Traditional recipes

Tart with peaches and apricots

Tart with peaches and apricots

First prepare the dough as follows: rub the butter with the sugar and a pinch of salt, add the beaten egg and orange peel and the baking soda quenched in the orange juice. Then gradually add the flour, stirring until you incorporate about half the amount, then pour the composition on the work table lined with plenty of flour and knead by hand until you incorporate the rest of the flour.

Wrap the dough in cling film and refrigerate for an hour.

Remove from the fridge and spread a round sheet slightly larger than the round shape in which it is to be placed on the table lined with flour.

Cover the tray with baking paper and place the dough in the tray, leaving the edges out.

Grease the dough with jam then place the thawed and peeled fruits (if they are thawed, peel them very easily). I placed the small peaches on the edges and then the sliced ​​apricots.

Sprinkle an envelope of vanilla sugar, a tablespoon of powdered sugar and cinnamon on top of the fruit.

Pull the edges of the dough over the fruit and grease with melted butter, sprinkling a little sugar on top.

Put in the preheated oven at 175 degrees for 35 minutes, the dough should be nicely browned.

Remove from the oven, let it cool slightly and optionally sprinkle a little powdered sugar over the fruit.

I wholeheartedly recommend this tasty and aromatic dessert.


For a shape of 20 cm

  • 8-10 & # 32 apricots & # 32 depends on how big they are
  • 20 & # 32 g & # 32 of cold butter
  • 3 & # 32 eggs
  • 75 & # 32 g & # 32 sugar & # 32 I used homemade vanilla sugar
  • 75 & # 32 g & # 32 flour
  • 1 & # 32 salt powder
  • vanilla sugar for serving - optional

Preparation instructions

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

As long as you find fresh apricots in the markets, take advantage and use them in fragrant, simple and good desserts. I leave below some suggestions and I hope it is to your taste. Click on pictures for recipes:

Chia pudding with apricot puree

Fresh apricot with lavender

Peach and apricot tart - Recipes


For the hull:
150g sweet cow cheese
100g old
1 sachet of vanilla sugar Dr. Qetker
A pinch of salt
4 tablespoons oil
4 tablespoons milk
2 yolks
300g flour
1 sachet baking powder & # 8211 Dr. Qetker

For the filling:
1kg peach pulp (the quantity is pitted and peeled)
8 tablespoons caster sugar
2 tablespoons breadcrumbs
400g apricot jam

For meringue:
4 egg whites
8 tablespoons caster sugar

Method of preparation:

We wash the peaches, peel them, remove the seeds, cut them into slices and put them in a bowl. Add sugar over the fruit and leave them for 30 minutes until the sugar melts, then put them in a strainer to drain the resulting juice.

In another bowl put the sweet cheese, add the caster sugar, vanilla sugar, a pinch of salt, oil, milk, eggs, flour and baking powder. From all these ingredients we knead a crust, which we spread in a blanket of half a centimeter, then we put it in a tart form greased with oil and lined with flour beforehand. Place a sheet of baking paper on top of the tart, on which rice grains or dried beans are placed, so as not to let the dough rise, and bake for 10 minutes on low heat.

After 10 minutes, take out the tart, remove the baking sheet, powder the inside of the tart with breadcrumbs, put the apricot jam on top and spread it all over the surface and add the sliced ​​peaches, drained beforehand. Put the tart in the oven for another 20 minutes.

Meanwhile, beat the egg whites with the mixer and add the sugar. Remove the tart from the oven, after those 20 minutes, decorate the tart on top with egg white foam, according to your preferences and leave it in the oven for another 25-30 minutes, on low heat, until the meringue on top turns golden.

Peach and meringue cake

1. For the dough, mix the yolks with a cup of sugar and vanilla sugar until the yolks lighten in color and increase slightly in volume. Then add the oil, stirring constantly, then the milk, flour and, finally, the baking powder quenched with a teaspoon of vinegar.

2. Place the dough in a tray (28 & # 21538 cm), cover with baking paper and place the tray in the preheated oven at 180 ° C, for 5-10 minutes.

3. Cut the peaches into 2 or 4 pieces (depending on how big they are). When the dough has hardened a little, remove the tray from the oven and arrange the fruit over the dough, then put the tray back in the oven for another 20-25 minutes.

4. Meanwhile, beat the egg whites with a pinch of salt and the rest of the sugar. When the dough is baked, remove the tray from the oven and place the beaten egg whites on top of the fruit. Put the tray back in the oven at 155-160 ° C (on the middle shelf) for about an hour or even an hour and a half.

5. When the meringue will acquire a pleasant color, copper, and inside it will be white, the cake is ready. Remove from the oven and allow to cool well before serving.

Apricot and peach cake

A cake madness this apple-shaped cake! P I made it earlier with cheese and pumpkin and it turned out just as delicious, and now, more. If you are a fan of chocolate then the cake with cookies and chocolate cream should be the right choice. The challenge from RoStar to prepare one. Like the Mosaic cake, this cake is made with wafer sheets and vanilla cream. If for the Mosaic cake the top is with shit and apricots, for the cake. My job is based on sugar, milk, 82% butter, sour cream. Have a year as you wish! Pandispan is one of the most prepared cakes. The fluffy and tasty dessert is suitable for any season.

Take advantage of the fruit season to prepare. Tatin tart with apricot compote. Easter without dough & # 8211 Photo: cook. Simple dishes, easy to prepare, classic and wonderful at the same time. Tort diplomat jamila youtube & # 8211 Invisible landscapes invisible landscapes. TV Chef teaches you how to prepare delicious cakes for birthdays.

