Description
Well, here came the season of apricots. For this reason tart, well as without it? Shortcrust pastry, sweet cream, light sour fruit... help yourself..
Ingredients
-
Shortbread dough
200 g
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Apricot
600 g
-
Milk
300 g
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Sugar
60 g
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Chicken egg
1 piece
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Pudding vanilla
25 g
Cooking
Let's start with cream. Custard no surprise, and there are a lot of recipes. But if you won't scold, will show you my version. Egg mix well with the pudding and sugar until smooth.
Milk bring to a boil and "tempering" the egg-sugar mixture out of the fire. "Tempering" is to pour a small amount of hot milk, stirring constantly. Then a little bit more, and then everybody else.
A pot of cream, put on fire and cook until thick, stirring constantly. I have it takes no more than 5 min. to cool the Cream.
Until the cream cools, prepare cookie dough according to your favorite recipe. Better, of course, in advance. Ready to roll out the dough and put in shape, covered with baking paper. Prick with a fork.
The dough cover with baking paper, pour the cargo and bake at 180g. within 10-15 minutes (depending on oven). Then cool slightly.
Apricots wash, dry and slice into halves.
On the cooled pastry cream.
The cream and apricots.
Bake in a preheated 180 oven for 30 minutes.
Cool completely and only then it is possible to cut. If we hurry, as I do, a little cream will float. If apricots are sour, it can and should be sprinkled with powdered sugar. Enjoy your tea!
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