Peach and Apricot Tart

Name: Peach and Apricot Tart
Yield: 12
Ingredients: 1 basic tart crust recipe; For the filling; 2 tablespoons of butter; 5 green peaches without skin (about 800g) cut into cubes; 1/2 teaspoon of ground cinnamon; 1/4 teaspoon of whole nutmeg; 1 tablespoon of lemon juice; 1/4 cup of brandy; 150g of dried black apricots cut into four pieces; 1/3 cup of white raisins; 3 tablespoons of sugar; 1/2 cup of water; For the whipped cream; 1 1/2 cups of fresh heavy cream; 2 tablespoons of sugar

1
1 basic tart crust recipe
2
For the filling
3
2 tablespoons of butter
4
5 green peaches without skin (about 800g) cut into cubes
5
1/2 teaspoon of ground cinnamon
6
1/4 teaspoon of whole nutmeg
7
1 tablespoon of lemon juice
8
1/4 cup of brandy
9
150g of dried black apricots cut into four pieces
10
1/3 cup of white raisins
11
3 tablespoons of sugar
12
1/2 cup of water
13
For the whipped cream
14
1 1/2 cups of fresh heavy cream
15
2 tablespoons of sugar

Ingredients

1
1 basic tart crust recipe
2
For the filling
3
2 tablespoons of butter
4
5 green peaches without skin (about 800g) cut into cubes
5
1/2 teaspoon of ground cinnamon
6
1/4 teaspoon of whole nutmeg
7
1 tablespoon of lemon juice
8
1/4 cup of brandy
9
150g of dried black apricots cut into four pieces
10
1/3 cup of white raisins
11
3 tablespoons of sugar
12
1/2 cup of water
13
For the whipped cream
14
1 1/2 cups of fresh heavy cream
15
2 tablespoons of sugar

Directions

1
Prepare the tart crust according to the basic recipe
2
In a large frying pan, melt the butter over low heat
3
Add the peaches, cinnamon, and nutmeg, and cook for 5 minutes, stirring constantly
4
Add the remaining filling ingredients and cook for another 10 minutes, until most of the liquid has evaporated
5
Let it cool and spread over the prepared crust
6
Refrigerate overnight
7
When serving, whip the heavy cream with sugar to stiff peaks and serve in scoops on top of the tart
8
Serves 12.