Tarts fresh apricots: you know what is for me the best part of summer? Fresh fruit. Of all the seasons the summer for me is the most delicious: cherries, apricots, peaches, Plums, meloni, watermelons, grapes. With all this fruit is impossible not to prepare some sweet tasty: and here that today I leave you the recipe for the tart fresh apricots, I have done in a mini version, but you can also prepare such a size more tart. And have a look at all my RECIPES OF PIES to find one that suits you.
The classic dough for the pie
The dough made from these tarts fresh apricot pie is the classic Anglo-Saxon, without eggs and with very little sugar, the same one I used in Down FRESH BLUEBERRY TART (Blueberry pie) and wonderful LIGHT STRAWBERRY TART (strawberry pie). This time, however, I mixed flour and spelled 00, for a more rustic and tasty results. Inside only so many fresh apricots, with very little sugar (but the amount depends also and especially by the sweetness of the fruit, then taste).
If you want to decorate the tart with a nice design or basket weave, watch the VIDEO TUTORIAL on my YouTube channel and your tart seem purchased in confectionery!
The tart of fresh apricots (you saw the other RECIPES WITH APRICOT?) They are the perfect dessert for summer breakfasts (I would already be on vacation in Sicily, you have already planned your holidays?). But if you want to make an elegant dessert for lunch or dinner, serve it with a little’ ice cream and some fresh apricots. Have a good day!
FOR THE DOUGH
150 grams of flour 00
100 grams of spelled flour
a pinch of fine salt
30 grams of brown sugar
a tablespoon of apple cider vinegar or white wine
120 grams of cold butter
a Bourbon vanilla bean or one teaspoon of extract
cold water, to taste (circa 80-100 milliliters)
butter and flour for the cake Pan, to taste
FOR THE FILLING
800 grams of apricots
40 grams cornstarch
organic lemon juice
80 grams of sugar
a little cold water to dissolve the cornstarch
granulated sugar to sprinkle the surface of the cake
For the base. Put flour on the work surface 00 and the spelled, cold butter, diced, a good pinch of salt and sugar cane. Mix with your fingertips until the mixture is a large crumbs. Add the vinegar and as much water as needed to obtain a compact and fairly elastic dough. Wrap the dough in plastic wrap and store in the refrigerator for at least one hour.
For the compote of fresh apricots. Wash the apricots, divide in half and remove the core. Cut into small pieces and place in a pan. Add lemon juice and sugar and bring to the boil over medium heat. Will dissolve the cornstarch in a little cold water and add it to apricots. Cook until you see that the compote thickens. Allow to cool at room temperature compote.
Grease and flour the molds for tarts or a cake pan of about 24 cm in diameter. Working the dough on the floured work top, pull a sheet 3-5 mm thick and coat the bottom and sides of the pan. Prick the dough gently with the tines of a fork. Pour into the pan the apricot compote and level the surface with a spatula. With advanced dough, decorated the tarts as Favorite: Stripes, little hearts, starlets. You can simply use a pasta bowl or cookie cutters to get the decoration that you like. Dust the surface of the brisée paste with a little caster sugar, so you get a rustic look after cooking.
Bake in oven at 190 degrees (preheated) for 30 minutes (for tarts, about 40 minutes to a larger pie). Allow to cool before serving desserts. They are very good accompanied with vanilla ice cream! Bon appétit!
If you want an original idea, you can also prepare the tarts in the molds for muffins: They will be a little 'higher and the filling will be much richer. And of course you'll have to cook them longer.