Double layer apricot tart and fruit preserves
159 recipes
Tart with almond and apricot cream
ingredients
servings
6
Rice flour
125 oz
White corn flour
90 oz
Butter
110 oz
Icing sugar
95 oz
Baking powder for desserts
2 oz
Egg, yolk
40 oz
Almond flour
50 oz
Eggs
1 unit
White sugar
40 oz
Butter
50 oz
Ricotta cheese
100 oz
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A crunchy pastry crust shell that collects an easy cream without cooking made with almond and ricotta flour and many fresh apricots.
preparation
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.
step 2
Cover with some film and refrigerate to rest for at least an hour. Meanwhile prepare the cream.
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.
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.
step 5
Pick up the short pastry, roll it out at a height of half a centimeter and line a tart pan.
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
