Desserts/ Autumn

Apricot tart with quince jelly

Apricot tart with quince jelly

Serves: 4
Preparation: 30 minutes (Cooking: 30 minutes)

Ingredients

  • Approximately 1.2 kg apricots
  • 450 g shortcrust pastry
  • 20 g ground almonds
  • 15 g soft butter
  • 20 g flour, sifted
  • 150 ml quince jelly, warmed slightly

Instructions

1

Preheat the oven to 180-190°C.

2

Butter a 24-cm tart tin generously and sprinkle with the ground almonds and flour.

3

Wash the apricots, remove the stones and cut into quarters.

4

Dust your worktop with flour and quickly roll out the shortcrust pastry.

5

Line the tart tin with the pastry.

6

Using a fork, prick the pastry base in several places.

7

Arrange the apricots in a circle on the pastry base.

8

Bake in the oven for approximately 30 minutes.

9

Remove from the oven and allow to cool for 15 minutes.

10

Remove from the tin and place on a cooling rack.

11

Top with the warm quince jelly.

12

Slice carefully using a serrated knife.

Notes

Shortcrust pastry can be decorated with different fruits, such as pineapple or pears.

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