Apricot tart

Does ever happen to you to crave a fast-baking cake for your snack or just for the pleasure of something sweet, but you have very basic ingredients at home? Well, that’s the cake that does for you, then! Easy, quick and versatile: this is a neutral batter that you can top with almost with anything. The original recipe calls for rhubarb chunks, but you can use apples, pears, plums or other fruits of your choice. I would just avoid juicy berries like raspberries or strawberries, as they tend to soak the batter. That said, feel free to create your own version and share in the comments!

October 5, 2018

Servings: 8-10

Difficulty: Easy

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By: Valeria Suppa

Ingredients

5-6 ripe apricots, stoned and halved
100 gr softened butter
125 gr caster sugar
1 tsp vanilla extract
zest of 1 small lemon finely grated
pinch of salt
190 gr cake flour
2 tsp baking powder
60 ml whole milk
2 medium eggs
powder sugar to decorate (optional)
double cream lightly sweetened to serve (optional)

Directions

Step 1 Preheat the oven at 180ºC (160ºC fan). Take a 25cm tart tin with loose bottom and carefully coat it with a little butter and and a dust of flour
Step 2 With an electric mixer beat the sugar and butter until pale and fluffy. Sugar granules should almost disappear to the touch
Step 3 Add the vanilla exctrat and lemon zest, then the eggs one at at time. Beat well after each incorporation
Step 4 Add the flour and baking powder previously sieved together, alternating with the milk
Step 5 Pour the batter into the tart tin, place the apricot on top without applying too much pressure, ore they will sink and almost disappear during baking
Step 6 Bake for about 25min, then allow to cool completely and unmould
Step 7 Dust with some powder sugar and serve with a dollop of double cream slightly beaten and sweetened to taste

Tips and notes

This recipe has been adapted from this book
If you wish, you can flavour the whipped cream with a splash of rum or other liqueur of your choice
In this picture I’ve topped the cake with some sliced almonds for decorations and extra nuttiness: you can do the same or leave it plain