Apricot and Amaretti Tart
Ingredients:
Preparation time: 40 minResting time: 120 minCooking time: 60 min
Persons: 8Difficulty: LowCost: Low/Average
Introduction:
This delicious Apricot and Amaretti Tart is an orginal variety of the classic tart as we know it for as long as we can remember. While the name tart refers to a filled short crust pastry which is partially covered with strips of that same pastry, the list of varieties is endless when it comes to the filling of the tart ranging from fruit jams, creams, cheeses, custards and chocolate sauces. This Apricot and Amaretti Tart can be prepared with apricots in syrup so a great way to impress your guests in every season! The usage of amaretti macaroons brings out the flavour of the apricots as its familiar deep flavor and crispy texture works great in both sweet and savory dishes. Eat a slice of Apricot and Amaretti Tart for breakfast, as a snack in the afternoon or after dinner!
This delicious Apricot and Amaretti Tart is an orginal variety of the classic tart as we know it for as long as we can remember. While the name tart refers to a filled short crust pastry which is partially covered with strips of that same pastry, the list of varieties is endless when it comes to the filling of the tart ranging from fruit jams, creams, cheeses, custards and chocolate sauces. This Apricot and Amaretti Tart can be prepared with apricots in syrup so a great way to impress your guests in every season! The usage of amaretti macaroons brings out the flavour of the apricots as its familiar deep flavor and crispy texture works great in both sweet and savory dishes. Eat a slice of Apricot and Amaretti Tart for breakfast, as a snack in the afternoon or after dinner!
- Butter
260 gr - Eggs
2 yolks - Flour
330 gr - Icing sugar
130 g - Salt
a pinch
For the Tart Pastry:
- Amaretti
macaroons, 70 gr - Apricot jam
400 gr - Apricots
in syrup, 8 half, about 400 gr
For the Tart Filling:
- Eggs
1 - Icing Sugar
to dust
For the Dusting:
Recipe:
Preparation:
Start preparing the tart pastry and select the following ingredients to do so: 260 gr of butter, a pinch of salt, 2 eggs, 330 gr of flour and 130 gr of icing sugar. Cut the cold butter in smaller dices and put them in a large mixing bowl. Add a pinch of salt.
Add the 330 gr of flour. Whisk until the mixture is sandy and farinaceous. Now, add the icing sugar.
Separate the 2 eggs keeping the egg yolks and add them to the mixture. Use a spoon to blend in the ingredients and then start kneading with your hands.
Knead quickly until the dough is compact and flexible enough and move it onto a floured wooden board to avoid the mixture from sticking to either the board or your hands. Form a ball and wrap it in plastic wrap.
Place the wrapped tart pastry mixture in the fridge for at least 2 hours to solidify. If possibile leave the dough to rest overnight as the longer it will solidify the better. When at least 2 hours have passed, take the dough out of the fridge as it is ready to be stretched and used. Place the Apricot and Amaretti Tart pastry on a cutting board and mark three even parts with a knife.
Use 2/3 of the dough for the base of the Apricot and Amaretti Tart and wrap 1/3 of the dough in plastic wrap and put it back in the fridge as it will be used later on for the decorative stripes on top of the tart. Flour the cutting board and start rolling out the dough for the tart base. Make sure to sufficiently flour the board several times and the rolling pin as well to avoid the dough from tearing or sticking to either one.
Spread the dough to arrive at a thickness of 3 mm and place it onto a tart baking tin with a diameter of 24 cm. To avoid the dough from sticking to the board and tearing when placing in the baking tin use baking paper underneath the dough when stending it with a rolling pin. Then, gently lift the rolled out circle from the baking paper with a flat knife and place in the tin. Further mold the sides of the tart base with your hands to even the base. Use a fork to prick the bottom of the tart base.
Prick the bottom of the base. Crush the 70 gr of amaretti macaroons using a mortar and pestle of a food processor and set the chopped amaretti macaroons aside.
