Traditional recipes

Apricot and nectarine tart

Apricot and nectarine tart


In a bowl put diced butter, egg and mix well. Add sugar, baking powder, a pinch of salt and vanilla bean sugar. We mix them all, then gradually incorporate the flour until we obtain a homogeneous dough. Form a ball out of it, wrap it in foil and put it in the fridge for at least 30 minutes.


Wash the fruits, wipe them with a napkin, remove the seeds and cut them into suitable slices. We put them in a pot or any other pan, sprinkle the sugar, vanilla sugar and put them on the fire. Stir in them so as not to stick to the bottom of the pan. Dissolve the starch with 2-3 tablespoons of water and when the sugar is completely dissolved we pour it over the fruit. Let the filling boil for a few more minutes and thicken a little.

Take the dough out of the fridge and break it into two pieces, one a little bigger. Sprinkle the flour on the work table, take the larger piece of dough and spread a thin sheet. Grease a tart pan with margarine, line it with baking paper and place the sheet, pressing the edges with your fingers. Cut the excess then put the filling. We spread the second sheet of dough and with the help of a drinking straw we make the holes (this is not mandatory). Cover this tart sheet with it and put it in the oven heated to 180 degrees.

When it catches a golden crust on top, remove it, let it cool. We powdered it with sugar and we enjoyed a piece, two, three until we finished the whole tart what else ... But not alone but with our loved ones :)

I never throw away very ripe or slightly "past" fruits. I quickly incorporate them into a dish, such as this sponge cake with flat nectarines and apricots.

This year we have included apricots in our snacks since June, when the first varieties ripen, and flat nectarines since July. I saw that they are very successful in our family, so since then I buy them regularly. As in summer, the offer of fruits of all kinds is very varied, sometimes it happens that some apricots and nectarines remain unconsumed. So, I do what I usually do, I use them in a recipe.

Tart with grated apples

Tart with grated apples it is one of the easiest desserts to prepare and it manages to satisfy all tastes.
If the apples are too juicy, you can harden them or add some breadcrumbs.
You can also add other condiments, such as cardamom and ginger.

Quince tart

I have prepared a delicious seasonal recipe, o quince tart. Simple to prepare with an autumn aroma and reminiscent of ripe quinces.

It can also be prepared with other fruits, such as peaches, apricots, nectarines, apples or pears.

If you also like autumn desserts, try it quince tart.

Recipe: Tart with grapes and nectarines

Ingredients for Tart with grapes and nectarines
& # 8211 2 eggs
& # 8211 150 gr sugar
& # 8211 150 gr flour
& # 8211 100 ml water
& # 8211 grated lemon peel and a little lemon juice
& # 8211 1/2 sachet baking powder

Cream ingredients for Tart with grapes and nectarines
& # 8211 1 vanilla pudding powder
& # 8211 5 tablespoons sugar
& # 8211 350 ml milk

Other Ingredients for Grape and Nectarine Tart
& # 8211 1/2 kg grapes (preferably aromatic grapes)
& # 8211 2-3 nectarines
& # 8211 1 gel cake sachet (transparent fruit gelatin)
& # 8211 150 ml fresh

Top preparation for grape and nectarine tart
Whisk the egg whites. Then gradually add the sugar alternating with water. After total incorporation, add the yolks and grated lemon peel. Then add the flour and baking powder quenched with lemon juice.

Tart top with grapes and nectarines

The obtained composition is poured into a tart tray or a cake form. Put the grapes on top. If you have patience, it is preferable to remove the seeds from the grapes with a toothpick. Put the top in the oven for about 35-40 min. Aromatic grapes and lemon peel give an aromatic taste to the top.

1 Grape and nectarine tart

2 Grape and nectarine tart

Preparation of cream for tart with grapes and nectarines
Pudding powder is mixed with 50 ml of milk. The rest of the milk is boiled with 5 tablespoons of sugar. When it boils, add the vanilla pudding and mix, over low heat, until it starts to thicken. Pour hot vanilla pudding over the grape top.

3 Grape and nectarine tart

Preparation Tart with grapes and nectarines
Over the still hot pudding, put slices of nectarines and grapes, according to everyone's imagination. Prepare the transparent gelatin according to the instructions on the envelope and pour over the fruit. Let the tart with grapes and nectarines cool.

Apricot tart and almond flakes

Fruit tart recipes are the most common dessert recipes, being easy to prepare and requiring few ingredients, as you will see in the recipe Apricot tart and almond flakes.

