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Apricot Tart Cake: A delicious fusion of tart and cake in one dessert

Apricot Tart Cake: A delicious fusion of tart and cake in one dessert

Discover the exquisite combination of tart and cake with this apricot tartlet, where the crunch of a tart meets the softness of a cake in a harmonious blend. This dessert begins with a base of shortcrust pastry, decorated with apricot jam, topped with a light and fluffy cake dough which incorporates apricot and apple puree. The double layers are complemented by additional apricot jam spread on top, creating a deliciously fruity and slightly tart flavor profile that is both refreshing and satisfying.

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Why you'll love it:

This Apricot Tart Cake is a wonderful treat for those who enjoy the distinct textures and flavors of cakes and tarts. The shortcrust pastry base provides a delicious crunch that contrasts perfectly with the soft, moist cake layer on top. Apricot jam not only adds vibrant fruitiness, but also keeps the cake moist and flavorful throughout. This dessert is a fantastic choice for anyone looking for a unique pastry that combines traditional elements in a new way.

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Perfect occasion:

This Apricot Tart Cake is ideal for any occasion that calls for a special dessert. It's perfect for afternoon tea, brunches or as a sophisticated dessert at dinner parties. Its elegant appearance and layered complexity make it ideal for celebrations like birthdays, or simply as a treat to brighten up an ordinary day.

Decorating Tips:

replaces the word nice with empty enhance the aesthetics of this cake, consider placing thin slices of fresh apricots on top before baking, which will caramelize nicely in the oven. Once cooked and cooled slightly, a light dusting of powdered sugar can add a nice finish. For a more decadent touch, drizzle a simple glaze made from apricot jam and water on top to add shine and intensify the apricot flavor.

Ingredients:

  • For the shortcrust pastry (frolla):
    • 2 eggs
    • 80 g coconut oil (or other oil)
    • 60 g brown sugar
    • 20 g of apricot jam
    • 280 g all-purpose flour
    • 20 g cornstarch
    • 4 g of baking powder
  • For the cake batter:
    • 3 eggs
    • 65 g brown sugar
    • 100 g fruit puree (apple and apricot)
    • 75 g coconut oil (or other oil)
    • 200 g all-purpose flour
    • 1 sachet of baking powder
    • 65 g of milk
  • Additional:
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Start by making the shortcrust pastry. In a bowl, combine the oil, brown sugar, apricot jam and eggs. Gradually add the flour, cornstarch and baking powder, mixing until well combined. Roll out the dough to a thickness of 3 to 4 mm and line a buttered and floured 24 to 26 cm tart pan. Prick the bottom with a fork and spread a layer of apricot jam on top. Cool in the refrigerator.

For the cake batter, whisk the eggs with the brown sugar until the mixture is light and fluffy. Add the oil and fruit puree, then gradually add the flour. Dissolve the baking powder in the milk until foamy and add to the dough. Pour this mixture onto the cooled pastry base covered with jam. Pour the rest of the jam on top.

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Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for approximately 50 minutes. Cover with foil if the top browns too quickly.

Enjoy this succulent Apricot Tart Cake, where each layer offers its own delicious texture and taste, perfectly complementing the other!

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