Treat yourself to a delicious slice of this Open-Faced Apricot Tart. With its buttery crust, creamy filling, and the natural sweetness of fresh apricots, this tart is the perfect dessert for any occasion. Easy to make and delightful to eat, it’s sure to impress your friends and family.
Calories: 346 kcal/serving
Servings: 10
Cooking Time: 1 hour 30 minutes
Protein/Fat/Carbs: 6.4 g/17.0 g/41.9 g
Ingredients for 10 servings:
- Butter – 3.5 oz (100 g)
- Flour – 10.5 oz (300 g)
- Sugar – 2 tablespoons (25 g)
- Baking powder – 1 teaspoon (5 g)
- Salt – 0.5 teaspoon (2.5 g)
- Milk – 8.5 fl oz (250 ml)
For the filling:
- Walnuts – 1.75 oz (50 g)
- Sugar – 0.5 cup (100 g)
- Apricots – 24.5 oz (700 g)
- Cream cheese – 5.3 oz (150 g)
Instructions:
Prepare the Dough:
Allow the butter to come to room temperature. Sift the flour into a bowl along with the salt and baking powder. Add the sugar, butter, and milk. Knead into a smooth, elastic dough. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the Apricots:
Preheat the oven to 375°F (190°C). Wash the apricots, cut them in half, and remove the pits. Place 2/3 of the apricots cut side up on a buttered baking sheet. Bake for 5 minutes, then remove from the oven and let cool. Do not turn off the oven.
Peel the apricots. If the apricots are very firm or under-ripe, increase the baking time to 7-10 minutes.
Make the Filling:
Puree the baked apricots and add the sugar and cream cheese. Beat until smooth. Finely chop the walnuts and add them to the cream mixture.
Assemble the Tart:
Roll out the dough into a circle and place it in a tart pan. Poke the dough with a fork several times. Spread the filling evenly over the dough. Bake in the oven for 15 minutes.
Finish the Tart:
Set aside 5-6 apricot halves. Slice the remaining apricots. Place the whole apricot halves in the center of the tart and arrange the slices around the edges and in the middle. Return the tart to the oven and bake for an additional 10 minutes.
Enjoy your delightful Open-Faced Apricot Tart!
