Apricot and peach tart

Apricot and peach tart

Total: 4 hr 30 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 351 kcal
, Fat: 20 g
, Carbohydrate: 32 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

125 g butter, soft
150 g sugar
1 pinch salt
1 egg
100 g shelled ground almonds
50 g fine whole-grain rolled oats
150 g white flour
1 tsp bourbon vanilla powder

Apricot filling

400 g apricots, cut into pieces
200 g double cream cheese (e.g. Philadelphia)
150 g plain greek yoghurt
30 g icing sugar
5 leaves gelatine (immersed in cold water for approx. 5 mins., drained
2 ½ tbsp water, boiling

To decorate

1 apricot, cut into wedges
1 peach, cut into wedges
100 g red currants
Purchase ingredients now

Utensils

One tart tin (approx. 28 cm in diameter)

How it's done

Pastry dough

Place the butter in a bowl, beat in the sugar and salt. Add the egg and beat until the mixture becomes lighter in colour. Mix the almonds, oats, flour and vanilla, stir into the mixture, cover and chill for approx. 1 hr.

Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, place the dough in the tin along with the baking paper, chill for approx. 15 mins., remove the upper sheet of baking paper, prick the dough firmly with a fork. Place the baking paper back on top of the dough, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 15 mins. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.

Apricot filling

Puree the apricots, place the puree in a bowl. Add the cream cheese, yoghurt and icing sugar, combine using the whisk on a hand mixer. Dissolve the gelatine in the water, stir in 3 tbsp of the cream cheese mixture and immediately stir into the remaining mixture. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 2 hrs.

To decorate

Decorate the tart with the fruit.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!