Apricot Tart, recipe with semolina of durum wheat, crumbly and very tasty. It’s a rustic cake, but delicious and surprisingly soft.
Using semolina in a dough may seem unusual, as this flour is usually used for baking products like bread, pizzas, and focaccias… and for fresh pasta like orecchiette……. tagliatelle…. ravioli… however, it is also excellent for making sweets, like Dunking Cookies with semolina and I assure you the result will surprise you.
But now let’s go to the kitchen and I’ll show you how to prepare the Apricot Tart, recipe with durum wheat semolina
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see together what we need to prepare
- 2 1/2 cups durum wheat semolina
- 1/2 cup sugar
- 4 tbsp vegetable oil
- 1/3 cup milk
- 1 egg
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1 pinch salt
- apricot jam
- sliced almonds
Tools
- 1 Baking Pan
- 1 Bowl
- 1 Kitchen Scale
Steps
Let’s start preparing
Let’s start preparing the apricot tart: pour the flour into a bowl along with the sugar, vanilla, and salt. Mix well, then add the oil, milk, egg, and baking powder.
Knead well until you get a homogeneous dough.
Take half of the mixture and spread it on the bottom of a 9-10 inch baking pan, pressing it lightly.
Spread the apricot jam evenly over the base, leaving about 1/2 inch from the edge to prevent it from spilling out during baking.
Distribute the remaining crumbled dough over the jam, without compacting it too much, and sprinkle the sliced almonds.Bake the tart in a preheated static oven at 350°F for about 30-35 minutes, until the surface is golden.
Once out of the oven, let it cool completely before serving.And bon appétit!!
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