Tart with appricots

Recipes - Tart with appricots

If you crave for a sweet, refreshing desert, try this creamy summer tart.



  • 6 eggs
  • 6 tablespoons brown sugar
  • 6 tablespoons flour
  • 500 g apricots


  • 250 g ricotta
  • 3 tablespoons powdered sugar
  • vanilla


  • 2 ripe apricots
  • 2 tablespoons sugar
  • 200 ml water
  • white envelope mourned Dr. Oetker Cake

Directions for Tart with appricots

Step 1: Separate yolks from whites. Beat the yolks with the sugar, added gradually to increase their volume and the sugar is melted. Then add one tablespoon of flour and stir with a wooden spoon, gently, from the bottom up, until all flour has been incorporated. When whites become a hard foam, take 2-3 tablespoons of it and add over the yolk cream, stirring with a wooden spoon very easy, in the same direction, until it incorporates all of the whites.

Step 2: Anoint a pan with oil, sprinkle flour and pour the batter in. Wash and slice ‚Äč‚Äčapricots and carefully place them over the batter. Bake in hot oven at low heat until it becomes lightly brown on top and passes the toothpick test. Remove tray and let the cake cool in the pan.

Cream: mix the ricotta with the powdered sugar for 2 minutes, until it becomes fluffy, then add vanilla. The cream must be spread over chilled dough and then placed in the refrigerator for half an hour.

Jelly: Mix the two apricots that you put aside with the blender until turned into a smooth puree. The Dr. Oetker powder has to be mixed with sugar, water and the  apricot puree. Put it in a pot and over the fire as directed on the envelope and then pour over cake. It is also half an hour left to cool. Garnish with mint leaf. Enjoy!

Tags: eggs, flour, apricots, ricotta, sugar, water, recipes Desserts

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