Pour 100 gr of the apricot jam onto the pricked bottom of the tart base and use a spoon and spread the jam out over the bottom. Add the chopped amaretti and cover the layer of jam with an even layer of these crushed macaroons.
Drain the apricots until they have lost all of their water and if necessary dry with a clean cloth or tissue. Cut the apricots into slices with a thickness of about 1 cm.
Arrange the apricot slices in a radial pattern along the diameter of the cake forming two concentric circles. Use the remaining 300 gr of apricot jam to cover the apricot slices.
Use a spoon to place small amounts of the jam in between the apricot slices and even the jam layer with a spoon covering first the parts where the crushed macaroons are visible. Gently even the layer of apricot jam with a spoon without moving the apricot slices. Get the remaining dough intended for the decorative tart stripes out of the fridge and flour the board. Cut the dough in two equal halfs voor the vertical and horizontal stripes to avoid running out of dough before finishing the decoration and wrap one half in plastic wrap.
Roll out the dough for the first 5-6 stripes. Again, the thickness of the tart dough should be about 3 mm. Use a serrated pastry wheel to cut out the dough stripes.
Make sure the board underneath the dough is floured and carefully lift up the serrated pastry stripes with a flat knife and place them onto the Apricot and Amaretti Tart. Unwrap the second half of pastry intended for the decorative stripes and finish the second layer of stripes. Place them in a diametrically opposed direction to create the traditional tart decoration.
Preheat the oven to 180° when baking in a convention oven and to 160° when using a fan oven. Whisk the egg intended for the brushing of the tart in a small bowl and dip a small brush into the beaten egg.
Brush the stripes and the edge of the tart with the beaten egg without touching the parts that are covered with jam. Place the tart in the oven and bake for 60 minutes in a convention oven and for about 40 minutes in a fan oven. When passed, use a cake tester to check if the tart is ready.
Let the Apricot and Amaretti Tart cool and dust with icing sugar.
Make sure to cut the tart only when completely cooled to avoid the crust from breaking and serve this delicious Apricot and Amaretti Tart for breakfast, as a treat in the afternoon or after dinner!
Start preparing the tart pastry and select the following ingredients to do so: 260 gr of butter, a pinch of salt, 2 eggs, 330 gr of flour and 130 gr of icing sugar. Cut the cold butter in smaller dices and put them in a large mixing bowl. Add a pinch of salt.
Add the 330 gr of flour. Whisk until the mixture is sandy and farinaceous. Now, add the icing sugar.
Separate the 2 eggs keeping the egg yolks and add them to the mixture. Use a spoon to blend in the ingredients and then start kneading with your hands.
Knead quickly until the dough is compact and flexible enough and move it onto a floured wooden board to avoid the mixture from sticking to either the board or your hands. Form a ball and wrap it in plastic wrap.
Place the wrapped tart pastry mixture in the fridge for at least 2 hours to solidify. If possibile leave the dough to rest overnight as the longer it will solidify the better. When at least 2 hours have passed, take the dough out of the fridge as it is ready to be stretched and used. Place the Apricot and Amaretti Tart pastry on a cutting board and mark three even parts with a knife.
Use 2/3 of the dough for the base of the Apricot and Amaretti Tart and wrap 1/3 of the dough in plastic wrap and put it back in the fridge as it will be used later on for the decorative stripes on top of the tart. Flour the cutting board and start rolling out the dough for the tart base. Make sure to sufficiently flour the board several times and the rolling pin as well to avoid the dough from tearing or sticking to either one.
Spread the dough to arrive at a thickness of 3 mm and place it onto a tart baking tin with a diameter of 24 cm. To avoid the dough from sticking to the board and tearing when placing in the baking tin use baking paper underneath the dough when stending it with a rolling pin. Then, gently lift the rolled out circle from the baking paper with a flat knife and place in the tin. Further mold the sides of the tart base with your hands to even the base. Use a fork to prick the bottom of the tart base.
Prick the bottom of the base. Crush the 70 gr of amaretti macaroons using a mortar and pestle of a food processor and set the chopped amaretti macaroons aside.
