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Recipe ricotta apricot tart

Anonim

Refined with a fruity lemongrass-orange-gremolata - at the ricotta-apricot-tart the sun winks at us.

For about 12 pieces

For the dough

  • 200 g of flour
  • 60 g of sugar
  • 125 g soft butter (in pieces)
  • 1 pinch of salt

For covering

  • 15 g of Amarettini
  • 1 large can of apricot halves
  • 3 eggs
  • 80 g of sugar
  • 250 g ricotta (Italian cream cheese)
  • grated peel of 1/2 organic orange.

also

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  • 1 tablespoon of pine nuts (roasted)
  • 1 handful of lemon balm leaves
  • grated peel of 1/2 organic orange

preparation

  1. Put the flour on the work surface and spread the sugar, butter and salt on it. Drizzle 2-3 tbsp of water. Finely chop everything with a large knife, knead the crumbs into a dough. Wrap in foil, refrigerate for 30 minutes.
  2. Roll out dough between two freezer bags around (about 30 cm Ø). A Tarte- or Springform (26 cm Ø) to line it. Pierce soil several times, freeze for 30 minutes. Bake in a hot oven (200 degrees, center) for 10 minutes.
  3. Crumble the amarettini, spread on the pre-baked ground.
  4. Drain the apricots. Beat eggs and sugar until lightly frothy for about 3 minutes. Stir in ricotta and orange peel. Distribute the cream on the amarettine crumbs. Put the apricots with the cut surface facing up. Bake in a hot oven (200 degrees, center) for 20-25 minutes. Remove, allow to cool.
  5. Finely chop pine nuts and lemon balm. Mix with the orange peel. Sprinkle 2 tablespoons over the cake, serve the rest.

For those who can not get enough of apricots: our fruity apricot jam!

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