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Apricot and peach tart
45 m active | 4 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 351
  • Fat about 20g
  • Carbohydrates about 32g
  • Protein about 8g
This is needed
This is needed for 12 pieces
Pastry dough
  • 1 pinch salt
  • 150 g sugar
  • 125 g butter, soft
  • 100 g shelled ground almonds
  • 1 eggs
  • 50 g fine whole-grain rolled oats
  • 1 tsp bourbon vanilla powder
  • 150 g white flour
Apricot filling
  • 150 g plain greek yoghurt
  • 200 g double cream cheese (e.g. Philadelphia)
  • 30 g icing sugar
  • 5 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 400 g apricots, cut into pieces
  • 2.5 tbsp water, boiling
To decorate
  • 100 g red currants
  • 1 peaches, cut into wedges
  • 1 apricots, cut into wedges
  • One tart tin (approx. 28 cm in diameter)
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And that's how it's done
And that's how it's done
Pastry dough
Place the butter in a bowl, beat in the sugar and salt. Add the egg and beat until the mixture becomes lighter in colour. Mix the almonds, oats, flour and vanilla, stir into the mixture, cover and chill for approx. 1 hr.
Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, place the dough in the tin along with the baking paper, chill for approx. 15 mins., remove the upper sheet of baking paper, prick the dough firmly with a fork. Place the baking paper back on top of the dough, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 15 mins. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.
Apricot filling
Puree the apricots, place the puree in a bowl. Add the cream cheese, yoghurt and icing sugar, combine using the whisk on a hand mixer. Dissolve the gelatine in the water, stir in 3 tbsp of the cream cheese mixture and immediately stir into the remaining mixture. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 2 hrs.
To decorate
Decorate the tart with the fruit.