Apricot & Peach Tart

Name: How to cook Apricot & Peach Tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Yodaga

Apricot & Peach Tart

I have tested a lot of tart crust recipes, and this one is a definite winner! The proposed filling is using seasonal fruit to create a beautiful rose tart.

Ingredient

1 1/4 cups (180 g)

Cooking instructions

* Step 1

Process flour, sugar, and salt in a food processor just until combined. If you don’t have a food processor, you can do this by using a pastry cutter or two forks. Add butter and pulse until the mixture resembles coarse meal (10-15 pulses).

* Step 2

Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. The dough should be crumbly, do not pulse all the way until it forms a ball.

* Step 3

Turn dough to a lightly floured surface. Using your hands, form into a ball. It should come together easily. Flatten the ball to form a thick disc. Wrap with plastic wrap and refrigerate for min. 1 hour.

* Step 4

Take dough out of the fridge and let it sit on the counter for a few minutes. On a lightly floured surface, roll the dough out into an 11-inch/28-cm circle, then place gently into a 9-inch/23-cm tart pan (with a removable bottom if you have one). With a sharp knife, trim the edges of the pastry to fit the pan.

* Step 5

Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes (frozen dough is less prone to shrinking while baking).

* Step 6

Preheat the oven to 375F/190C and place rack in the center. Prick the pie crust with a fork. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights or uncooked rice, making sure they’re fully distributed over the entire surface.

* Step 7

Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil, then bake for 5 more minutes uncovered. Let it the crust cool while you cut the fruit for filling.

* Step 8

Mix almond powder with vanilla sugar and sprinkle the mixture in the bottom of the tart. Now place the slices of apricot and peach (alternating, in circles around the tart) in order to create the rose effect. Sprinkle 1 tbsp honey on top.