept exactly what adhered to the mixer's purpose, an amount that I immediately transferred to a posh with a star opening. Then, take about ¼ of the amount of Italian meringue from the bowl and add it over the boiled cream in which we dissolved the gelatin. Stir vigorously until the cream becomes much softer.

18. Now pour the meringue cream over the rest of the meringue in the bowl. Homogenize everything with light movements, with a spatula. We insist until the homogenization of the two compositions.

Apricot tart and cream with shock flowers & # 8211 assembly and decoration

19. Immediately after homogenizing the cream, pour it into the tart crust, well cooled. Level well and place in the freezer for 20 minutes.

20. Once the gelatin is set, arrange the halves of the apricots on top of the cream. It is decorated by sprinkling the preserved Italian meringue for finishing.

21. Optionally, you can easily caramelize the meringue with a kitchen torch. Finally, I decorated the apricot tart with some popcorn.

Serve apricot tart and cream with shock flowers

Before serving, the apricot tart and whipped cream are cooled well in the refrigerator, preferably for a few hours. Cut with a sharp knife, cleaned after each cut.


Ingredients tart with apricot and cream with shock flowers

tart dough

  • 250 grams of flour
  • 100 grams of vanilla powdered sugar
  • 150 grams of butter with 82% fat
  • 1 whole egg
  • 1 pinch of salt
  • in addition: butter for greased form, flour for sprinkling the work surface

chiboust cream infused with shock

  • 300 ml. of milk
  • 10 large shock flowers
  • 3 yolks
  • 175 grams of sugar
  • 30 grams of flour
  • 3 egg whites
  • 40 ml. the water
  • 6 grams of gelatin
  • 1 tablespoon vanilla extract
  • ¼ teaspoon of salt
  • 7-8 apricots (ie 14-16 halves)
  • 100 grams of sugar
  • lemon juice
  • 1 shock flower for decoration

Tart crust

1. For the tart dough, I enjoyed the help of the bowl mixer Heinner Master Collection HPM-1500XMC. I put the flour in the large bowl of the mixer, I added salt, powdered sugar and cold butter, cut into pieces. With the tender dough attachment, I mixed the ingredients until the butter was incorporated into the flour and the mixture looked like a larger grain of sand.

2. I added the egg and mixed quickly enough to bind all the ingredients. They may look dry, but do not add more than 2-3 tablespoons of cold water and only if strictly necessary. When the dough balls start to adhere to each other, we turn off the mixer and turn the entire contents of the bowl over on a food foil. Using it, press the dough together. We flatten it in the form of a disk and put it in the fridge for 1 hour.

3. After the waiting time has elapsed, prepare a tart form with a diameter of 24 cm, greasing it with butter. Turn on the oven and set it at 180 ° C. Sprinkle the work surface with flour and roll out the tart dough with the rolling pin. We try to give it a round shape, as uniform as possible, and a diameter of about 40 cm.

4. Once spread, roll the dough lightly on the rolling pin. It is lifted off the work surface with the help of a rolling pin and transferred over the tart form. Unroll, letting the dough slide into shape. It is molded into the mold, then everything that goes beyond the edges is cut with a knife. Prick the dough with a fork from place to place. On top of the dough, place a sheet of clean baking paper and fill the form with something heavy, which will prevent the dough from swelling during baking. I used chickpeas, you can use beans but also some special pastry weights. Bake the tart crust at medium height. Bake for 15 minutes at 180 ° C.

5. After the first 15 minutes, grab the baking paper and remove the weights from the form. Bake the crust until golden brown for another 35 minutes. Allow to cool in the form.

Apricot pose

6. Before we get into this simple task, I have to show you how beautiful the main ingredients looked on my worktop. Only then we put on the fire about 300 ml. of water, the juice of ½ lemon and 100 grams of sugar.

