Creamy Apricot Tart: the recipe for the soft and sweet Italian dessert

Creamy apricot tart is a typical Italian dessert of the Lombard pastry tradition also known as Cremona cake. A crunchy shortcrust pastry shell becomes a precious casket of a soft filling based on almonds and apricot jam. Its distinguishing feature is the diamond-shape topping, made with powdered sugar and apricot jam. The final result is a soft and irresistible dessert, ideal for any occasion, from breakfast to tea time, up to the delicious end of any Sunday family lunch. So let’s find out how to make a perfect creamy apricot tart by following our recipe step by step.

How to make Creamy Apricot Tart

Prepare the shortcrust pastry. Collect the flour, corn starch, fine salt and granulated sugar in the bowl of a planetary mixer; add the cubed butter (1), flavor with the vanilla aroma and start kneading with the leaf hook.

Add the whole egg and the egg yolk (2), then continue to work the ingredients for a few more minutes.

Form a firm and homogeneous dough (3), wrap it in cling film and let it rest in the refrigerator for half an hour.

Meanwhile, prepare the filling. Collect the egg yolks in a bowl, add half of the granulated sugar (4) and whisk with an electric mixer until the mixture is light and fluffy.

Melt the butter in the microwave oven or in a bain-marie, pour it over the whipped egg yolks (5) and mix well.

Add the almond flour (6) and mix gently with a spatula.

Beat the egg whites with an electric whisk, gradually adding the remaining granulated sugar. Gently incorporate them into the mixture (7), being careful not to break it.

Pour in the flour, sifted together with the corn starch and baking powder for sweets (8), flavor with the vanilla aroma and mix perfectly.

Roll out the shortcrust pastry with a rolling pin to a thickness of about 3-4 mm. Flour and butter a springform pan of about 26 centimeters in diameter. Place the disc of dough on the bottom and make a 4 centimeters edge. Prick the shortcrust pastry with the tines of a fork and then fill it with apricot jam (9).

Pour the previously prepared filling (10) and level well with a spatula.

Sprinkle the surface with plenty of powdered sugar and make light diamond-shaped grooves. Transfer the remaining apricot jam into a pastry bag and fill the formed grooves (11). Bake at 175 degrees C and cook for about 55 minutes.

After the cooking time will be elapsed, take this creamy apricot tart out of the oven and let it cool. Then take it out of the mold, sprinkle it with more powdered sugar and then serve it, cut into slices (12).

How to store Creamy Apricot Tart

Creamy apricot tart should be stored in a cool and dry place for 2-3 days, closed in a special airtight container.