Loretta Sebastiani

Loretta Sebastiani
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Apricot tart
( Crostata alle albicocche fresche)

Our original home cooking

This apricot tart was born on a Saturday morning by chance in my kitchen. I had bought too many apricots, really too many!!! Is it okay that I like them but ... in Italy we say: "il troppo stroppia" that is "too much breaks the bag", in this case my stomach!!!! After thinking about what kind of sweet to make and unusual combination of flavors, I got to work. This the result! What about it?

difficulty: medium

time: 1 hour 30 minutes

calories: 276 (kCal)

apricot trat with custard

Ingredients / Serves 12

  • 1 tart shell to serve 12
  • Half a dose custard
  • 400g (14 ounces) fresh apricots
  • 1 tablespoon sugar
  • 2 tablespoons Cointreau liquor
Difficulty:
medium difficulty
Time:
preparation: 30 minutes
cooking: 1 hour
total: 1 hour 30 minutes
How many calories in a serving?
Calories: 276 (kcal) 14 % - 1155 (kJ)
Protein: 4.8 (g) 10 % GDA
Total fat: 11.6 (g) 17 % GDA
Total carbohydrate: 38.4 (g) 15 % GDA
Sugars: 20.2 (g) 23 % GDA

Download free PDF version (330 download).

Recipe for apricot tart

Preparation and cooking

  • - The day before.
    Prepare tart shell. When I prepare a fruit tart I have the habit to make a softer tart shell than usual. In other words I don't use classic pastry but a different dough. You can find the link to the recipe below.
  • - The day after.
    Prepare custard.
    It's enough to use 3 egg yolks. Below the link to my recipe. Remember to halve the doses but use 90g (3 1/4 ounces) sugar.
    Let it cool.
    Prepare apricots.
    Wash and pat dry with absorbent kitchen paper.
    Halve them, take out their kernel and cut into slices.
    Put them in a bowl and add sugar and Cointreau.
    Stir well with delicacy.
    Put them apart. They have to flavor for no more than 30 minutes, so be careful with timeline.
  • - Assemble your apricot tart.
    Spread custard on the bottom of your tart shell.
    Arrange apricot slices on the top.

Just before serving

  • - Chill your apricot tart until 10 minutes before serving.

Note

Tips

  • - Be very careful not to overcook your tart shell. Excessive cooking would make it hard.
  • - I suggest a 22cm (10in) tart mold but if you prefer a thinner shell use a larger mold.
  • - You could prepare individual mini tarts too. They are ideal for meal, buffet-style.

Menu planning

  • - I serve apricot tart in my special occasions in summer.
    It's a sweet end for alfresco dinner or any get-together with relatives and friends.
    Perfect for a snack with friends
    What about as dessert for a BBQ party?

Useful links for this recipe

Healthy eating

  • - Calories of apricot tart do not seem very high but keep in mind that a sweet is always something more going to weigh heavily on the daily balance if it becomes a habit. But if it is sometimes a sin of gluttony and you do an active life ... you can also turn a blind eye ;))
  • - In any case, be careful about sugar amount that WHO recommends no greater than 50 grams per day. And sugars are present everywhere, even in salty food, frozen, pre-cooked or canned.
  • - My considerations are valid for an adult with an energy intake of 200 calories per day.
  • - Fiber per serving: only 1 gram

Loretta

What's the right wine for " Apricot tart "?

Pair Cointreau or another orange-flavored liquor.