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Apricot Tart with Chocolate Chunks

bakingwithnessa
This Summer Apricot Tart is super easy to make and twice as nice to enjoy. It is a perfect way to enjoy this delicious and seasonal fruit.
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Prep Time 10 minutes
Bake / Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine French
Servings 8

Equipment

Pie Flexipan®
Baking Sheet (M)
Rectangular Roul Pat®
Beechwood Rolling Pin
Cake Server Knife
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula

Ingredients
 

HOMEMADE OLIVE OIL PIE DOUGH (MAKES 1)

  • 1 3/4 cups (220 g) all-purpose flour (Original Recipe uses Puff Pastry)
  • 1/3 cup (70 g) Greek olive oil
  • 1/3 cup (75 g) Bottled Water (At Room Temperature)
  • 2 Tbsp (25 g) sugar

TART FILLING

  • 16 oz (455 g) apricots
  • 3 1/2 oz (100 g) heavy whipping cream
  • 1/4 cup (50 g) sugar (Divided | Original Recipe uses Coconut Sugar 1/2 cup | 100 g)
  • 2 Tbsp (30 g) almond flour
  • 1 oz (30 g) dark chocolate chunks (My Personal Addition)
  • 1 tsp (6 g) Sel Gris Mill (I did not put any)
  • 1 Tbsp (15 g) Dark Rum (I did not put any)

Instructions
 

TART PREPARATION

  • In a mixing bowl, mix the all-purpose flour and olive oil together with the spatula. Add the water and sugar. Mix until combined.
  • Roll the pie dough onto the Roul'Pat™, shape it to your Pie Mold using the Cake Server Knife. Lightly pierce it with a fork and scoop the almond flour. Refrigerate.
  • Wash and pat dry your apricots. Cut them in halves or into quarters (depending on the size of your apricots).
  • Take your Pie Mold out of the refrigerator, and arrange the apricots face down.

1ST BAKE

  • Bake for 15 minutes at 350F/180C. NOTE: This will preface the crust and soften the apricots.
  • In a mixing bowl, whisk together the heavy whipping cream with the sugar.
  • Carefully take your tart out of the oven and pour your preparation and add the chocolate chunks on top of the apricots.

2ND BAKE

  • Bake for an additional 15 minutes at 350F/180C. 
  • Once your Apricot Tart with Chocolate Chunks is out of the oven, let it cool down for about 30 minutes. Then, Unmold onto your service platter. I like mine still warm with a scoop of vanilla ice cream on the side. Enjoy & Bon Appétit!

YouTube Video

Photos

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 296mg | Potassium: 188mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1274IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg
Keyword apricot tart, bon cook, compile moi un menu, défi culinaire, guy demarle, homemade pie dough, silicone bakeware, silicone molds, tarte abricot, tests de recettes entre blogueurs
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/apricot-tart-with-chocolate-chunks/