And this apricot tart recipe was prepared at Supreme Hot Air Fryer without oil from the ReTaste range, a real wonder in the kitchen.

The digital fryer is multifunctional: fry, bake, fry, stew, dehydrate, au gratin or heat, all without oil. They are combined in a single appliance: fryer, oven, toaster (see details by accessing the link above!).

The tart came out perfect, in a shorter time than in the oven. The crust is crispy, even if it is not browned like in the oven, and the aromatic apricots, slightly sour and beautifully colored gave a special note to this tart.

You can also find more on the blog Tart recipes, delicious.

[ingredients title = & # 8221Recipe Apricot and Almond Flake Tart Recipe & # 8211 Ingredients & # 8221]

  • For tart dough:
  • 250 gr flour
  • 125 g butter
  • a pinch of salt
  • 1 yolk
  • 2 tablespoons cold water
  • 1 tablespoon vanilla flavored sugar
  • For the filling:
  • 500 gr pitted apricots
  • 100 gr sugar
  • 1 tablespoon food starch
  • almond flakes and powdered sugar for decoration

[preparation title = & # 8221Recipe recipe with apricot and almond flakes & # 8211 How to prepare & # 8221]

We prepare the dough for the tart.

In a bowl, sift the flour and sprinkle a pinch of salt and sugar over it. Add the cold butter, diced and the egg yolk. With your fingertips, mix the ingredients, dripping, gradually and water, until you get a slightly crumbly composition. Homogenize the tart dough, wrap it in cling film and refrigerate for an hour.

As long as the tart dough rests in the fridge, we take care of the apricots. Cut the apricots into smaller pieces and mix them with the sugar. Stir them on the fire for a few minutes, let them penetrate and see how much syrup is formed. Then let them cool and mix them with the starch.

Assemble and bake the delicious apricot tart.

Remove the dough from the fridge and spread it in a thin sheet and place it in the baking tray of the fryer. Grease the pan with a little butter and line it with flour. The dough sheet must be larger than the size of the tray so that we can shape it nicely over the filling. We use a removable ring with a baking form of 20-22 cm and we assemble the tart inside it. We put the apricot composition in the middle of the dough and bring the edges of the dough over it, spending them lightly in places. We insert the tray with the tart in the fryer, on the shelf no. 2. Connect the fryer to the power supply, set the "dough" function for the preset temperature and time (175 degrees / 30 minutes). The time and temperature may change, but being in the test period of the fryer it is good to use the default settings, for starters. In the last 10 minutes, remove the tart, passing the fryer on pause by pressing the STOP / START button and remove the circular ring, to brown better.

After removing the tart from the fryer, let it cool for 5-6 minutes and decorate it with almond flakes and powdered sugar.

If the dough is not baked after the set time, the time can be extended by 5-10 minutes. Also, if we notice that it is cooking in a shorter time than set, we can turn off the fryer earlier by pressing the STOP / START button.

It is very useful in the kitchen such a fryer, compared to the oven bakes faster, does not emit as much heat and power consumption is lower. I recommend it with great confidence!

Nectarine tart

Method of preparation
Separate the egg whites from the yolks. Whisk the egg whites with the sugar and salt powder.
Rub the yolks with the oil, then add the egg whites. The essence is added.
At the end, add the flour and chew with a spoon from the bottom up so that the composition does not leave. Grease a cake tin with oil and line with flour. Bake in the oven until slightly browned on the surface.
We prepare the pudding according to the instructions on the envelope. We cut the nectarines into thin slices. I put them with 300 ml of water and 1 cup of sugar on the fire to soften a little.
Put the pudding on the counter, place the nectarines in the shape of a popcorn. Whoever wants can put jelly on top.

If you liked this recipe and you want to find many others that will inspire you when you are looking for an idea to prepare goodies for your loved ones, come and see our Healthy Recipes section. Over 1,300 tasty recipes are waiting for you!

Summer is the season when we can opt for a lot of fruits when we want to make a dessert to sweeten our loved ones. Because the markets are full of nectarines, I took a few to eat fresh, and I used the ones I had left to make a nectarine jam and a nectarine tart.

Juicy and very sweet, nectarines also provide many vitamins for our body. There are many nectarine recipes, but the tart with fresh nectarines and apricot jam made after this recipe comes out excellent.

It can be served on hot summer days, for breakfast with Greek yogurt, ice cream, etc.

