Apricot tart (3)

Apricot tart (3) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Drain the apricots and their retention liquid and cut them into wedges.

Roll out the pastry and line 1 baking dish 22 cm in diameter.

Poke the bottom with 1 crutch tips and sprinkle the slices of apricots.

Sprinkle the surface of granulated sugar and bake in the oven already warm to 200 degrees for 25 minutes, until the pasta is thoroughly cooked and golden.

Calories calculation

Apricots in syrup (1100)
Granulated sugar (226)
Ready-made shortcrust pastry (1428)

Calories amount per person:

459

Ingredients and dosing for 6 persons

1000 g of apricots in syrup
2 tablespoons of granulated sugar
350 g of ready-made shortcrust pastry

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Apricot tart (2)

Apricot tart (4) »