Crunchy golden apricot tart: a summer delight with a creamy center and crispy finish

This crunchy golden apricot tart is a sublime celebration of summer flavors, combining the sweetness of ripe apricots with a rich, creamy filling and a deliciously crisp crust. The dual textures of creamy cream and crunchy topping make this tart not just a dessert but a work of culinary art. Each component is designed to bring out the best in seasonal apricots, with a touch of vanilla and powdered sugar to enhance the natural flavors.

Why you'll love it: The mix of textures and flavors in this tart is irresistible. The buttery crust serves as the perfect foundation, providing a firm yet tender base. The creamy layer enriched with labneh cheese and cream adds a luxurious, velvety texture that contrasts beautifully with the fresh, tangy apricots. The crunchy topping provides a final textural contrast that will keep you coming back for another bite. This tart demonstrates the pleasure of using seasonal fruits in baking.

Perfect occasion: This apricot tart is ideal for summer gatherings, whether it's a family reunion, an elegant afternoon tea or a casual barbecue. It's also perfect for holiday parties or as a special treat to enjoy on a warm evening. Serve it at your next dinner party to impress your guests with its sophisticated appearance and exquisite taste.

Decorating Tips: For a visually stunning presentation, arrange the apricot halves in a neat pattern on the tart before baking. After cooling, a light dusting of powdered sugar not only adds sweetness but also enhances the aesthetic appeal of the pie. Consider garnishing with toasted almond slices or mint leaves for an added touch of elegance and flavor.

Ingredients:

• For the dough:
  • 1 cup of sugar
  • 250 grams of butter, room temperature
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of baking powder
  • 4 cups all-purpose flour
  • 12 apricots, cut in half
  • 2 tablespoons of powdered sugar (to sprinkle over the apricots)
• For the crumble topping:
  • A handful of reserved dough
  • 1/4 cup all-purpose flour
  • 3 tablespoons of vegetable oil
• For the cream filling:
  • 100 grams of labneh cheese
  • 100 ml of cream
  • 1 egg
  • 2 large tablespoons of powdered sugar
  • 2 teaspoons of vanilla extract

1. Start by preparing the dough: mix the sugar, butter and egg until creamy. Gradually add the flour, vanilla and baking powder to form a soft dough.
2. Reserve a handful of dough for garnish and refrigerate. Press the remaining dough into a greased baking sheet (suggested size: 35 × 24.5 cm).
3. Arrange the apricot halves on the dough, cut side up, and sprinkle with powdered sugar.
4. For the cream filling, whisk together the labneh, cream, egg, powdered sugar and vanilla. Pour this mixture over the apricots.
5. Add the flour and vegetable oil to the reserved dough to make the crumble topping. Crumble it over the cream layer.
6. Optionally, sprinkle with flaked almonds for more crunch.
7. Bake in a preheated 180°C (356°F) oven until the top is golden brown, about 30 to 45 minutes.
8. Let the pie cool in the oven for about 30 minutes, then bring it to room temperature before refrigerating it for at least an hour or two.
9. Serve chilled, sprinkled with additional powdered sugar.

Enjoy this succulent and crunchy pie that encapsulates the essence of summer in every bite!