Almond apricot tart {without milk}

Tarte aux abricots

Y’a des fois comme ça où l’inspiration me lâche lâchement, et du coup je ne sais pas trop quoi vous raconter. SO, je pourrais vous raconter ma vie, comme quoi je pars bientôt en vacances (but this, je vous l’ai déjà dis), que Mini-Mademoiselle va bientôt fêter ses 1 an, qu’aujourd’hui il y un vent pas possible, et que je suis en train d’écrire affalée sur le canapé entourée de deux chats en mode loques !!! Bon, mais comme je suis pas sûre que ma vie vous passionne tant que ça, je vais trouver autre chose à vous dire. Tout le monde sait qu’hier c’était la rentrée (that's not a scoop) and since it's Wednesday, I'm sure you were looking for (or not), snack ideas to give children courage to face school. Bon, if you don't have children it works too, because we always need a good snack, yes because adults also have a lot of things to face on a daily basis !

So today’s snack is apricot tart, a tart with a little taste of coming back, which in my opinion will not last long (at the same time I say that but I didn't try to burn it…what is it just an expression ?! ah ok sorry then…!). Well I think it's better that I stop my procrastination for the day there…

Recette de tarte aux abricots

Recette de tarte aux abricots

Tarte aux abricots à l'amandine {without milk}
Pour 1 tarte
Register
To print
Ingredients
  1. About fifteen apricots
  2. 100 g ground almonds
  3. 80 g vegetable margarine
  4. 50 g cane sugar
  5. 2 eggs
  6. FOR THE DOUGH
  7. 150 g of wholemeal rye flour
  8. 50 g whole wheat flour
  9. 8 key of water
  10. 5 c. to s. neutral vegetable oil
  11. 1 g de sel
  12. 2 tablespoons cane sugar
Preparation
  1. To make the dough, mix together the dry ingredients then add the oil. Sand the dough with your fingertips then add water gradually. Work the dough to form a homogeneous mixture. Form a ball and let rest 1 cool hour. Get out 15 minutes before spreading it.
  2. Preheat the oven to 190°.
  3. Spread the dough on 3-4 mm then place it in a tart mold covered with baking paper.
  4. Prepare the almondine by beating the margarine and sugar then adding the eggs and almond powder. Pour the mixture over the dough.
  5. Cut the apricots in half then arrange them nicely on the tart, pressing them lightly.
  6. Bake 20-25 minutes.
  7. Serve once cooled with a few crushed pistachios on top.
aime & mange https://aime-mange.com/
Tarte aux abricots

Tarte aux abricots

 Emilie

signature

Share

Emilie Par Emilie
24 Comments
You will like also
Cinnamon roll donuts {vegan}
Cinnamon roll donuts {vegan}
Blueberry pie {vegan}
Blueberry pie {vegan}
Roasted beets with yogurt sauce
Roasted beets with yogurt sauce
Danish brownies, crunchy spices and dried fruits
Danish brownies, crunchy spices and dried fruits
Vegetable stew {vegan}
Vegetable stew {vegan}
Jerusalem artichoke and chestnut soup {vegan – sans gluten}
Jerusalem artichoke and chestnut soup {vegan – sans gluten}
Almond apricot tart {without milk}

Previous

Melon gazpacho with mint
Almond apricot tart {without milk}

Following

Date cake {vegan}

Reply to Mathilde Cancel reply

Your email address will not be published. Mandatory fields are marked with *

24 Comments
  • Muriel
    3.9.14

    Mia Mia ! what a beautiful tart Madame…

    Respond
  • Cath
    3.9.14

    It’s true that she makes me want this pie, I don't have any apricots in reserve but at the next market I'll let myself be tempted ..

    Respond
    • Emilie
      3.9.14

      We see that mothers appreciate, thank you 😉 So you’ll have to give me some news, yes because it’s important to know if it also works for others !

      Respond
  • BoopCook
    3.9.14

    hmmm what a wonder, she really makes me want it =P

    Respond
    • Emilie
      3.9.14

      Thank you very much miss, and to say that I almost didn’t photograph it 😉

      Respond
  • Sonia
    3.9.14

    I am available to become a kid again, to return to school if I am assured that this is the snack that I will be offered! I find it superb! and the photos are amazing! merci. ciao

    Respond
    • Emilie
      3.9.14

      Wahooo Sonia, it’s your compliments that I find amazing !!! Many thanks ^-^

      Respond
  • velvet red
    3.9.14

    Yum! This pie is fabulous! I really want to try!
    Thank you Emily!

    Respond
    • Emilie
      3.9.14

      Thanks my beauty, it’s so nice 😉 Delighted that this tart has such a small effect !

      Respond
  • ptitecuisinedepauline
    3.9.14

    This pie is gorgeous!

    Respond
  • Mathilde
    3.9.14

    A very nice tart : I adore !
    Glad to discover your blog 🙂

    Respond
    • Emilie
      3.9.14

      Thank you Mathilde, delighted to have new readers 😉

      Respond
  • // Grenoble
    5.9.14

    ^_^
    This pie and a work of art – Well done Emily !
    The only problem is I can't taste it !

    Respond
    • Emilie
      5.9.14

      Thank you but I don't compete with your paintings ! So we'll have to fix that !!!

      Respond
  • Maelle
    6.9.14

    Oh how pretty this almond tart is… I'm totally in love =) Kisses

    Respond
  • To the chef
    7.9.14

    This tart is very beautiful !!

    Respond
  • Céline My market gardener in a saucepan
    10.9.14

    Life, and say that we will have to spend the winter without an apricot… hard hard!! Waiting, let's enjoy it with your super pie!

    Respond
    • Emilie
      11.9.14

      Yes it's really very sad, I miss it too !!!

      Respond
  • Alexandra
    4.1.15

    Bonjour!
    Stupid question maybe, but I still dare !! I see a lot in your recipes, “vegetable margarine” ?? What is this ? This can be replaced with “normal butter” ?? And if so, in the same quantity ?

    Respond
    • Emilie
      11.1.15

      La margarine végétale est une margarine à base de végétal, sans lait à 80% of fat. Pas de soucis pour remplacer par du beurre dans les mêmes quantités !

      Respond