Apricot Almond Cheesecake Pudding Tart

I don´t have my own apricots this year, they all fell from the tree or the tree had some infection, I don´t know. At least there is still someone who is willing to give a few of them to me or I can buy them on a market. I was thinking what to do with them and I eventually made Apricot Almond Cheesecake Pudding Tart. Tart is made with traditional tart dough with almond flour addition. Then, there is cheesecake filling with eggs and powder vanilla custard. Later, you add apricots and put all this in an oven. Right before the end of the baking, you sprinkle the tart with almond slices which contributes to the subtle almond flavor. So you get the taste of almonds, vanilla and apricots, all in one tart – in the crispy dough and in the creamy filling. Moreover, tart is not too sweet so even those who don´t like too sweet cakes will like it.

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Apricot Almond Cheesecake Pudding Tart

Prep Time

45 mins

Cook Time

50 mins

Total Time

1 hrs 35 mins

 

Tart made with almonds, cheesecake and pudding filling, topped with apricots

Servings: 12 pieces

Ingredients

• Dough:
• 180 g all-purpose flour
• 70 g almond flour
• 115 g butter
• 75 g icing sugar
• 1 egg
• A pinch of salt
• 30 ml cold water
• Filling:
• 3 eggs
• 1 packet of vanilla sugar (20 g)
• 80 g caster sugar
• 500 g cream cheese
• 1 packet of ready-made powder vanilla custard (37 g)
• 10 fresh apricots (app 500 g)
• 45 g blanched sliced almonds

Instructions

1. Dough:
2. Mix and combine flour with almond flour, butter, icing sugar, egg, water and salt. Process it using hands or a mixer.
3. Put the dough in a refrigerator for an hour.
4. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan.
5. Filling:
6. Separate egg whites from egg yolks.
7. Beat egg yolks with vanilla and caster sugar using a mixer until they become pale white.
8. Add cream cheese and powder vanilla custard, beat again.
9. In the next bowl, using the mixer, beat egg whites until fluffy and not liquid.
10. Gradually fold in whipped egg whites into cheesecake mixture using a spatula.
11. Pour the filling over the raw dough.
12. Pit apricots and cut them into bigger slices, arrange them on the cheesecake mixture in a circle shape and gently press them down.
13. Bake at 175 degrees for 35 minutes, then sprinkle the tart with blanched sliced almonds and bake it for another approximately 15 minutes.
14. Let it cool.

Recipe Notes

• Baking pan - 28 cm
• Recipe adapted from Nový čas pre ženy – Varenie a pečenie 7-8/18

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