Raspberry-Apricot Tart
A fruity and creamy tart featuring a crisp shortcrust base enriched with almond flavor. The filling combines luscious raspberry and apricot purées thickened with gelatin for a silky texture.
Ingredients
- 150 g spelt whole‑grain flour
- 30 g ground almonds (1 tbsp)
- 1 tsp Baking powder
- a pinch of salt
- 100 g cane sugar
- 75 g yogurt butter
- 50 g low‑fat quark
- 500 g apricots
- 7 sheets white gelatin
- 250 g raspberries
- 150 ml whipping cream
Instructions
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1.
Mix flour, almonds, baking powder, salt and 50 g sugar in a bowl.
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2.
Cut the butter into small pieces; set aside 5 g. Add the remaining butter with the quark to the dry mix and knead with a hand mixer’s dough hooks until smooth.
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3.
Roll out the dough on a lightly floured surface into a circle about 32 cm in diameter using a rolling pin.
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4.
Brush a 28‑cm tart tin with the reserved butter, lay the dough inside, press firmly at the edges, and prick the base several times with a fork. Trim any excess dough if necessary.
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5.
Place the tin on the middle rack of a preheated oven at 200 °C (180 °C fan, gas level 3) and bake for about 20 minutes. Remove and cool on a wire rack in the tin.
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6.
Meanwhile wash, drain, halve and pit the apricots. Cut into pieces, combine with 30 g cane sugar in a bowl and blend with an immersion blender.
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7.
Soak gelatin sheets in cold water according to package instructions.
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8.
Rinse the raspberries and set aside half. Press the rest through a fine sieve into a bowl and stir in the remaining cane sugar.
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9.
Remove six gelatin sheets from water, squeeze out excess liquid. Warm gently in a small pot over low heat while stirring until dissolved.
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10.
Stir the apricot purée into the gelatin. Transfer to a bowl and chill until it begins to set.
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11.
Squeeze the remaining gelatin and warm over low heat with stirring until dissolved; fold in the raspberry purée (do not chill).
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12.
Whip the cream stiff, fold into the apricot mixture, then spread onto the cooled tart base using a spatula.
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13.
Top with raspberry purée, swirl the two layers together with a spoon handle to create a marbled pattern. Garnish with remaining raspberries and refrigerate for at least one hour before serving.
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