Peach-Apricot Tarte
Pane-Bistecca
I made a peach-apricot tart. Sometimes I spontaneously feel like having a fruit tart, which is always fine with me. I’m not really keen on sweet things, but as I’ve written before, fruit is always fine. And now, with summer here, there are so many delicious fruits available that it’s wonderful to mix them together somehow.
However, I did not have enough apricots or peaches, but together they made a tart. I also had some tarte flambée dough. The cake can be eaten warm or cold. dough, so I used that for my fruit cake. This tart is very quick to make! I think mixed fruit cakes are wonderful!
However, I did not have enough apricots or peaches, but together they made a tart. I also had some tarte flambée dough. The cake can be eaten warm or cold. dough, so I used that for my fruit cake. This tart is very quick to make! I think mixed fruit cakes are wonderful!
Ingredients
Tarte of approx. 20/30 cm:
a ready-made, rolled-out tarte flambée dough
or a Cake Dough/Short Crust dough
300 g Apricots, pitted and chopped
300 g Peaches, pitted and chopped
30 g ground Almonds
1 tsp Sugar
2 Eggs
1 tsp Vanilla Sugar
100 ml Cream
Custard
Instructions
1
Step 1
Place the tarte flambée dough on a baking sheet lined with parchment paper, pulling up a slight edge on all sides. (Or the cake dough) Prick several times with a fork.
2
Step 2
Spread the ground almonds on the bottom, then add the fruit pieces and sprinkle with sugar.
3
Step 3
Bake in the oven at 200°C for 10 minutes.
4
Step 4
Mix the ingredients for the custard in a shaker or glass and shake. Pour over the cake and bake in the oven for another 25 minutes.
Notes
The cake can be eaten warm or cold. More tarte flambée!
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