Pour 100 gr of the apricot jam onto the pricked bottom of the tart base and use a spoon and spread the jam out over the bottom. Add the chopped amaretti and cover the layer of jam with an even layer of these crushed macaroons.
Drain the apricots until they have lost all of their water and if necessary dry with a clean cloth or tissue. Cut the apricots into slices with a thickness of about 1 cm.
Arrange the apricot slices in a radial pattern along the diameter of the cake forming two concentric circles. Use the remaining 300 gr of apricot jam to cover the apricot slices.
Use a spoon to place small amounts of the jam in between the apricot slices and even the jam layer with a spoon covering first the parts where the crushed macaroons are visible. Gently even the layer of apricot jam with a spoon without moving the apricot slices. Get the remaining dough intended for the decorative tart stripes out of the fridge and flour the board. Cut the dough in two equal halfs voor the vertical and horizontal stripes to avoid running out of dough before finishing the decoration and wrap one half in plastic wrap.
Roll out the dough for the first 5-6 stripes. Again, the thickness of the tart dough should be about 3 mm. Use a serrated pastry wheel to cut out the dough stripes.
Make sure the board underneath the dough is floured and carefully lift up the serrated pastry stripes with a flat knife and place them onto the Apricot and Amaretti Tart. Unwrap the second half of pastry intended for the decorative stripes and finish the second layer of stripes. Place them in a diametrically opposed direction to create the traditional tart decoration.
Preheat the oven to 180° when baking in a convention oven and to 160° when using a fan oven. Whisk the egg intended for the brushing of the tart in a small bowl and dip a small brush into the beaten egg.
Brush the stripes and the edge of the tart with the beaten egg without touching the parts that are covered with jam. Place the tart in the oven and bake for 60 minutes in a convention oven and for about 40 minutes in a fan oven. When passed, use a cake tester to check if the tart is ready.
Let the Apricot and Amaretti Tart cool and dust with icing sugar.
Make sure to cut the tart only when completely cooled to avoid the crust from breaking and serve this delicious Apricot and Amaretti Tart for breakfast, as a treat in the afternoon or after dinner!
Cooking Tips:
Let the tart pastry rest in the fridge for at least 2 hours. The longer you will let it rest the better it is because the longer the pastry will solidify the easier it will be to roll out. When left in the fridge overnight make sure to let the dought rest at room temperature for 15 min before rolling it out.
The tart pastry can be made up to three days in advance and kept in the fridge when wrapped in plastic wrap.
The tart pastry can be kept in the freezer up to a period of 2 months.
Make sure to prick the bottom of the tart to let the tart base air during cooking time.
Sufficiently and repeatedly flour both the board as the rolling pin when rolling out the dough to avoid it from tearing or getting sticky.
When rolling out the dough for the tart base, place baking paper underneath to facilitate lifting the dough circle onto the baking tin.
The baked Apricot and Amaretti Tart can be kept out of the fridge for several days as long as it's positioned in a a cool, dry spot like for example when placed underneath a glass dome cover.
Instead of using apricots this recipe can be used for making a peaches and amaretti tart as well.
Let the tart pastry rest in the fridge for at least 2 hours. The longer you will let it rest the better it is because the longer the pastry will solidify the easier it will be to roll out. When left in the fridge overnight make sure to let the dought rest at room temperature for 15 min before rolling it out. The tart pastry can be made up to three days in advance and kept in the fridge when wrapped in plastic wrap. The tart pastry can be kept in the freezer up to a period of 2 months. Make sure to prick the bottom of the tart to let the tart base air during cooking time. Sufficiently and repeatedly flour both the board as the rolling pin when rolling out the dough to avoid it from tearing or getting sticky. When rolling out the dough for the tart base, place baking paper underneath to facilitate lifting the dough circle onto the baking tin. The baked Apricot and Amaretti Tart can be kept out of the fridge for several days as long as it's positioned in a a cool, dry spot like for example when placed underneath a glass dome cover. Instead of using apricots this recipe can be used for making a peaches and amaretti tart as well.