Apricot tart with honey and nuts.

Posted on 06/16/2011 by madame_todfrau
  I don't like apricots themselves, and I don't know why. Even the sweetest of them seem to me insipid and uninteresting.  Apricots in baking give me stable associations with pies with dried apricots, which I detest, so I've never used them.
  But this tart is just something incredible! Moderately sweet, warm taste, very charming appearance, a cup of hot tea in addition - and a dull rainy day, immediately began to play with new colors.)
  • For dough:
  • 100 g of butter
  • 2 egg yolks
  • 50 g of powdered sugar
  • 2 tablespoons of low-fat cream
  • pinch of salt
  • 200 g of flour + flour for rolling
For the filling:
  • 700 g of apricots (depending on the diameter of your form)
  • 125 g of fragrant honey (I chose linden)
  • 4 tablespoons of brown sugar
  • a handful of hazelnuts
  • Walnuts feeding - a handful
  • favorite spicy herb (mint, tarragon) - for decoration
for cream layer:
  • a handful of almonds
  • 50 g of butter
  • 50 g of powdered sugar
  • 1 egg (weighing approximately 60-70 g)
  • spoon of walnut liqueur (optional)
  • 25 g of flour
How-to: 1.Wash apricots, neatly divide them into two halves, remove the bone and put them into a bowl. Pour on liquid honey, sprinkle with brown sugar. Neatly chop hazelnuts, but not too much finely, add to the apricots and mix well.
2. Make pastry: it will be the same as in my previous apple pie, but I will duplicate here, not to bother anyone. Knead shortcut pastry: chop the butter into small cubes and whisk it with egg yolks and powdered sugar into lush smooth mass. Add flour by portions, the mass will turn into crumbs. Add two spoons of cream and knead the pastry on a floured table.
3. Grease a baking dish with butter and sprinkle with flour. Roll the dough out and form it in shape. Tip! I have some problems with this dough, because my hands are usually very warm, so it's very difficult to roll the dough out, no matter how much I did add flour. If you also have this "problem", just simply lay out the dough into baking dish without rolling, and then press the pastry and fill the form with your hands or bottom of the cup. Pin the pastry with a fork and move it into the refrigerator.
4. Crush a handful of almonds in a blender or coffee grinder: you can make almond flour or just chop them. My blender is not very powerful, so some of the major pieces still remain. Beat all the ingredients for cream in the lush mass, including the "treated" almonds. Put the cream in the baking dish with the pastry and smoothed it into a thin layer. Put apricots on the top of it and send in to the oven preheated to 180 degrees for 45-55 minutes. Honey can easily begin to boil, but it's not as scary as I thought.)
5. Cool the finished tart, sprinkle it with walnuts, decorate with mint or tarragon and serve with tea and good mood.)
Here comes some photos for addition!
evalina2004 16th-Jun-2011 05:27 pm (UTC)
very pretty! I'm not a big fan of apricots, so I would subsitute with peaches!
madame_todfrau 16th-Jun-2011 05:35 pm (UTC)
thank you.)
I guess it will have the same great taste.)
grace 16th-Jun-2011 08:49 pm (UTC)
The pictures are beautiful and make me want to try this recipe! :D
madame_todfrau 17th-Jun-2011 09:05 pm (UTC)
Wow, thank you!.)
Hope you'll like it!
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