Recipe: Mallorcan Apricot Tart step by step with pictures | Handy.Recipes

Mallorcan Apricot Tart

Cooked Majorcan Apricot Cake

Time to cook: 120 minutes

Total Servings: 6

Nutritional Value

You should definitely cook with inspiration, especially for yeast baked goods. I'm not really (to be honest) fond of them and I'm not always friends with them. I really like cakes made of yeast dough, but I only make them on holidays. Where I'm going with this. At the end of the week I bought apricots, but somehow a lot of them turned out, and I began to look heavily, where do I put them. On the Internet I came across this recipe. And I would have passed by this yeast dough if it were not for the boiled potato sourdough. Intrigued and inspired, I could hardly wait until morning to try it. And you know what, I found THE dough. The cake was fluffy, delicate, and very similar to my favorite loaf. If you're interested, come on in, I'd love to treat everyone.

Author of the recipe

Ingredients for Majorcan Apricot Pie:

  • Potatoes - 200 g
  • Milk - 50 ml
  • Yeast - 20 g
  • Chicken egg - 3 pcs
  • Sugar (+) - 200 g
  • Butter - 100 g
  • Wheat flour / Flour - 500 g
  • Apricot - to taste
  • Vegetable oil - 1 teaspoon
  • Powdered sugar - 1 tablespoon
  • Lemon juice - 1 teaspoon

How to cook Majorcan apricot pie step by step with photos

Prepare all the ingredients for the Mallorcan apricot pie. The potatoes should preferably be mashed.

Peel and wash the potatoes and boil them until tender. Drain and add milk and blend with a blender until smooth. If you don't have a blender, crush them with a shredder, then strain them through a sieve. The puree should not have lumps in it.

Add the crumbled yeast and mix. Cover and leave it on the kitchen table for 10 minutes.

Pour 200 grams of sugar into the potato sourdough, add the soft butter in pieces and the eggs.

With a mixer on high speed, beat the mixture, preferably until homogeneous. But if it contains small particles of butter, that's okay.

Change the dough hook attachment and add the flour while beating. Knead the dough at the slowest speed for 8 minutes. There is no need to mix with your hands. If you don't have a mixer, mix with a spoon and for at least the allotted time.

Wash the apricots and divide in half, removing the pips. The dough is not like ordinary yeast dough. It is very soft and gooey. This is normal.

Grease a bowl with oil and put the dough in it. Cover and put in a warm place for 30-40 minutes, to double up. I usually put in a multicooker on "Multicooker", time 30 minutes and a temperature of 35 degrees.

This pie is usually made on a baking tray lined with baking paper. To do this, grease the table with vegetable oil and roll out. But I prefer to make it in two 28-centimeter forms. Spread out on the bottom, cover and leave to rise in the heat for 20 minutes.

Sprinkle the apricots with sugar and lemon juice and stir. The recipe also sprinkles them with cinnamon, but I did not, fearing that it would interrupt the flavor of apricots.

After 20 minutes, remove the towel and with a round rod, I have a wooden handle spoon, make holes at a distance of 4 * 5 cm.

Drown halves of apricots in them to the bottom. Cover and leave to rest for 15 minutes. During this time preheat the oven to 180 degrees.

Sprinkle one teaspoon of sugar into each apricot half.

Place in the hot oven and bake the pie for 35-40 minutes, until done, remove from the oven. And there are different ways to do this. You can leave the syrup inside the apricot, and it will flow when you cut it. But I like the pie better when it's still hot and the syrup is on top of the pie. It's so glossy.

Or sprinkle it with powdered sugar.

Once it's cooled, cut it up and serve. It's still so fluffy the next day and then it's done.


Nutritional Value:

Whole Dish:
3836.5 Calories
83.5 g
108.7 g
636.2 g
Per Serving:
639.4 Calories
13.9 g
18.1 g
106 g
304.5 Calories
6.6 g
8.6 g
50.5 g

Vegetable Oil, Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Sweet, Eggs, Milk, Yeast, Baking, apricots, Cakes, Pastry

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