The combination of apricot flavor with the warm sweetness of caramel creates a dessert that is hard to resist. Whether for a family gathering or a lazy Sunday afternoon, this tart is sure to impress.
In this video is also step-by-step recipe for homemade caramel sauce.
1 cup = 240 ml
Tart mold size 20 cm – 7,8 inch
Ingredients:
For the crust:
• 100 g – 3,5 oz – 1 cup unsalted butter chilled
• 180 g – 6,3 oz – 1 ½ cup all purpose flour
• 50 g – 1,7 oz – ⅓ cup powdered sugar
• 1 – egg
• pinch of salt
• 1 tsp – lemon zest
For the filling:
• 500 g – 17,6 oz – quark cheese or cream cheese like Philadelphia
• 2 – 3 tbsp – sugar powdered
• 2 – eggs
• 1 tbsp – vanilla extract
For the caramel sauce:
• 200 g – 7 oz – 1 cup – sugar granulated
• 90 ml – ⅓ cup – water
• 200 ml – 1 cup – whipping cream
For the topping:
• 3 – 5 pcs of fresh apricots or you can use also canned
• 1 tbsp – whipping cream for brushing
• sugar powdered for the top
Storage: Store it in the refrigerator within 2-3 days for the best quality.
I hope you find a new favorite to love.
Thank you for watching and if you like the video, please subscribe to my channel.
Have a nice summer days,
Petra
00:00 Intro – Apricot Caramel Tart Recipe
00:36 Ingredience
00:45 Caramel Sauce
02:40 The Crust
04:23 The Filling
05:23 Assembling
06:52 Baking
07:31 Outro
Welcome to my channel
Turn subtitles (CC) ON for your language Have you ever tried combination of apricots and caramel? This tart is sure to impress. With step-by-step recipe of caramel sauce. Caramel
Sauce • 200 g – 7 oz – 1 cup – sugar granulated
• 90 ml – ⅓ cup – water Start heating the sugar and water at almost full power.
Don’t be afraid to stir occasionally to help the sugar dissolve better. Once the water comes to a boil, you can stop stirring. Continue heating until you reach the moment
where the sugar starts to brown.
Add 200 ml – 1 cup – whipping cream Start stirring again. Continue heating,
now you can only use medium power,
let everything bubble, dissolve and thicken.
(about 3 – 5 minutes) Strain the caramel sauce through a strainer
and pour it into a bowl or glass. Let it cool. The Dough • 100 g – 3,5 oz – 1 cup unsalted butter chilled
• 180 g – 6,3 oz – 1 ½ cup all purpose flour
• 50 g – 1,7 oz – ⅓ cup powdered sugar
• 1 – egg
• pinch of salt
• 1 tsp – lemon zest Work into the dough. Wrap it in plastic box, and refrigerate for at least 30 minutes before using. Preheat the oven to 180°C/350°F and grease your tart tin. Divide 1/3 of amount of the dough and set it aside.
Roll the dough out and place it into tart tin. Use a fork to prick holes all over the bottom of the crust.
This allows steam to escape and prevents
the crust from puffing up. Place it to the fridge. The Filling • 2 – eggs
• 500 g – 17,6 oz – quark cheese or cream cheese like Philadelphia
• 1 tbsp – vanilla extract
• 2 – 3 tbsp – sugar powdered Assembling 3 – 5 pcs of fresh apricots or you can use also canned Briefly immerse them in boiling water for 30-60 seconds
to loosen the skins, then immediately transfer them to cold water.
Remove the skin and cut them on small pieces. Roll out the rest of dough and cut strips. Pour the cheese filling. Add a caramel layer. Place apricot pieces on the top of the cake. Lay the strips of dough over the top and brush them with whipping cream. Bake at 180°C/350°F for about 35 – 45 minutes
until the crust is golden brown . (Depends on tart tin size)
Let it cool. Dust with icing sugar. Thank you for watching and if you like the video, please subscribe to my channel.
1 Comment
Have you ever tried it? I really like the combination of apricots and homemade caramel, the tart was very tasty.🙂