Tarta frangipane cu caise. Va multumesc pentru recomandarile voastre de tarte de pe Instagram, le-am luat in calcul pe toate, le am pe lista mea de retete :) In aceasta frumoasa sambata de vara am pregatit o bunatate de tarta de sezon, cu aluat fraged, crema fina frangipane, cu migdale, unt, indulcitor si caise proaspete, dulci si aromate. Un super desert de vara care va indulci si inveseli pe toata lumea :) P.S. – pentru varianta low carb puteti folosi aluatul de la aceasta tarta :)

Blat:

Crema frangipane:

  • 120g unt
  • 100g Green Sugar rasnit fin
  • 130g faina de migdale
  • 1 lgt extract de vanilie
  • Extra: 6 caise proaspete

Pentru blat punem intr-un bol toate ingredientele si le combinam bine, fie cu degetele, fie cu ustensila pentru aluat pana se formeaza un aluat omogen. Il introducem in frigider 20 de min.

Pentru crema frangipane: batem cu mixerul untul la temperatura camerei si indulcitorul pudra, adaugam apoi ouale, mixam pana la omogenizare, apoi adaugam si faina de migdale. Puteti folosi si migdale rasnite, doar ca va iesi culoarea mai maronie, dar nu e problema, zic :)

Scoatem aluatul din frigider si il transferam pe o suprafata pudrata cu faina, il intindem cu sucitorul pudrat si acesta cu faina. Asezam usor foaia de aluat intr-o forma de tarta (26 cm diametru) unsa cu unt si o intepam cu furculita.

Punem crema frangipane peste aluat si o nivelam, apoi aranjam feliute de caise peste crema, impingandu-le usor. Coacem tarta ca 40-45 min la 180C, pana o scobitoare iese curata si caisele sunt fragede si juicy. Pofta mare!

*Reteta adaptata de aici.

ENGLISH VERSION

Thank you for your tart suggestions on Instagram, I take them all into consideration and they are on Recipe to do list :) This beautiful summer Saturday I prepared a delicious apricot frangipane tart, with tender crust, sweet almond butter and sweetener frangipane filling and tasty sweet apricots. A super dessert that will please everyone :) P.S. – for low carb option, use the crust from this tart :)

Crust:

  • 170g flour
  • 125g butter
  • 2 eggs
  • 50g finely ground erythritol

Frangipane:

  • 120 g butter
  • 100 g finely ground erythritol
  • 130 g almond flour
  • 1 tsp vanilla extract
  • Extra: 6 fresh apricots

For the crust place all the ingredients in a bowl and combine them with your fingers or a dough tool, until a ball of dough forms. Place in the frigde for 20 min.

For the frangipane: beat the butter and powdered sweetener at room temperature until combined, then add the eggs, mix some more and add the almond flour in the ends. You can use ground almonds, too, but the cream will be more brown, but I don’t see that as a problem :)

Take the dough out of the fridge and transfer on a surface dusted with flour. Roll using a rolling pin that’s also sprinkled with flour. Place the dough sheet in the pan, arrange and poke with the fork.

Place the frangipane over the crust and arrange the apricot slices over, gently poking them inside. Bake for about 40-45 min at 180 C, until a skewer inserted in the frangipane come out clean and the apricot asre tender and juicy. Enjoy!

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