Double-layer peach tart and fruit preserves
178 recipes
Double layer apricot tart and fruit preserves
ingredients
servings
12
Type 00 wheat flour
400 grams
Butter
200 grams
White sugar
200 grams
Eggs
2 unit
Egg, yolk
1 unit
Baking powder for desserts
1 unit
Vanillin
1 sachet
Jam
4 spoons
Apricots
1000 grams
White sugar
to taste
Pistachio grain
50 grams
Icing sugar
to taste
White sugar
1 spoon
Desserts from Italy - Sicilia
Double layer apricot tart and fruit preserves
Double layer apricot tart and fruit preserves
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A double layer of greediness
preparation
step 1
Bottle Procedure: Mount Eggs with Sugar, until a foamy compound add it to all the other ingredients to work fast until you get a homogeneous dough
step 2
Wrap it with the film and let it rest in the refrigerator for 30 minutes
step 3
Meanwhile prepare the grain: Toast and grind the pistachios roughly or if you want you can replace the pistachio with hazelnuts
step 4
When the cut is ready, prepare the apricots: wash them and cut them into clumps, placing them in a large container
step 5
Add 1 tablespoon of sugar and mix the grain, taste them and add more sugar if they are acidic
step 6
Prepare the tart: divide the slice into 2 parts and use the oven paper to make 2 circles, placing 1 in a pan with all the paper
step 7
Spread the fruit preserves (use any preserves, to your taste) and above distribute the apricots
step 8
Cover with the other disc, close the edges well and punch it with the knife of a fork
step 9
Bake in a preheated oven at 180 ° for 40 minutes when it cools down, sprinkle the icing sugar
