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Apricot tart (overturned)

Apricot tart (overturned)


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1. Beat the yolks with the sugar until it melts, then add the water (including the 2 lg) vanilla and the oil and mix! a wooden spoon.

2. Line a tray with baking paper, sprinkle 2 lbs of sugar on its bottom, then place the apricot slices and pour the composition!

3. Place in the preheated oven for about 30 minutes or until browned on top!

4. Remove from the oven and turn over on a plate!


Overturned tart with plums

Prepare a large bowl in which we put the yolks and mix them with a mixer. Add 6 tablespoons of sugar and mix until the sugar melts and the mixture doubles in volume and becomes whitish. Put the milk and continue to mix until smooth.

Add half a teaspoon of cinnamon and flour. Mix all the ingredients for the dough with a spatula.

Prepare the stove and a heat-resistant tray with a diameter of 26-28 cm, in which we put the remaining 5 tablespoons of sugar. Stir continuously, over low heat, until the sugar melts, and then distribute it on the walls of the bowl. Add the butter and mix quickly until it melts, then turn off the stove.

We prepare a bowl in which we put the egg whites and a pinch of salt. Beat well, also with the help of a mixer, until the egg whites no longer fall from its blades. Incorporate the egg white foam into the dough previously made in 5-6 steps, mixing lightly with a spatula, from top to bottom, so that the foam does not leave.

Arrange the plum halves in the caramel bowl, with the place where the seeds were down.

Sprinkle cinnamon on top.

Pour the dough for the cake over the fruit and level lightly.

Put the tray in the oven heated to 180 degrees for 15 minutes, then increase the oven temperature to 200 degrees for another 15 minutes.

When the fruit tart is golden on top, take it out of the oven and peel off the edges with a knife.

Place a plate on top of the tray and holding both dishes tightly, suddenly turn the tart on the plate, with the tray on top. We raise the tray and at this moment it is possible to have an excess of syrup.


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Sweet and fragrant moments

A light, sweet-sour dessert, with a fine texture and the scent of ripe fruit, this tart is just as tasty hot with a cup of vanilla ice cream next to it, but also cold, along with a glass of fresh fruit.

8-10 ripe apricots (depending on size), 16-20 cherries or cherries, tart butter in abundance tart shape and brown sugar sprinkled abundantly over butter
for the dough: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 4 tablespoons oil, vanilla, grated citrus peel.

Method of preparation:

Grease the tart form with plenty of butter, sprinkle with brown sugar and place apricot halves with the hole from the bottom down, in which I previously placed a cherry or a cherry, in concentric circles to cover the entire surface. Set aside the form while the dough is being prepared.

For the dough: separate the yolks from the egg whites.

Beat the egg whites with a pinch of salt. After the hard foam has formed, add 4 tablespoons of sugar and continue beating until the sugar melts.

Beat the yolks together with the oil until they turn into a creamy cream (like mayonnaise), then add over the beaten egg whites, together with 4 tablespoons of flour and mix gently with a spatula or a wooden spoon, mixing from top to bottom.

Pour the dough over the prepared tart fruits, covering them completely, then put them in the preheated oven, for about 20 minutes, over medium heat.

However, check the baking stage after 15 minutes.

After removing the tart from the oven, peel off the edges with a knife and press the dough lightly by hand to syrup as well as possible. Leave it for about 15 minutes, then turn it upside down, using a plate placed on top. If the cherries (cherries) have moved or stuck to the bottom of the form, they are placed again in the place where they fell.


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(5 points / total votes: 52)

Anca 11 years ago - 18 September 2008 18:55

Re: Overturned tart with plums

Elena M 11 years ago - 7 April 2009 21:27

Re: Overturned tart with plums

Can you please tell me about how many apples you put that I don't really get along with plums.

Ioana 11 years ago - 7 April 2009 23:26

Re: Overturned tart with plums

2 medium apples come in, slice them into 8 and place them starting from the outside, as in the tart here (see picture 4 for details): [link]

Elena M 11 years ago - 8 April 2009 00:06

Re: Overturned tart with plums

thank you very much, I'm going to get to work ..

