Hey everyone, I hope you are having an incredible day today.it’s Olga Campbell. Today, I will show you a way to prepare a distinctive dish, apricot & peach tart. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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The fantastic news is that when you’ve learned the basics of cooking it is improbable you will ever have to displace them. Which usually means you may constantly develop and expand your own cooking skills. As you learn new recipes and increase your culinary abilities and talents you’ll realize that preparing your own meals from scratch is a whole lot more rewarding than preparing prepackaged meals which can be purchased from the shelves of your local supermarkets.
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Apricot & Peach Tart is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Apricot & Peach Tart is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook apricot & peach tart using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Apricot & Peach Tart:
- Get Tart Crust
- Prepare 1 1/4 cups (180 g) flour
- Prepare 1/2 cup (55 g) powdered sugar
- Get pinch salt
- Take 1/2 cup (115 g) cold butter
- Take 1 large egg
- Take 1/2 tsp vanilla extract
- Take Filling
- Take 400 g apricots
- Prepare 400 g peaches
- Get 35 g almond powder
- Take 1 vanilla sugar
- Get 1 tbsp honey (liquid)
- Make ready blueberries and fresh mint for decoration (optional)
Instructions to make Apricot & Peach Tart:
- 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).
- 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.
- 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.
- 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.
- Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes (frozen dough is less prone to shrinking while baking).
- 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.
- 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.
- 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.
- Bake for 20-25 minutes. You will want the fruit to be well cooked, but for the tart edges not to burn.
- Let the tart cool for at least 10 minutes. Decorate with blueberries and fresh mint leaves (optional).
So that’s going to wrap it up with this exceptional food apricot & peach tart recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