Preheat the oven to 180 degrees Celsius. Grease with butter or oil and line with baking paper a round shape with a diameter of about 23 cm.

In a small bowl combine flour, baking powder and 1/4 teaspoon salt.

In another bowl, mix the butter and sugar with an electric mixer until you get a cream. Add eggs, one at a time and continue to mix until incorporated.

Add the vanilla and rum extract. Put the flour mixture and mix until it is completely incorporated.
Distribute the dough obtained in the prepared tray. On top, decorate with slices of nectarine and sprinkle with sugar and crystallized ginger.

Bake and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

After removing from the oven, allow to cool before removing the tart from the baking tin.

Apricot and nectarine jam with sparkling wine

Preparation: Wash the apricots, remove the seeds, cut into small pieces and weigh 600 g. Wash the nectarines, remove the seeds, cut into small pieces and weigh 600 g.

Preparation: Put the fruit and sparkling wine in a pot and mix well together. The contents of the sachet are mixed with the sugar and added to the fruit. The composition is put on a moderate heat and brought to the boil, stirring constantly. Boil for at least 3 minutes and then remove from the heat. Remove the foam, if necessary, then immediately pour into the pre-prepared jars. The jars are closed with lids, overturned and left to rest on the lid for about 5 minutes.

If the jam does not thicken at the coagulation test (put 1-2 teaspoons of stew on a plate), add an envelope of Dr. Oetker Lemon Salt, mix well and then fill the jars.

  • Dr. Oetker products
    • Cake ingredients
    • decors
    • mixes
    • Desserts
    • muesli
    • The pizza
    • Fresh desserts
    • About Dr. Oetker
    • Social commitment
    • Environmental policy
    • Careers
    • Dr. Oetker's prescription
    • Contact
    • Dr. Oetker promotions
    • International
    • Instagram: Sweet Moments
    • Facebook: Sweet Moments
    • Facebook: Sweets and pickles
    • Facebook: Pizza by Dr. Oetker
    • Facebook: Musli Vitalis
    • Facebook: Magnificent Pleasures
    • Instagram: Magnificent Pleasures
    • Facebook: Ciocco - Latte
    • Facebook: The Desert
    • Facebook: Dr. Oetker Professional
    • YouTube Dr. Oetker Romania
    • The Desert
    • Presentation:
    • All products
    • All recipes
    • All categories

    back Consent to follow up

    We would be happy if you and our partners agree to use cookies and similar technologies to understand how you use our website. This allows us to better understand your behavior as a user and to adapt our site accordingly. Moreover, we and our partners would like to use this data for personalized offers on our partners' platforms. If you agree, please click "Agree". Please see our privacy policy for detailed information. You can change your mind at any time.

    We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. These are strictly necessary and cannot be closed.

    In addition, we'd like to learn more about how you use our website to optimize it for you and other users. For this purpose, we use cookies and similar technologies that map user behavior and thus help us to improve our offer for you.

    To ensure that we can tailor our marketing campaigns to your needs, we collect how you get to our website and how you interact with our ads. This helps us improve not only our ads, but also our content. Our marketing partners also use this information for their own purposes, e.g. to customize your account or profile on their platform.

    Preheat the oven to 190 degrees C. Roast the apricots a little, break them in half and peel them. Eggs are mixed with sugar until we get a cream. Add the oil in a thin line like mayonnaise and mix carefully. Bake the powder together with the flour and add little by little to the dough. Mix with a wooden spoon until the dough becomes moldable (I added 3 tablespoons of flour). Put the dough in the tray lined with baking paper and spread it with your fingers. I took out the baking sheet and spread it with the rolling pin and then I put it in the tray (size 42x26) and I arranged it with my fingers.

    Sprinkle the breadcrumbs on top, then the apricots and blueberries.

    For the icing, beat the egg yolks, sweet cream, caster sugar, vanilla sugar and lemon peel. Pour the mixture over the fruit and bake the cake in the oven for 20 minutes.

    Beat the egg whites with the sugar until you get a glossy foam and sprinkle over the pink meringue cake (or you can spread it all over the surface). Bake for another 15 minutes on low heat. Leave until it cools completely and then cut it.

    The apricot and meringue tart recipe is proposed by amalia aa on the culinary forum.

    Video: Συνταγή για τάρτα με ζύμη γιαουρτιού, βερίκοκα και νεκταρίνια από τη Madame Ginger. OPEN TV (November 2021).