Elena M 11 years ago - 8 April 2009 03:38

Re: Overturned tart with plums

Ioana 11 years ago - April 8, 2009 10:23

Re: Overturned tart with plums

this morning, still sleepy, I looked at your messages and said to myself: "look, what a diligent world on this site, I could take an example". I thought you baked the tart in the middle of the night. and then I realized that you are more likely to work after another time zone and my heart came back.

try the tart with another fruit. it's a "comfort food" tart - as the American says - these are also my favorites. fast and good.

Elena M 11 years ago - 8 April 2009 22:34

Re: Overturned tart with plums

Yes, I live in Los Angeles, California. next time I have to triple the quantities as it was very good. I didn't even take it out of the oven because I ate it, luckily the little girl didn't like it and I also ate her portion

Gabi 4kds 11 years ago - 24 August 2009 10:28

Re: Overturned tart with plums

I tried pears and it is very good. I finished it at lunch and until the evening the children ate it all. I will make sure with plums.

daniela 8 years ago - 24 September 2011 18:05

Re: Overturned tart with plums

delicious. it also goes with cherries and apricots. peaches

Ghiman Oana Iulia 8 years ago - 22 November 2011 16:36

Re: Overturned tart with plums

Hi, it looks delicious at first glance I can't wait to see how it turns out. I would still have a question. How will I caramelize the dish ?! I also own that heat-resistant dish in the image, I could also opt for a tray in the shape of a tart!
Thank you in advance,
Oana

Ioana 8 years ago - November 22, 2011 16:48

Re: Overturned tart with plums

you can also use the pot that I used on the stove flame. If you turn the heat to low (anyway the sugar caramelizes over low heat, otherwise you can burn it) there is no problem, it will not crack.
after the sugar caramelizes, spread the caramel on the edges of the bowl.

monica 8 years ago - 3 August 2012 13:41

Re: Overturned tart with plums

very good tart. yesterday I made the recipe with plums and today I put pineapple instead of plums. it turned out delicious. thank you very much monica

alis 8 years ago - 16 August 2012 17:54

Re: Overturned tart with plums

I made this tart again because the first time it burned a little, although the taste was insane. It's just that now I replaced the brown sugar with the raw one, and at the end I forgot to add butter. , and the time is different from what you say, it's ready and brown after 15 minutes at 180 degrees, it doesn't take another 15 minutes at 200. It burns in my electric oven. It's a super tart anyway!

Ioana 8 years ago - 16 August 2012 17:58

Re: Overturned tart with plums

it is possible, the tart was made in my old oven, on gas and the thermostat I don't know how efficient it was.

Years 8 years ago - 18 August 2012 17:45

Re: Overturned tart with plums

Victor Tatiana Nistor 8 years ago - 30 August 2012 21:41

Re: Overturned tart with plums

super super good, iamiiiiiiiiiiiiiiiiiiiiiiiiii

Victor Tatiana Nistor 8 years ago - 30 August 2012 21:45

Re: Overturned tart with plums

super super good, iamiiiiiiiiiiiiiiiiiiiiiiiiii

Dana Sabie 7 years ago - 19 September 2012 11:42

Re: Overturned tart with plums

Excellent! I also added walnuts, I put them in the pan before adding the plums. A delight. It's the third time I've done it in less than a month. It will become my favorite fruit tart.

dora constantin 7 years ago - 2 October 2012 18:56

Re: Overturned tart with plums

very good, now I made it in a bigger and square bowl and I doubled the quantities, I hope it doesn't end so fast, thanks for these recipes and this site

Laura Nistor 7 years ago - 26 August 2013 12:21

Re: Overturned tart with plums

I think it's very good, I'll try it this week too

Sandu 7 years ago - 11 September 2013 11:14

Re: Overturned tart with plums

I do not understand .. heat-resistant vessel that is placed directly on the fire .. with sugar in it. Maybe I don't know, but heat-resistant dishes are NOT put directly on the flame.

Ioana 7 years ago - 11 September 2013 11:28

Re: Overturned tart with plums

I probably wrote something like that in the textbook, but I use the Jena pot on the fire to caramelize the sugar and it's still intact. work on low heat. you can caramelize the sugar in another bowl and then pour it into your bowl. or you can use a heat-resistant ceramic dish that resists very strong thermal shocks: pyroflam ceramic dishes [link] you can put this from the freezer to the oven and not crack.