7. Wash the apricots, cut them in half and remove the seeds. When the low syrup of water, sugar and lemon starts to boil, add all the apricots. Reduce the heat to a minimum and place the apricots for 10-15 minutes, so that they soften a little, but do not lose their texture. Remove them on paper towels and let them cool.

Preparation of chiboust cream infused with shock

8. First, wash the shock flowers well, shaking them gently in a cold water bath, then wipe with paper towels. The flowers come off the stems, which we will not need. The shock flowers are put in a saucepan of about 1 liter. The milk is heated and when it boils, it is poured over the shock flowers. Cover with a lid and set aside for an hour, letting them perfume the milk we will use for the apricot tart cream as best we can.

9. Rub the yolks with 1 pinch of salt and 50 grams of sugar. Add the flour (30 grams) and mix well.

10. Gradually add the milk infused with shock flowers over the yolks, passing it through a sieve. Press well over the flowers, squeeze the milk well. The flowers are being thrown away, we don't need them anymore. The milk is well mixed with the yolks and the rest of the ingredients in the bowl.

11. Pour this liquid into the pan and put on medium heat. Stir continuously.

12. After it starts to boil, reduce the heat to low and continue cooking for another 4-5 minutes, stirring in one. Finally, the cream should be thickened. Add the vanilla extract, mix well and set aside.

Preparation of Italian meringue

13. Immediately, I soaked the gelatin. I used sheets and put it in a lot of very cold water. If you use powder, you will need about 4 times the volume of gelatin in cold water. On the fire, I put in a saucepan 125 grams of sugar and 40 ml. of water. I attached the candy thermometer, I want the syrup to reach 121 ° C.

14. I attached the foaming attachment to the Heinner mixer.

15. While the syrup was boiling, I put the 3 egg whites and 1 pinch of salt in the bowl of the mixer. I beat them with the mixer at high speed and, when the syrup reached a temperature of 121 ° C, I poured it over the egg whites, in a thin thread, dripping on the edge of the bowl. I continued beating until the foam cooled to room temperature.

16. This is the Italian meringue, specific to the chiboust cream, with which we will fill the tart with apricots. It is very stable and safer for health, the egg whites being cooked.

Homogenization of the cream

17. While the boiled cream is still hot (about 60 °), add hydrated gelatin in it and mix it well. We keep aside some of the Italian meringue for decoration. I kept exactly what adhered to the mixer's purpose, an amount that I immediately transferred to a posh with a star opening. Then, take about ¼ of the amount of Italian meringue from the bowl and add it over the boiled cream in which we dissolved the gelatin. Stir vigorously until the cream becomes much softer.

18.Now pour the meringue cream over the rest of the meringue in the bowl. Homogenize everything with light movements, with a spatula. We insist until the homogenization of the two compositions.

Apricot tart and cream with shock flowers & # 8211 assembly and decoration

19. Immediately after homogenizing the cream, pour it into the tart crust, well cooled. Level well and place in the freezer for 20 minutes.

20. Once the gelatin is set, arrange the halves of the apricots on top of the cream. It is decorated by sprinkling the preserved Italian meringue for finishing.

21. Optionally, you can easily caramelize the meringue with a kitchen torch. Finally, I decorated the apricot tart with some popcorn.

Serve apricot tart and cream with shock flowers

Before serving, the apricot tart and whipped cream are cooled well in the refrigerator, preferably for a few hours. Cut with a sharp knife, cleaned after each cut.


