Summer Apricot Tart by @cedriklorenzen

32 min

5 servings

🧈

100 g

Butter

🍬

55 g

Icing sugar

🥚

50 g

Egg yolks

🌾

200 g

Plain flour

🍋

0.5

Lemon zest

🍊

0.5

Orange zest

🍑

Apricots

🍦

Vanilla

🍊

Orange peel

🪵

Cinnamon

🍋

Lemon peel

🍓

Apricot jam

🧀

Mascarpone

Apricot liquor

🍋

Lime

🌿

Mint

🍫

White chocolate

🍃

Verbena leaves

  1. Cream
    • Butter
    • Icing sugar
    • Egg yolks

    Cream the butter and icing sugar together, then add the egg yolks and mix well.

  2. Add
    • Plain flour

    Gradually add the flour and mix until a dough forms.

  3. Add
    • Lemon zest
    • Orange zest

    Add the lemon zest and orange zest, and mix until combined.

  4. Roll

    Roll out the dough and line the tart shells.

  5. Bake

    Bake in a preheated oven at 180°C/350°F for 8-15 minutes, or until golden brown.

Summer Apricot Tart by @cedriklorenzen

32 min

5 servings

🧈

100 g

Butter

🍬

55 g

Icing sugar

🥚

50 g

Egg yolks

🌾

200 g

Plain flour

🍋

0.5

Lemon zest

🍊

0.5

Orange zest

🍑

Apricots

🍦

Vanilla

🍊

Orange peel

🪵

Cinnamon

🍋

Lemon peel

🍓

Apricot jam

🧀

Mascarpone

Apricot liquor

🍋

Lime

🌿

Mint

🍫

White chocolate

🍃

Verbena leaves

Preparation Steps

  1. Step 1/5

    Cream the butter and icing sugar together, then add the egg yolks and mix well.

    🧈Butter
    🍬Icing sugar
    🥚Egg yolks
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/5

    Gradually add the flour and mix until a dough forms.

    🌾Plain flour
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/5

    Add the lemon zest and orange zest, and mix until combined.

    🍋Lemon zest
    🍊Orange zest
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/5

    Roll out the dough and line the tart shells.

    🥖Rolling pin
    Tart shell mold

  5. Step 5/5

    Bake in a preheated oven at 180°C/350°F for 8-15 minutes, or until golden brown.

    Tart shell mold

Composition

Ingredients

Types

Dairy, Sugar, Eggs, Grains, Fruit, Spices, Condiments, Herbs, Confectionery

Ingredients

Butter, Icing sugar, Egg yolks, Plain flour, Lemon zest, Orange zest, Apricots, Vanilla, Orange peel, Cinnamon, Lemon peel, Apricot jam, Mascarpone, Apricot liquor, Lime, Mint, White chocolate, Verbena leaves

Notes

Butter (for the pastry shell), Lemon zest (zest of half a lemon), Orange zest (zest of half an orange), Apricots (poached, infused with vanilla, orange, cinnamon and lemon peel, amount not given), Vanilla (for infusing the poached apricots, amount not given), Cinnamon (for infusing the poached apricots, amount not given), Apricot jam (amount not given), Mascarpone (for the vanilla mascarpone cream, amount not given), Lime (for the lime and mint gel, amount not given), Mint (for the lime and mint gel, amount not given), White chocolate (vanilla-infused, amount not given), Verbena leaves (for serving, amount not given)

Allergens

Milk, Eggs, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Fat: 23g, Fiber: 2g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.3mg, Potassium: 220mg, Sodium: 110mg

Vitamins

Vitamin A: 400mcg, Vitamin C: 8mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Expert (4/4)

Steps

5 steps

Equipments

Utensils

Mixing bowl, Whisk, Rolling pin, Tart shell mold, Saucepan, Spatula, Piping bag

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

fridge : 1-2 days (Store assembled tart covered in an airtight container,Keep mascarpone cream and gels chilled,Best consumed fresh due to pastry texture and dairy cream), freezer : Not recommended for assembled tart; pastry shell alone can be frozen up to 1 month (Freeze unfilled baked pastry shell only,Wrap tightly in plastic and foil,Thaw at room temperature before filling)