Nicoleta 6 years ago - 7 February 2014 20:49

Re: Overturned tart with plums

Very very good. I just got the caramel wrong a little. Thank you Ioana for the wonderful and delicious recipes you share with us. I have tried a lot so far and I was super excited about everything. Keep it like this !

Gabriela 6 years ago - 20 August 2014 22:04

Re: Overturned tart with plums

Ioana, instead of milk, does sana or kefir work? that I wouldn't want to open a box of milk for three tablespoons.

Ioana 6 years ago - 21 August 2014 08:31

Re: Overturned tart with plums

Cornelia 5 years ago - 10 July 2015 13:33

Re: Overturned tart with plums

Hi, I'm trying the recipe too. No baking powder?
Thanks, Cornelia

Ioana 5 years ago - July 10, 2015 13:38

Re: Overturned tart with plums

correctly, without baking powder. just beat the egg whites and grow enough.

Delia Calici 2 days ago - 6 September 2020 14:15

Re: Overturned tart with plums

The tart in which I usually make pandispan in the oven, which I use for fruit tart, I didn't have the courage to put on the fire
I caramelized in another bowl, only when I made the transfer to the tart pan, the sugar hardened on the spot. I'm wodering why?

Ioana 2 days ago - 6 September 2020 15:11

Re: Overturned tart with plums

The tray you poured was cold and the caramel hardens when cold. You had to put the tray in the oven and pour it into it after it is hot. That's how you could spread the caramel lightly. Then you could let it cool and continue with the fruit and dough.


Ingredients for the apricot jam tart recipe

  • 2 eggs
  • 125 g butter
  • 175 g old powder
  • 500 g flour
  • 1 baking powder
  • orange juice
  • grated peel of a lemon
  • a pinch of salt
  • apricot jam

Apricot tart made of pandispan

Apricot tart is one of the most delicious tarts, at least for me, of course in the summer fruit season. The fluffy pandispan top will be slightly syrupy with apricots and at the same time it will perfume our tart, and when we turn it over, we will get a tart with a very beautiful appearance and a sweet-sour taste. You can do it with other desired fruits, cherries, strawberries, apples, peaches, pineapples, plums, pears ... etc. If the fruits used are not too sweet you can mix them with more sugar, and after baking the fruits will be slightly caramelized. Initially, the layer of fruit will be the base of the cake, above the pandispan top, and when we turn the tart over, they will reverse. Of course we will not use baking powder on the pandispan top, but to get a fluffy top, we will have to mix eggs with sugar until we get a thick cream, and the more we beat, the more aerated the top will be. even fluffier. This is one of the secrets of a successful countertop, and the second secret is, not to open the oven door during baking, at least the first 30 minutes, so as not to leave the countertop. I used a Teflon tray with a diameter of 26 cm, previously greased well with butter, but you can also use a rectangular or square tray, but be careful to be with higher walls. And now let's move on to the preparation of the tart. First, we will deal with apricots. After we have washed them well, we will remove the seeds, and if they are more sour, we will sprinkle them with over 100 g of sugar and we will leave them aside.

We will put the eggs in a bowl, or in the mixer bowl, to which we will add salt, sugar, vanilla and then we will start mixing, first at low speed and gradually, we will increase the speed until the mixture will triple its volume and it will become whitish, having the consistency of a cream and the sugar crystals will no longer be felt.

At the end, we will add a little warm butter and flour, but we try not to mix, but with a spatula, we will mix from the bottom up, until the pandispan composition is completely homogenized. Meanwhile, heat the oven to 180 degrees C and grease the pan with soft butter, which was already at room temperature. First we will place the apricots in the tray, and if they have been mixed with sugar we will turn them over with the juice left, but we will try to cover well the whole surface of the vessel. On top we will pour the dough for the countertop and we will put the tray in the preheated oven, for about 40-45 minutes (depending on the oven of each one).