Cakes, pies - we wish you all the best! Over the first countertop sheet we put a layer of cream, then the jelly, the rest of the cream and the other countertop sheet.

Eggplant with apricots or peaches and mascarpone

I've been thinking about what to call this cake. From the point of view of the ingredients and very to the point, apricot and mascarpone cake would be the name that says it all. From the point of view of appearance, playful and funny, I could call the egg-eye cake. If, however, I evaluate this light and fruity cake in terms of the feeling of freshness it offers, I could calmly call it & # 8222cool breeze & # 8221.

The egg-eye cake has a simple, well-syruped top, a slightly sweetened mascarpone cream and sour apricots or peaches, topped with orange liqueur or, why not, apricots or peaches from compote. I would say that in times of relentless heat there is no better dessert, it's almost like ice cream. It goes just as well, however, when you want a light and refreshing dessert, after a hearty meal. The egg yolk cake is made very easily and quickly, but it is good to keep it in the fridge for a few hours before serving. If it's very cold, it's even better.

Peach and Yogurt tart

Wet, sour and fragrant with vanilla, this tart can be a refreshing dessert in the summer months. It can be prepared with various seasonal fruits: peaches, apricots, plums, etc.

A unique idea would be to try melon core, which has a special flavor.

Yogurt gives the countertop a special taste and texture. The cake is very easy to prepare, being a recipe that even beginners can try.

Peach and yogurt tart - recipe

These ingredients are enough for a cake of 20 portions, baked in a tray with a diameter of 23 x 36 cm.

• 4 eggs
• 400 g of creamy yogurt
• 500 g of peaches or apricots
• 200 g of sugar
• 200 ml of oil
• 400 g of flour
• 1 sachet of baking powder
• 2 teaspoons of vanilla essence
• 1 pinch of salt

Break the eggs in a bowl. Add the sugar and salt over them and mix with the mixer on high speed until the eggs froth.

Then add the oil and vanilla essence, then add the yogurt. Mix lightly, for homogenization, with a wooden spoon.

Gradually incorporate the flour mixed with the sifted baking powder. Stir gently.

Prepare the tray by greasing it with a little butter or oil. Sprinkle sugar all over the surface and pour the composition into it. Level with the back of the spoon.

Wash the peaches or apricots, cut them into slices and place them on the entire surface of the countertop. You can use a round tray / shape to bake the tart, placing the slices of peaches in a circle, getting a nice "flower" look.

Place the tray in the preheated oven at 180 degrees. The tart is ready in about 40-45 minutes.

Before removing it permanently from the oven, test the middle with a toothpick.

Let it cool completely, then you can cut it into squares or rhombuses.

Source: Cranberry Recipes: Vanilla and apricot cake flavored with vanilla:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Crush the cornflakes, add the chopped hazelnuts. Then melt the chocolate together with the butter and encrust it well on a tray lined with baking paper, 26cm in diameter. Leave to harden in the fridge until creamy. Soak 8 sheets of gelatin in cold water for 10 minutes, then dissolve the gelatin over low heat in 2 tablespoons of water.

Mix the yogurt with 2-3 tablespoons of sugar and 3 tablespoons of this composition is incorporated into gelatin and everything is added to the large amount of yogurt.

3. Refrigerate. When it starts to harden, incorporate 400ml of whipped cream.

4. 450g of compote peaches (I used apricots combined with peaches) cut into slices and drain. Spread a layer of yogurt cream on the counter, then the peach slices, over which the rest of the cream is placed and refrigerated for two hours.

5. For garnish, soak 4 sheets of gelatin for 10 minutes in cold water, dissolve in 2 tablespoons of water over low heat and add another 400g sliced ​​peaches. Stir to make the peaches evenly coated in gelatin. Allow to cool.

The fruit composition is placed in the middle of the cake and with another 200ml of whipped cream we dress the cake to your liking.

Peaches filled with cream recipe step by step

Peaches filled with cream recipe step by step. Recipe for peach or apricot cookies tender and delicate, filled with fine cocoa cream or chocolate with rum and walnuts. How are stuffed peaches made and colored? What dyes do we use and in what quantity? What cream do peaches fill with?

These peaches with cream, together with stuffed nuts they are certainly among the most popular cakes of the Romanians. But not only theirs & # 8230 In areas with a predominantly Hungarian population (Transylvania) and in Hungary these stuffed peaches they are traditionally made at weddings, being among the cakes that are given as a gift to guests when they leave home for the wedding (lagzis barack, lakodalmas barack).

Their origin is in Renaissance Italy & # 8211 fake peaches to alchermes. They are traditionally filled with vanilla cream, chocolate or jam. The specific reddish color is given by Alchermes liqueur & # 8211 an aromatic liqueur with cloves, cinnamon, etc.

These stuffed peaches are durable (physically and over time) and easily transportable. They can be made many days before, being even better after a few days, after they become friends with the cream and freeze.

Preparing these homemade peaches she is quite meticulous. The dough is prepared simply but then portioning (per gram) and forming balls, baking, scooping, filling and coloring are stages that require time and attention.

The good part is that we can bake the peach shells many days before the Holidays or other events, they last in the pantry for a month (unfilled). However, I recommend that you dig them immediately after baking because they will harden in a few days. No matter how hard they harden, they will become tender again, filling the soup with cream and coloring with syrup.

From the quantities below we obtained 22 pieces of peaches filled with cream with approx. 5.5 cm in diameter (filled). I don't like the monstrously big ones because you get tired of one and you can't eat other kinds of cakes. Peaches should be two mouthfuls: bite once and then liquidate what is left.