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Tart with almond and apricot cream

ingredients

servings

6

Rice flour

125 grams

White corn flour

90 grams

Butter

110 grams

Icing sugar

95 grams

Baking powder for desserts

2 grams

Egg, yolk

40 grams

Almond flour

50 grams

Eggs

1 unit

White sugar

40 grams

Butter

50 grams

Ricotta cheese

100 grams

Apricots

6 unit

Chopped almonds

2 spoons

White sugar

1 spoon

Desserts from Italy

Tart with almond and apricot cream

Tart with almond and apricot cream

vegetarian with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart with almond and apricot cream

A crunchy pastry crust shell that collects an easy cream without cooking made with almond and ricotta flour and many fresh apricots.

Tart with almond and apricot cream step 1

step 1

Start by preparing the shortcrust pastry. Mix the soft butter with icing sugar until creamy, then add the egg yolks. When they are well blended add the flour and baking powder. Mix well until a dough is formed.

Tart with almond and apricot cream step 2

step 2

Cover with some film and refrigerate to rest for at least an hour. Meanwhile prepare the cream.

Tart with almond and apricot cream step 3

step 3

With the help of a whisk, mix the soft butter with the sugar very well, then add the egg and the almond flour. Finally, add the ricotta and mix well.

Tart with almond and apricot cream step 4

step 4

Clean the apricots and cut them into slices. Cook them with a tablespoon of sugar in a pan for a few minutes, just long enough to soften them slightly.

Tart with almond and apricot cream step 5

step 5

Pick up the short pastry, roll it out at a height of half a centimeter and line a tart pan.

Tart with almond and apricot cream step 6

step 6

Fill it with the prepared cream and place the apricots on the surface. Finish with almonds cut into small pieces. Bake in hot oven at 180 degrees for 35/40 minutes. Allow to cool completely before removing it from the mold

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