Remember: Do not open the oven for the first 30 minutes! After 40 minutes, we can open and check our tart if it is already browned, and the edges come off the tray, we can say that it is ready, but not before testing the toothpick, if the toothpick is clean, then we will remove it from oven and let it cool for a few minutes. After cooling, we will put a plate on top of the tray that is bigger than the tray in which we baked the tart and holding it tightly, we will turn it upside down in a single movement. But before overturning, we will have to make sure that the edges are not glued, so that by overturning they do not break. If it didn't fall, we left it upside down, but without forcing it. We will let it cool completely, and the juice left by baking will syrup and perfume our tart. Let it cool well, then we can serve it with a coffee or a tea. Its sweet-sour taste is special, I must remind you that it is one of the tastiest tarts and you will enjoy it with great pleasure.

For its appearance, you can powder it with vanilla sugar before serving.

You can try, if you do not like apricots and other fruits that you like more.


Overturned tart with apricots and cherries

For this overturned tart with apricots and cherries I used as a base a pandispan dough whose recipe I took from an aunt, since I was only about 15 years old, and which I used for many years, both on the countertops cake as well as fruit cakes. I have never failed even if I have used more rudimentary tools, namely a simple phone, or more advanced, such as my wonderful help KA.

The result is a sponge, slightly elastic.

Ingredients for Overturned Tart with Apricots and Cherries:

For this tart I used a heat-resistant glass mold with a diameter of 26.5 cm.

We need: 4 separate eggs, 4 tablespoons sugar, 4 tablespoons flour, 4 tablespoons vegetable oil, a pinch of salt, flavors (vanilla, grated citrus peel), 15-20 apricots, depending on size, 20 of cherries, a cube of butter as a nut, 50g sugar.

Preparation for overturned apricot and cherry tart:

First grease the tray with plenty of butter and sprinkle with brown sugar.

Wash the apricots, cut them in half and remove the seeds. We also wash the cherries and remove the seeds. Keep the fruit in a bowl until the top is ready.

For the dough. Separate the yolks from the whites. Place the yolks in a glass bowl, preferably, and place the egg whites in the mixer bowl. I powdered the yolks with a pinch of salt and beat them a little with a fork or hand. Add the oil gradually, stirring constantly.

Meanwhile, turn on the mixer and mix the egg whites until they become foam. Gradually add a tablespoon of sugar until the composition becomes consistent. Then add the yolks, mixing at low speed, until they are completely incorporated.

From this moment we give up the mixer palette. Add flour and mix gently, from bottom to top, with a wooden spoon or a silicone spatula, until the mixture is homogeneous.

Grease the pan with plenty of butter and sprinkle with sugar in a uniform layer. Place the apricots with the side where the seeds were down, not before inserting a pitted cherry in that space. We need patience and attention if we want the tart to look beautiful after we turn it over. After we have placed the apricots so that the whole base of the form is covered, we turn the dough over and level the surface.

Then insert the tray in the preheated oven at 170 ° C for about 20 minutes. The tart is ready when the dough has taken on a golden color towards copper and when pressed with the finger it returns like a sponge.

When it is ready, take the tray out of the oven and let it sit for about 5 minutes, but no more.

Place a plate over the tray that exceeds the circumference of the tray, grasp the edges of the two dishes with both hands in hand and suddenly turn over. Now the tart is on the plate and the tray in which I baked it is on top. Slightly detach the tray and lift it abruptly. If there are fruits left glued to the tray, lightly peel them with a spatula and place them on the tart, in the spaces where they came off.

Let the tart cool, then portion it and serve.

Tips:

No baking powder is used for this type of dough.

All ingredients must be at room temperature. For safety, they will be prepared about 2 hours before we start preparing.

Do not open the oven door for the first 15 minutes. The top can be left due to thermal shock.

When incorporating flour, be sure to use a spoon or a silicone / wood palette and mix gently, taking the composition from the bottom up. If you continue to mix, the dough will not grow and you will get a top with a compact, non-aerated table.

How to serve Overturned tart with apricots and cherries:

Overturned tart with apricots and cherries is served as such, preferably cold, for dessert, with a good coffee, with family or friends. On hot summer days it can be eaten with a cup of ice cream.


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