Easy recipe for Apricot, vanilla & olive oil tart

Apricot, vanilla & olive oil tart

A very simple seasonal tart today! On a shortbread base, this way there is no need to use a tart circle, topped with a very easy vanilla whipped cream and roasted apricots, in short a recipe that requires little time, ingredients and equipment to make everyone happy when it’s time for dessert.

tarte abricots vanille huile dolive 15

Prep time : 30 minutes + 35 minutes cooking
Pour une tarte de 18cm de diamètre :

Shortbread :

2 egg yolks
75g sugar
75g softened butter
100g flour
5g baking powder

Whisk the egg yolks with the sugar and then add the butter.

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When the mixture is homogeneous, add the flour and the baking powder.

Form a ball and spread it lightly between two sheets of parchment paper.

Place the shortbread in the refrigerator for at least 1h30.
Then, spread it in a circle of 18cm diameter, then cook it in the oven preheated to 180°C for 15 minutes. Remove the circle and let it cool.

Vanilla whipped cream :

200g full cream
20g powdered sugar (adjust according to the sweetness of your apricots and your taste)
1 vanilla bean

Whip the liquid cream with the powdered sugar and vanilla to obtain a firm whipped cream.

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Spread it on the shortbread.

Roasted apricots :

7 apricots
40g of sugar
Olive oil
A sprig of rosemary

Cut the apricots in half and place them on a baking sheet lined with parchment paper.

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Sprinkle them with sugar, rosemary and sprinkle them with a little olive oil. Put them in the oven preheated to 160°C for about twenty minutes.

When they are cold, place them on the whipped cream and enjoy!

Apricot, vanilla & olive oil tart

Shortbread :

Vanilla whipped cream :

Roasted apricots :

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