Explore the exquisite combination of tart and cake with this Apricot Tart Cake, where the crispness of a tart meets the softness of a cake in a harmonious blend. This dessert starts with a base of shortcrust pastry, enhanced with apricot jam, topped with a light and fluffy cake batter that incorporates apricot and apple puree. The double layers are complemented by additional apricot jam spread across the top, creating a lusciously fruity and slightly tart flavor profile that’s both refreshing and satisfying.
Why You’ll Love This:
This Apricot Tart Cake is a wonderful treat for those who enjoy the distinct textures and flavors of both cakes and tarts. The shortcrust base provides a delightful crunch that contrasts perfectly with the soft, moist cake layer above. The apricot jam not only adds a vibrant fruitiness but also keeps the cake moist and flavorful throughout. This dessert is a fantastic choice for anyone looking for a unique pastry that combines traditional elements in a novel way.
Perfect Occasion:
This Apricot Tart Cake is ideal for any occasion that calls for a special dessert. It’s perfect for afternoon tea, brunches, or as a sophisticated dessert at dinner parties. Its elegant appearance and layered complexity make it suitable for celebrations like birthdays or anniversaries, or simply as a treat to brighten a regular day.
Decoration Tips:
To enhance the visual appeal of this cake, consider arranging thin slices of fresh apricots on top before baking, which will caramelize beautifully in the oven. Once baked and slightly cooled, a light dusting of powdered sugar can add a lovely finish. For a more decadent touch, drizzle a simple glaze made from apricot jam and water over the top to add gloss and intensify the apricot flavor.
Ingredients:
- For the shortcrust pastry (frolla):
- 2 eggs
- 80 g coconut oil (or other oil)
- 60 g brown sugar
- 20 g apricot jam
- 280 g all-purpose flour
- 20 g cornstarch
- 4 g baking powder
- For the cake batter:
- 3 eggs
- 65 g brown sugar
- 100 g fruit puree (apple and apricot)
- 75 g coconut oil (or other oil)
- 200 g all-purpose flour
- 1 packet baking powder
- 65 g milk
- Additional:
- 250 g apricot jam
Begin by making the shortcrust pastry. In a bowl, mix together the oil, brown sugar, apricot jam, and eggs. Gradually add the flour, cornstarch, and baking powder, mixing until just combined. Roll out the dough to a thickness of 3-4 mm and line a greased and floured 24-26 cm tart pan. Prick the base with a fork and spread a layer of apricot jam over it. Chill in the refrigerator.
For the cake batter, whip the eggs with the brown sugar until light and frothy. Blend in the oil and fruit puree, then gradually incorporate the flour. Dissolve the baking powder in the milk until foamy and fold into the batter. Pour this mixture over the chilled pastry base covered with jam. Dollop the remaining jam over the top.
Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 50 minutes. Cover with foil if the top browns too quickly.
Enjoy this luscious Apricot Tart Cake, where each layer offers its own delightful texture and taste, perfectly complementing the other!
