{"id":5791,"date":"2015-09-28T21:41:08","date_gmt":"2015-09-28T19:41:08","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5791"},"modified":"2015-09-28T22:31:01","modified_gmt":"2015-09-28T20:31:01","slug":"italian-apricot-tart-italienische-aprikosen-tart","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5791","title":{"rendered":"italian apricot tart \/\/ italienische aprikosen(marillen) tart"},"content":{"rendered":"

\"apricot<\/a><\/p>\n

yummy summer apricot tart with fluffy biscuit, sweet and smoky caramel and delicious fruity apricots … so good that you will hardly leave a single crumb when you once started eating.<\/p>\n

we have\u00a0been four and a halve eating this tart and it was not easy to defend at least two pieces to enjoy the next day. so harvest or\u00a0buy fruits as long as they are in season. august and september are like heaven, as\u00a0everything is\u00a0ready to be harvested those days and sometimes you do not know what to do with those tons of goodies.<\/p>\n

in this case i recommend baking a cake and inviting your friends. baking a cake and eat it yourself. baking a cake and invite your colleges. baking a cake and inviting your neighbours …<\/p>\n

here is one idea for your\u00a0apricots from the italian cookbook: brotsuppe & bohnen<\/a><\/em> (bread soup & beans), containing sweets too, luckily.<\/p>\n

caramel:<\/p>\n

25 g butter
\n100 g sugar<\/p>\n

cake:<\/p>\n

10 apricots
\n3 eggs
\n180 g sugar
\n120 ml olive oil
\n120 ml yogurt
\n2 tbsp apricot jam
\n180 g flour
\n1 tsp baking soda
\n1 pinch of natron
\n1 pinch of salt<\/p>\n

preheat the oven to 180\u00b0 C. butter the baking tin.<\/p>\n

to prepare the caramel, pour butter and sugar in a pan and melt over medium heat until it turns golden-light brown. pour the caramel carefully into the baking tin – it is very hot!<\/p>\n

depending on their size, halve or quarter the apricots and remove the kernels. set them with the cutter side down onto the baking tin.<\/p>\n

beat the egg yolk and halve of the sugar until creamy and turning light yellow. add olive oil, yogurt and apricot jam while beating continiously.<\/p>\n

sieve the flour, baking soda, natron and salt and add to the other ingredients. in another bowl beat the egg whites until stiff and add the remaining sugar slowly. very carefully, mix the beaten egg white with the dough.<\/p>\n

pour the dough over the apricots and bake for 45 minutes.<\/p>\n

allow to rest some minutes before cutting the edge with a knife. remove the cake from the tin. allow to cool out completely and enjoy!<\/p>\n

********************<\/p>\n

karamell:<\/p>\n

25 g butter
\n100 g zucker<\/p>\n

kuchen:<\/p>\n

10 aprikosen (marillen)
\n3 eier
\n180 g zucker
\n120 ml oliven\u00f6l
\n120 ml joghurt
\n2 el aprikosen (marillen) marmelade
\n180 g mehl
\n1 tl backpulver
\n1 prise natron
\n1 prise salz<\/p>\n

den ofen auf 180\u00b0 C vorheizen. die kuchenform buttern.<\/p>\n

f\u00fcr das karamell butter und zucker in der pfanne bei mittlerer hitze erw\u00e4rmen ohne dabei zu r\u00fchren. es ist fertig, wenn es gold-braun wird. das karamell in die kuchenform gie\u00dfen und gleichm\u00e4\u00dfig verteilen – aber vorsicht, es ist sehr hei\u00df!<\/p>\n

die aprikosen (marillen) je nach gr\u00f6\u00dfe, halbieren oder vierteln und mit der schnittfl\u00e4che in die kuchenform legen.<\/p>\n

die eigelb und die h\u00e4lfte des zuckers schaumig r\u00fchren, bis es eine hellgelbe farbe bekommt. oliven\u00f6l, joghurt und marmelade hinzu geben und weiter r\u00fchren.<\/p>\n

mehl, natron, backpulver und salz sieben und zu den anderen zutaten hinzuf\u00fcgen. in einer anderen sch\u00fcssel die eiwei\u00df steif schlagen und die zweite h\u00e4lfte des zuckers w\u00e4hrenddessen hineinrieseln lassen. das geschlagene eiwei\u00df schlie\u00dflich vorsichtig unter den teig heben.<\/p>\n

den teig \u00fcber die aprikosen (marillen) gie\u00dfen und 45 minuten backen lassen.<\/p>\n

wenn der kuchen fertig gebacken ist, kurz abk\u00fchlen lassen, mit einem messer den rand l\u00f6sen und den kuchen st\u00fcrzen. komplett ausk\u00fchlen lassen und genie\u00dfen!<\/p>\n","protected":false},"excerpt":{"rendered":"

yummy summer apricot tart with fluffy biscuit, sweet and smoky caramel and delicious fruity apricots … so good that you will hardly leave a single crumb when you once started eating.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[133,109,23],"class_list":["post-5791","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-apricot","tag-sweets","tag-tarte","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5791"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5791\/revisions"}],"predecessor-version":[{"id":5810,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5791\/revisions\/5810"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5791"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}