This cream and apricot tart is soft, fruity, and easy to prepare with a ready-made pastry base.
Fresh apricots and a lightly sweet cream filling make this tart a simple dessert for spring and summer tables.
Preheat the oven to 180°C. Line a tart pan with the shortcrust pastry, then prick the base several times with a fork.
Sprinkle the fine semolina evenly over the pastry base. This helps absorb the juice released by the apricots during baking and keeps the tart from becoming too soft.
In a bowl, mix the liquid cream with the vanilla sugar and regular sugar until smooth. Pour this cream mixture into the pastry shell.
Arrange the apricot halves evenly over the cream filling. You can place them cut side up for a rustic look or cut side down for a smoother finish.
Bake for 30 to 35 minutes, or until the pastry is golden and the cream filling is lightly set.
Let the tart cool slightly before slicing. It can be served warm, at room temperature, or chilled.
This cream and apricot tart is an easy fruit dessert with a soft filling and a bright seasonal flavor.
It is perfect for a simple family dessert, a summer snack, or a casual homemade treat.