OTHER LANGUAGES: German
Here I have something wonderful for you: today I show you my recipe Apricot Tart with Shortcrust Pastry.
I prefer to bake this apricot cake in small moulds. The appearance is sensational and the cute little cakes are a real pleasure.
You want to shine in the bakery? You can serve this apricot dessert as dessert or serve it to your guests in the afternoon with their coffee.
For an absolutely successful baking experience, you will find many photos below as step-by-step instructions.
Now we start at the bowls and the oven… I wish you all the best!
1. Tarte with Apricots, so tasty!
The cake preparation begins with the shortcrust pastry. So that the cake base gets a great aroma I add vanilla aroma. Sugar, flour, lemon grater, butter and egg should not be missing.
Otherwise you can conjure up the vanilla taste with a vanilla pod. Scrape out a pod and pour the pulp into the dough.
Vanilla and apricot taste better than garlic pill…
Ever heard of “blind baking” … For this you don’t need to blindfold yourself but you need dried peas or beans in addition to the expected ingredients.
The dough in the tin needs some weight on top for baking. So the cake dough doesn’t rise too high. This is called blind baking.
If making the dough yourself is too much work for you, then I recommend my apricot tarts with marzipan and puff pastry. They go even faster and the recipe comes from the star kitchen.
Alternatively I have a classic sponge cake for you: Apricot cake simply …
As a filling for the cake I copied a lot from the cheesecake. When you have baked the cake forms with the shortcrust pastry, you can dare to try the filling.
I put curd cheese into the filling. Only just enough to give the apricots a great taste bed. The details can be found further down in the recipe, for now a quick overview of the ingredients…
- Shortcrust dough in moulds or blind baked in moulds
- Cream as a filling, based on a cheesecake filling
- Apricots and apricot jam with rum
I’ve kept the apricot jam from you so far. There is always a little rum to it, so that the taste reaches the zenith.
We need the pimped jam to spread out the baked shortcrust pastry and later to glaze the baked apricot tartes.
Another tip on the side: If you plan the cake for Sunday, prepare the shortcrust one day before. The dough can then ripen and develop its flavour even better.
At the same time, the baking pleasure increases because part of the cake is already ready.
You expect a lot of guests? Would you like to serve the Tarte as a grand finale to your loved ones?
You can freeze the moulds, which are lined with shortcrust pastry, raw or unbaked and use them to prepare them in advance. That’s handy because on the big day you only have to worry about the filling.
3. Recipe Apricot Tart with Shortcrust Pastry
Here is the recipe for fine cakes. Have fun with it! For questions you can reach me via the comment function at the bottom of the page.
OTHER LANGUAGES: German