Apricot tart

Yeyyy! Another delicious tart on the blog! Hope you like tarts, cause I'm crazy about them  and I decided to try lots of them this summer. With all these fresh fruits around me it's almost impossible to resist. This time I made apricot tart. Let me tell you a little secret: apricots are my fav fruits in cakes and tarts. You just try it once and you'll love them!

My fresh  and delicious  fruits

Ohhh! Don't even bother buying the tart dough. This one is so simple to do and it really makes the difference. You'll see!

Here is the recipe step by step.

INGREDIENTS:

Sweet tart dough

·         1 ½ cups of all-purpose flour

·         2 tablespoons sugar

·         A pinch of salt

·         1 stick of butter (4 ounces), cut into small pieces

·         1 egg

·         2-3 tablespoons cold water

Apricot filling

·         4 cups of finely sliced apricots

·         ½ cup sugar, adjust to taste

·         1 tablespoons orange juice

·         4 tablespoons of tapioca or corn starch

DIRECTIONS:

Sweet tart dough preparation

1.  Combine the flour, sugar and salt in a food processor and mix.

2. Add the butter pieces, in batches, and pulse until mixed.

3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.

4. Remove the dough from the food processor and knead it gently.

5.  Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.

6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.

7.  Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan.

 8. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.

9. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.

 Optional: From the remaining dough you can make all kind of different shapes (I did squares) and use them later, after you add the fruits.  

 Apricot filling

10.  Put the sliced apricots in a bowl, add the orange juice, sugar and tapioca or corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while. 

11.  Pre-heat the oven to 400F / 200C.

12. Pour the apricot filling into the tart. 

Optional: I decorated it with the squares made earlier.

13. Place it in the pre-heated oven.

14. Bake the tart for about 35-40 minutes or until the crust is golden.

15. Serve alone or with vanilla ice cream or creme fraiche.

 I served my tart with home made vanilla ice-cream. The recipe soon on the blog :)

My home made vanilla ice-cream

 

Happy baking!

Photos by EMI TRASNITU