This vanilla cream apricot tart is soft, fruity, and easy to prepare with a ready pastry base.
The fresh apricots and lightly sweet cream filling make it a lovely dessert for spring and summer tables.
Line a tart pan with the pastry and prick the base with a fork. Sprinkle the fine semolina over the bottom to help absorb extra fruit juice during baking.
Mix the cream with the vanilla sugar and the sugar, then pour the mixture into the pastry shell. Arrange the apricot halves evenly over the top.
Bake at 180°C for about 30 to 35 minutes, until the filling is lightly set and the pastry is golden. Let the tart cool slightly before slicing.
This apricot tart is an easy fruit dessert with a soft filling and a bright seasonal flavor. It works very well for casual family desserts or simple summer baking.