Ah, well, almond, apricot and limoncello torte, I have finally managed to make a decision on which recipe should be posted first and my kids were very helpful here. I really struggled with deciding which recipe to put up next and in what order. In the end, all I needed to do was to shout out loud for a little help and this has become the easiest decision in a long time – apparently, this was a super easy one to decide, so I was told 😉 Thanks kiddos!?
I have soo many recipes on the pipeline but it is only a matter of time and they will all be here. It’s a promise. They are all really exciting recipes and super, super delicious homemade cooking made all so easy.
Too much to do lately, it has been crazy! and I haven’t been able to sit down and finalise many recipes but here’s one that’s absolutely divine and….. it contains limoncello…!!! ??
What is so special about this torte?…..
Hey, who doesn’t like a bit of limoncello?? ….and from now on you’d love this limoncello tart too, a great accompaniment to a glass of limoncello liqueur or vice versa. Whichever way, they like each other next to one another so give this a try. Guaranteed, you will love it.
We don’t just love this recipe, we adore it because it’s very tasty, simple yet very sophisticated, easy to make and super dellliciossso and super easy to eat!
My homemade limoncello secret ?….no longer a secret
Whenever I go to Italy to visit my family, lovely Luisa and Moreno, they always make sure I get my homemade limoncello dose which I happily accept every time without a fail. Only last time I had no more room in my language for it and sadly had to leave behind, but truthfully, I only left it behind because I knew I still had some reserve back home.
They have told me how to make homemade limoncello and I will pass it on, one day very very soon will convey the secret of a nice limoncello made in your own kitchen. Super easy actually with such pleasing results.
I am not sure you do but I do love sweets/desserts that contain a little booze like liqueur filled chocs, a nice homemade tiramisu for instance which is also so truly and madly yummy. But actually cooking with liqueur in general … it’s pretty cool.
Try this tart and then we talk about it. It’s delish!
* If you don’t fancy making the pastry at home you can cut corners by using ready bought shortcrust or puff pastry.
* For fruits you could use apricots as mentioned but I have also used plums, peaches, cherries or raspberries. Used them all in the past and they are delicious. I have to say though that apricots and peaches are my number one choice. Oh, that flavours…. so unique.
* I was suggesting to fold the pastry but also you could place it on the parchment paper, roll it and then place it in the fridge ready-rolled if you do not fancy putting the tin in the fridge. The only downside to this is that the pastry may crack/break slightly when handled but to tackle this you can simply leave it out of the fridge for 5 min before handling it.
* You can also go for/use a loose-bottomed tin. It’s easier to take the torte out if you like to take it out.
Here’s this superb torte recipe, enjoy!?
Almond, apricot and limoncello tart
- ovenproof dish ( 25-27 cm)
For the pastry:
- 250 g plain flour
- 150 g butter (cold)
- 5 tbsp milk or water
For the filling:
- 150 g almond flour
- 190 g sugar (cane, unrefined)
- 150 g butter (melted)
- 6 eggs (medium)
- 7 tbsp creme fraiche or double cream
- 190 ml limoncello liqueur
- 2 lemons (organic, unwaxed)
- 5 apricots (cut into halves)
- 70 g pecan nuts
- Icing sugar to dust
- Prepare a dish that is around 25-27cm in diameter. Also get the baking beans out as you will need them later.
- Start with making the shortcrust pastry by sifting the flower into a bowl, and a rob the cubed cold butter into the flour until it is all crumbs. Add the water and knead until it becomes a dough. Shape the dough into a ball, wrap in clingfilm and refrigerate it for about 20-25 minutes. If you are in a hurry, place it in a freezer for half the time.
- Flour a surface and start rolling the pastry into a round shape and keep rolling it until this will go over the size of your dish base. It will have to be bigger so that you can raise the edges for at least 1-2 cm or more depending on the depth of your dish.
- Place the rolled pastry sheet in the tin and put that in the fridge ready to go in the oven later. It's easier this way.
- Preheat the oven at 180°C/350F or Gas Mark 4. Line the pastry with parchment paper and place the baking beans over. Bake in preheated oven for approximately 16 minutes.
- While the pastry is baking, take out a larger bowl so we get the filling ready. Beat the eggs using a free standing or hand electric mixer (high speed), add the sugar plus the melted butter and mix together until it becomes a nice and smooth paste. Zest and juice the lemons, add both zest (you may want to keep a little for deco). Blend in the crème fresh/double cream and the limoncello continuing with the mixer at its lowest speed.
- When the pastry has finished baking, remove from the oven and allow to cool. Remove the baking beans.
- Pour the egg mixture over the pastry base after removing the parchment paper and the baking beans. Add the halved apricots and the pecan nuts pushing those slightly in and bake in the preheated oven at 180°C for around 20-22 min. It should be golden brown in colour.
- Take out of the oven, allow to cool and dust generously with icing sugar. Sprinkle some lemon zest and mint or lavender for a little colour to decorate this beauty.
- Serve warm with a scoop of ice cream or cool with a dollop of creme fraiche.