Apricot Tart

Your Yuva helper for this recipe:

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• 1.5 cups of flour
• 1 teaspoon of Yuva Active Dry Yeast 
• ¼ cup of milk
• 1/4 cup of sugar
• 4 tablespoons of butter
• 1 egg
• 1 pack of vanillin
• 0.5 teaspoon of salt

For the Garnish:
• 20 fresh apricots

For the custard:
• 0.5 pack of butter 
• 0.5 cup of sugar
• 1 cup of ground almonds
• 2 Eggs

For the Topping:
• 2 tablespoons of honey

1- Dissolve the yeast in lukewarm milk and let it sit for 10 minutes.
2- Mix the flour, thawed yeast, warm milk, sugar, butter chunks, egg yolk, vanillin and salt. Work the mix until you get a homogeneous dough with shiny and non-sticky surface. Let it rest for 20 minutes.
3- Roll out the dough with a rolling pin. Place it in greased and floured tart pan. Make several holes with a fork.
4- For the garnish; cut the apricots in half.
5- For the cream, mix the softened butter, sugar and ground almonds. Add the eggs and beat until creamy.
6- Pour the cream over the dough and place the apricots so that you can see the surface you cut. You can also put some almonds inside each as you like.
7- Bake it in a oven preheated at 200-210 °C for about 30 minutes. Spread lightly heated honey on it and serve cold.

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