Apricot Tart

Name: Apricot Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 Apricot; 50g Unsalted butter; 50g granulated sugar; 50g Almond powder; 1 egg; A few drops Vanilla extract; 7ml rum; 200g Tart

by Xiaojun_Joanne

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The fruit of apricot is sweet and sour and juicy, and the core becomes almond after processing. The apricot tree is one of the oldest cultivated fruit trees in China, and European apricots are introduced from the Middle East. Apricots are usually eaten raw, and they are also widely used in making desserts, jams, and preserved fruits.

Ingredients

4 Apricot
50g Unsalted Butter
50g Granulated Sugar
50g Almond Powder
1 Egg
A few drops Vanilla Extract
7ml Rum
200g Tart

Apricot Tart

1. Preheat the oven to 180°C. Bake the sweet tart crust for 20-25 minutes, remove and cool for later use.

2. Beat the softened butter and sugar until emulsified.

3. Add almond flour, eggs, vanilla extract, and rum, and stir until smooth. Fill in the baked tart shell.

4. Wash the apricots, remove the pits, and slice them.

5. Place apricot slices on the tart and press firmly with your hands.

6. Bake for 20-25 minutes until the crust is golden.

Tips:
1 If you make a small tart, you can put half of an apricot directly in the sauce.
2 Apricot can be peeled without peeling.
3 After cooling, brush with apricot pectin to increase gloss.
4 Any fruit can be used instead of apricots.