Apricot Torte Recipe
Cook Time: 50 minutes
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Description: Delight in the sweet, tangy flavors of this Apricot Torte, a recipe to make and share from lovewithrecipes.com. Perfect for any occasion, this dessert brings a touch of elegance and is sure to impress your guests.
Recipe Category
Dessert
Keywords
Fruit, Less than 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 150 g | All-purpose flour |
| ½ cup | Butter |
| ½ cup | Sugar |
| 1 | Egg |
| 1 pinch | Salt |
| 10 – 15 | Apricots |
| 5 – 7½ | Sugar (for apricots) |
| 3 | Eggs (separated) |
| 3 tablespoons | Sugar (for egg whites) |
| 3 tablespoons | Flour (for folding) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210.1 |
| Total Fat | 9.6 g |
| Saturated Fat | 5.4 g |
| Cholesterol | 90.8 mg |
| Sodium | 91.3 mg |
| Total Carbohydrates | 27.6 g |
| Dietary Fiber | 1 g |
| Sugars | 16.1 g |
| Protein | 4.1 g |
Instructions
-
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Generously butter a 9-inch springform pan, ensuring that the base and sides are well coated to prevent sticking.
-
Prepare the Crust: In a mixing bowl, combine the all-purpose flour, butter, and half a cup of sugar. Mix these ingredients together until they form a crumbly texture. Press this mixture evenly into the bottom of the prepared springform pan, creating a smooth and compact layer.
-
Bake the Crust: Place the crust in the preheated oven and bake for approximately 15 minutes, or until it turns a light golden color. While the crust is baking, prepare the apricots.
-
Prepare the Apricots: Rinse the apricots under cold water, then cut each in half and remove the pits. Fill the hollow of each apricot half with about ½ teaspoon of sugar. This will enhance the natural sweetness and flavor of the apricots as they bake.
-
Assemble the Torte: Once the crust has finished baking, remove it from the oven and immediately arrange the prepared apricot halves, face up, on top of the hot crust. The heat will help the apricots begin to soften and infuse their flavor into the crust.
-
Return to Oven: Place the torte back into the oven and bake for an additional 15 minutes, or until the sugar in the apricots has melted and the fruit is tender.
-
Prepare the Cream Mixture: While the torte is baking, begin preparing the cream mixture. In a separate bowl, separate the eggs, placing the egg whites in one bowl and the yolks in another.
-
Beat the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites until they form stiff peaks. Gradually add 3 tablespoons of sugar while continuing to beat, until the mixture is glossy and holds its shape.
-
Combine Egg Yolks: In another bowl, gently beat the egg yolks until they are slightly thickened. Fold the beaten egg whites into the yolks carefully, ensuring you maintain the airiness of the mixture.
-
Incorporate Flour: Next, fold in the 3 tablespoons of flour to the egg mixture, combining gently until no streaks of flour remain.
-
Final Assembly: Carefully pour the creamy mixture over the apricot-topped crust in the springform pan, spreading it evenly to cover all the fruit.
-
Bake Again: Return the torte to the oven and bake for an additional 15 to 20 minutes, or until the top is lightly browned and set.
-
Cool and Serve: Once baked, remove the torte from the oven and allow it to cool in the pan for about 10 minutes. Carefully remove the sides of the springform pan. Serve warm or at room temperature, garnished with a dusting of powdered sugar if desired.
Indulge in the delightful combination of a buttery crust, sweet apricots, and a fluffy cream topping, making this Apricot Torte a perfect dessert for gatherings or a sweet treat for yourself!