Ingredients tart with apricot and cream with shock flowers

tart dough

  • 250 grams of flour
  • 100 grams of vanilla powdered sugar
  • 150 grams of butter with 82% fat
  • 1 whole egg
  • 1 pinch of salt
  • in addition: butter for greased form, flour for sprinkling the work surface

chiboust cream infused with shock

  • 300 ml. of milk
  • 10 large shock flowers
  • 3 yolks
  • 175 grams of sugar
  • 30 grams of flour
  • 3 egg whites
  • 40 ml. the water
  • 6 grams of gelatin
  • 1 tablespoon vanilla extract
  • ¼ teaspoon of salt
  • 7-8 apricots (ie 14-16 halves)
  • 100 grams of sugar
  • lemon juice
  • 1 shock flower for decoration

Tart crust

1. For the tart dough, I enjoyed the help of the bowl mixer Heinner Master Collection HPM-1500XMC. I put the flour in the large bowl of the mixer, I added salt, powdered sugar and cold butter, cut into pieces. With the tender dough attachment, I mixed the ingredients until the butter was incorporated into the flour and the mixture looked like a larger grain of sand.

2. I added the egg and mixed quickly enough to bind all the ingredients. They may look dry, but do not add more than 2-3 tablespoons of cold water and only if strictly necessary. When the dough balls start to adhere to each other, we turn off the mixer and turn the entire contents of the bowl over on a food foil. Using it, press the dough together. We flatten it in the form of a disk and put it in the fridge for 1 hour.

3. After the waiting time has elapsed, prepare a tart form with a diameter of 24 cm, greasing it with butter. Turn on the oven and set it at 180 ° C. Sprinkle the work surface with flour and roll out the tart dough with the rolling pin. We try to give it a round shape, as uniform as possible, and a diameter of about 40 cm.

4. Once spread, roll the dough lightly on the rolling pin. It is lifted off the work surface with the help of a rolling pin and transferred over the tart form. Unroll, letting the dough slide into shape. It is molded into the mold, then everything that goes beyond the edges is cut with a knife. Prick the dough with a fork from place to place. On top of the dough, place a sheet of clean baking paper and fill the form with something heavy, which will prevent the dough from swelling during baking. I used chickpeas, you can use beans but also some special pastry weights. Bake the tart crust at medium height. Bake for 15 minutes at 180 ° C.

5. After the first 15 minutes, grab the baking paper and remove the weights from the form. Bake the crust until golden brown for another 35 minutes. Allow to cool in the form.

Apricot pose

6. Before we get into this simple task, I have to show you how beautiful the main ingredients looked on my worktop. Only then we put on the fire about 300 ml. of water, the juice of ½ lemon and 100 grams of sugar.

7. Wash the apricots, cut them in half and remove the seeds. When the low syrup of water, sugar and lemon starts to boil, add all the apricots. Reduce the heat to a minimum and place the apricots for 10-15 minutes, so that they soften a little, but do not lose their texture. Remove them on paper towels and let them cool.

Preparation of chiboust cream infused with shock

8. First, wash the shock flowers well, shaking them gently in a cold water bath, then wipe with paper towels. The flowers come off the stems, which we will not need. The shock flowers are put in a saucepan of about 1 liter. The milk is heated and when it boils, it is poured over the shock flowers. Cover with a lid and set aside for an hour, letting them perfume the milk we will use for the apricot tart cream as best we can.

9. Rub the yolks with 1 pinch of salt and 50 grams of sugar. Add the flour (30 grams) and mix well.

10. Gradually add the milk infused with shock flowers over the yolks, passing it through a sieve. Press well over the flowers, squeeze the milk well. The flowers are being thrown away, we don't need them anymore. The milk is well mixed with the yolks and the rest of the ingredients in the bowl.

11. Pour this liquid into the pan and put on medium heat. Stir continuously.

12. After it starts to boil, reduce the heat to low and continue cooking for another 4-5 minutes, stirring in one. Finally, the cream should be thickened. Add the vanilla extract, mix well and set aside.

Preparation of Italian meringue

13. Immediately, I soaked the gelatin. I used sheets and put it in a lot of very cold water. If you use powder, you will need about 4 times the volume of gelatin in cold water. On the fire, I put in a saucepan 125 grams of sugar and 40 ml. of water. I attached the candy thermometer, I want the syrup to reach 121 ° C.

