Rustic Apricot and Almond Tart | Summer Dessert
(0)
65 min
Under an hour
Sezamo
O tartă franțuzească rustică de sezon (galette), cu aluat fraged cu unt, cremă delicată de migdale și caise proaspete caramelizate la cuptor.
Ingredients
Preparation method
Preparing the pastry dough
Cut the cold butter into cubes. In a large bowl, mix the white flour with a pinch of salt and a tablespoon of brown sugar. Add the butter and work quickly with your fingers until you reach a sandy texture. Pour in 3-4 tablespoons of ice-cold water and gather the dough into a compact ball. Wrap it in cling film and chill in the refrigerator for at least 30 minutes.
Assembling the rustic tart
Wash the apricots, cut them in half, and remove the pits. In a small bowl, mix the almond flour with the remaining brown sugar.
Preheat the oven to 190°C. Roll out the cold dough on a sheet of baking paper into a circle approximately 30 cm in diameter and 3-4 mm thick.
Chef's tip
For an exceptionally tender and crispy crust, use butter straight from the fridge and ice water, working the dough as little as possible.
If the apricots are very ripe and juicy, you can add half a teaspoon of cornstarch over the almond flour base.
15 min
Under an hour
