suggested video
suggested video
recipe

Creamy Apricot Tart: the recipe for the soft and sweet Italian dessert

Total time: 1H30
Difficulty: Low
Serves: 8 people
By Cookist
107
Immagine
Ingredients
For the shortcrust pastry
Flour type 00
160 g (1 ⅓ cups)
Corn starch
100 g
Powdered sugar
100 g (4/5 cup)
Butter
110 g (1/2 cup)
Egg
1
egg yolk
1
Fine salt
a pinch
Vanilla Extract
1 tbsp
For the filling
Granulated sugar
150 g (3/4 cup)
Butter
100 g (1/2 cup)
Eggs
4
Almond flour
100 g (1 cup)
Vanilla Extract
1 tbsp
Flour type 00
100 g (4/5 cup)
Corn starch
50 g
Baking powder for sweets
8 g (1/2 tbsp)
Apricot jam
150 g (1/2 cup)
For the decoration
Powdered sugar
Apricot jam
50 g (2 ½ tbsp)

Creamy apricot tart is a typical Italian dessert of the Lombard pastry tradition also known as Cremona cake. A crunchy shortcrust pastry shell becomes a precious casket of a soft filling based on almonds and apricot jam. Its distinguishing feature is the diamond-shape topping, made with powdered sugar and apricot jam. The final result is a soft and irresistible dessert, ideal for any occasion, from breakfast to tea time, up to the delicious end of any Sunday family lunch. So let’s find out how to make a perfect creamy apricot tart by following our recipe step by step.

How to make Creamy Apricot Tart

Immagine

Prepare the shortcrust pastry. Collect the flour, corn starch, fine salt and granulated sugar in the bowl of a planetary mixer; add the cubed butter (1), flavor with the vanilla aroma and start kneading with the leaf hook.

Immagine

Add the whole egg and the egg yolk (2), then continue to work the ingredients for a few more minutes.

Immagine

Form a firm and homogeneous dough (3), wrap it in cling film and let it rest in the refrigerator for half an hour.

Immagine

Meanwhile, prepare the filling. Collect the egg yolks in a bowl, add half of the granulated sugar (4) and whisk with an electric mixer until the mixture is light and fluffy.

Immagine

Melt the butter in the microwave oven or in a bain-marie, pour it over the whipped egg yolks (5) and mix well.

Immagine

Add the almond flour (6) and mix gently with a spatula.

Immagine

Beat the egg whites with an electric whisk, gradually adding the remaining granulated sugar. Gently incorporate them into the mixture (7), being careful not to break it.

Immagine

Pour in the flour, sifted together with the corn starch and baking powder for sweets (8), flavor with the vanilla aroma and mix perfectly.

Immagine

Roll out the shortcrust pastry with a rolling pin to a thickness of about 3-4 mm. Flour and butter a springform pan of about 26 centimeters in diameter. Place the disc of dough on the bottom and make a 4 centimeters edge. Prick the shortcrust pastry with the tines of a fork and then fill it with apricot jam (9).

Immagine

Pour the previously prepared filling (10) and level well with a spatula.

Immagine

Sprinkle the surface with plenty of powdered sugar and make light diamond-shaped grooves. Transfer the remaining apricot jam into a pastry bag and fill the formed grooves (11). Bake at 175 degrees C and cook for about 55 minutes.

Immagine

After the cooking time will be elapsed, take this creamy apricot tart out of the oven and let it cool. Then take it out of the mold, sprinkle it with more powdered sugar and then serve it, cut into slices (12).

How to store Creamy Apricot Tart

Creamy apricot tart should be stored in a cool and dry place for 2-3 days, closed in a special airtight container.

Immagine
Every dish has a story
Find out more on Cookist social networks
107
api url views