2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fruit cakes are a delicious dessert that can delight your whole family and friends. Fruit cakes are not only delicious, but also very beautiful and a joy to the eye.
To do apricot tart, you need a baking dish with a diameter of 24 centimeters and a height of 5 centimeters.
Necessary products: 400 grams of apricots, juice of one lemon, 100 grams of white sugar, 50 grams of brown sugar, 100 grams of butter, a pinch of cinnamon, 1 pack of puff pastry.
Method of preparation: The apricots are pitted and sprayed with the juice of half a lemon. Prepare the caramel.
Put the white sugar in a saucepan over medium heat and add a few drops of lemon and half a teaspoon of water. Stir constantly until the sugar is caramelized to light or dark caramel - it depends on your preferences.
Add the rest of the lemon juice to the prepared caramel. Immediately pour the caramel into the pan, which is greased or lined with baking paper. Even if it does not cover the bottom well, the caramel will melt during the baking of the tart.
Apricots are placed on top of the caramel with the convex part facing up. Sprinkle with brown sugar and cinnamon. Cut the butter into pieces and arrange on the apricots.
The dough, which has been thawed, is lightly rolled out so that it is larger than the baking tin. Cover the apricots with the dough so that part of the dough remains on the side. It is tucked under the fruit.
The dough is pricked in several places with a fork. Bake for about 30-40 minutes in a preheated 180 degree oven. When the dough turns golden, the tart is ready.
Remove the pan from the oven and leave for 5 minutes. A knife is passed along the walls of the tray. Turn over on a large plate and wait 5 minutes. The bottom of the pan is hit and the tart falls into the plate. Serve hot, with a scoop of ice cream.
The cherry tart is very fresh because of the slightly sour taste of the fruit.
Necessary products: 200 grams of flour, 80 grams of almonds, 125 grams of butter, 100 grams of sugar, a pinch of salt, 1 egg, 3 drops of almond essence.
For the pudding: 60 grams of sugar, 250 milliliters of milk, 50 grams of flour, 1 teaspoon of baking powder, 1 lemon, 200 grams of pitted cherries.
Method of preparation: Knead the dough by mixing the flour with the softened butter, add the crushed almonds, sugar, egg and almond essence. Mix everything well, make a ball and leave in the fridge.
At this time the pudding is made. Grate the rind of the lemon and squeeze the juice. The flour is mixed with the baking powder, lemon peel and after stirring, add the lemon juice and milk. Mix everything well and leave in the fridge.
Make a circle from the cooled dough, rolling it out between two sheets of parchment paper for ease. The rolled dough should be slightly larger than the baking tin.
The dough is placed in the pan and pricked in several places with a fork. Bake for 15 minutes in a preheated 180 degree oven.
Remove the pan and place the cherries on the dough. Pour over the pudding and return the tart to the oven for 30-35 minutes. Remove from the oven and allow to cool in the pan.
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