This delicious apricot tart is a cozy summer dessert. The base is a fluffy vanilla cake, a jammy caramelized apricot. If you go upside down, it becomes a gorgeous golden tart.
Why do we like our caramel apricot tart
This tart is a pleasant baking definition: a simple ingredient, no need for a mixer (if you want to do it) and a big visual reward. It looks impressive, but it’s easy and incredibly delicious to celebrate summer stone fruits. Teach your children how to overturn the cake with confidence! This recipe is simple, forgiven and absolutely amazing in the plate, even if you bake children with children or desserts for friends.
Tips and Tips:
Use the baking sheet under the fanIn case of a caramel bubble.
Choose the right apricot: A little hard and ripe apricot works best. Exaggerated fruits can release too many juices.
Keep care of the caramel: Once you start turning golden, you can get dark as soon as possible. Remove from heat when it is not brown, not brown.
Easy replacement:
- fruit: When the apricot does not fit the season, try peaches, cheondo, plums, or sliced apples.
- cream: Replace with a general Greek yogurt with the added protein.
- Vanilla paste: Vanilla extract works well.
- Gluten Free Options: 1: 1 Use a gluten -fried flour blend.
More delicious fruit dessert recipes:
Apricot tart
Fluffy vanilla cake, jammy caramelized baked upside down on top of apricot. If you go upside down, it becomes a gorgeous golden tart.
Serving: 9
- 1 pound apricot
- 1 cup sugar
- 1/3 cup water
- 3/4 cup sugar
- 6 Tbsp butter softening
- 2 Large egg
- 1/3 cup Vanilla Greek yogurt Or sour cream
- 1 Tbsp Vanilla paste Or extraction
- 1 cup Multipurpose flour + 2 tablespoon powder
- 1/2 TSP Baking powder
- 1/2 TSP salt
- Vanilla ice cream Options for serving
Preheat the oven to 350 degrees and grease the 9 -inch cake pan.
Cut the apricot in half and remove the pit. Place the apricot on the bottom of the oil cake fan and cut the side. Match it as hard as possible without breaking the fruit. It’s okay if there is a gap between the apricot.
Add 1 cup of sugar and water in a small pot. Boil and boil. It is boiled until the syrup is thicker without stirring and turns into a wonderful golden amber. Carefully pour the caramel on the apricot. The syrup is very hot and can burn you!
In the mixing bowl, butter and sugar remain until they are light and full. Put eggs one at a time and hit them after each addition. Scrape the side of the bowl as needed. Put yogurt and vanilla paste and play again until it is combined.
Shake flour, baking powder and salt together in a small bowl. Put it in a wet ingredient and stir until it is combined. Do not over mix.
Spread the dough on the apricot and soften it evenly. Do not disturb too much apricot. Bake for 30-40 minutes or bake until the toothpick inserted near the center is clean. I like to put a baking sheet under the fan to catch potential water droplets.
Cool the cake for about 15 minutes and turn it over. The best way to do this is to place the serving plate on the cake fan and then quickly flip everything. Listen to the fan gently. If the fruit is attached, patch it again.
If you want, warm the cake or sprinkle ice cream. take pleasure in!
