Apricot tart and the secrets for a perfect shortcrust pastry. скачать в хорошем качестве

Apricot tart and the secrets for a perfect shortcrust pastry.

Find out how to prepare homemade apricot tart, a perfect cake for a snack and for breakfast. With my advice, shortcrust pastry will have no more secrets. 😋 LOOKING FOR MORE SWEET RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 FOR THE SHORTCRUST PASTRY flour 00 250 g butter 140 g icing sugar 100 g yolks 2 vanilla 1 pod salt up to 1 large pinch For the filling: Apricot jam 400 g To brush: 1 egg 🍳 PREPARATION 🍳 00:00 - The ingredients we will need for the shortcrust pastry. 01:45 - : Put the cold butter cut into cubes and the flour into a food processor (in the bowl of a robot equipped with blades). Blend for a few seconds until the butter becomes as fine as sand; in fact, this process is called sandblasting. Also add powdered sugar 02:53 - Put the egg yolks in the food processor and keep whisking for a few seconds. 03:38 - Take out the dough and quickly knead it into a smooth dough. Form a loaf, flatten it a bit (so it will take less time to cool in the fridge), roll it out between two sheets of parchment paper and place it in the fridge. 04:26 - After the indicated time, take the pastry out of the fridge, remove the parchment paper and start rolling it out on a lightly floured surface. Use as little flour as possible so as not to harden the pastry too much. Reached a thickness of ½ cm, roll the dough on the rolling pin and then roll it out in the cake tin, buttered and floured. With a small knife, remove the excess edges and then prick the pastry with the prongs of a fork, but without piercing it. 06:25 - Now fill the base with apricot jam and level it well with the back of a spoon. Re-knead the scraps and make strips 2 cm wide, helping you with a notched pasta wheel. Position the strips in such a way as to obtain lozenges (i.e. shapes that resemble a rhombus). 07:16 - Bake the tart in a preheated static oven at 175° for about 30-35 minutes. Your apricot jam tart is ready! The extra trick: Once cooked, let the tart cool and then turn it out of the mold and put it on a serving plate; once it has completely cooled down you can already consume it but to have the guarantee that the jam does not leak, I recommend letting it rest for 6-8 hours! If you like, sprinkle with vanilla icing sugar.