14. I attached the foaming attachment to the Heinner mixer.

15. While the syrup was boiling, I put the 3 egg whites and 1 pinch of salt in the bowl of the mixer. I beat them with the mixer at high speed and, when the syrup reached a temperature of 121 ° C, I poured it over the egg whites, in a thin thread, dripping on the edge of the bowl. I continued beating until the foam cooled to room temperature.

16. This is the Italian meringue, specific to the chiboust cream, with which we will fill the tart with apricots. It is very stable and safer for health, the egg whites being cooked.

Homogenization of the cream

17. While the boiled cream is still hot (about 60 °), add hydrated gelatin in it and mix it well. We keep aside some of the Italian meringue for decoration. I kept exactly what adhered to the mixer's purpose, an amount that I immediately transferred to a posh with a star opening. Then, take about ¼ of the amount of Italian meringue from the bowl and add it over the boiled cream in which we dissolved the gelatin. Stir vigorously until the cream becomes much softer.

18. Now pour the meringue cream over the rest of the meringue in the bowl. Homogenize everything with light movements, with a spatula. We insist until the homogenization of the two compositions.

Apricot tart and cream with shock flowers & # 8211 assembly and decoration

19. Immediately after homogenizing the cream, pour it into the tart crust, well cooled. Level well and place in the freezer for 20 minutes.

20. Once the gelatin is set, arrange the halves of the apricots on top of the cream. It is decorated by sprinkling the preserved Italian meringue for finishing.

21. Optionally, you can easily caramelize the meringue with a kitchen torch. Finally, I decorated the apricot tart with some popcorn.

Serve apricot tart and cream with shock flowers

Before serving, the apricot tart and whipped cream are cooled well in the refrigerator, preferably for a few hours. Cut with a sharp knife, cleaned after each cut.


Refreshing tart with apricots and almond flakes

In an bowl, sift the flour and sprinkle a pinch of salt and sugar over it. Add the cold butter, diced and the egg yolk. With the help of your fingers, mix the ingredients, gradually dripping with water, until you get a slightly smooth composition. Homogenize the tart dough, wrap it in cling film and refrigerate for an hour.

While the tart dough rests in the fridge, we take care of the apricots. Cut the apricots into smaller pieces and mix them with the sugar. Stir them on the fire for a few minutes, let them penetrate, then let them cool and mix them with the starch. Remove the dough from the fridge and place it in a thin sheet and place it in the baking tray. Fryer. Grease the pan with a little butter and line it with flour. The dough sheet must be larger than the size of the tray so that we can shape it nicely over the filling. We use a removable ring with a baking form of 20-22 cm and we assemble the tart inside it.

Put the apricot composition in the middle of the dough and bring the edges of the dough over it. We insert the tray with tart & icircn Supreme Hot Air Fryer. We connect the fryer to the power supply, set the "rated" function for the preset temperature and time (175 degrees / 30 minutes). The time and temperature may change, but being in the test period of the fryer it is good to use the default settings for the beginning. In the last 10 minutes, remove the tart, switch the fryer on pause by pressing the STOP / START button and remove the circular ring to brown it better. After removing the tart from the fryer, let it cool for 5-6 minutes and decorate it with almond flakes and powdered sugar. If the dough is not baked after the set time, the time can be extended by 5-10 minutes. Also, if we notice that it is cooking in a shorter time than the set one, we can stop the fryer earlier, by pressing the STOP / START button.


Video: Υπέροχη, δροσερή και εύκολη τάρτα Βερίκοκο-Apricot tart (July 2022).


Comments:

  1. Zulutaur

    It is agreeable, useful thought

  2. Mektilar

    I apologize for interfering ... But this topic is very close to me. Is ready to help.

  3. Meztiramar

    You write interesting - added a blog to the reader

  4. Eorl

    OOOOOOOOOOOOOOO !! I have long wanted to see this !!!!

  5. Bama

    so, what is next!

  6. Odel

    Very good.



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