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Walliser Aprikosen-Damassine Tarte
A specialty from the Valais region, this tarte features the unique Damassine plum liqueur, which imparts a distinct aroma and flavor to the sweet apricots. It's a rich and aromatic dessert.
🧂 Zutaten
- 1 roll Shortcrust pastry(store-bought or homemade)
- 500 g Fresh apricots(halved and pitted)
- 75 g Granulated sugar
- 50 ml Damassine liqueur
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 30 g Almond slivers(toasted, for topping)
- 15 g Butter(cubed, for topping)
👨🍳 Zubereitung
- 1
Preheat oven to 190°C (375°F). Line a 24cm (9.5-inch) tart pan with the shortcrust pastry, trimming any excess.
- 2
In a bowl, gently toss the apricot halves with granulated sugar, Damassine liqueur, cornstarch, and lemon juice.
- 3
Arrange the apricot halves, cut-side up, in a decorative pattern over the pastry base.
- 4
Scatter the toasted almond slivers and cubes of butter over the apricots.
- 5
Bake for 40-45 minutes, or until the pastry is golden brown and the apricots are tender and slightly caramelized.
- 6
Let the tarte cool slightly before serving. It can be served warm or at room temperature.
💡 Profitipps
- ✓Ensure the apricots are ripe but still firm to hold their shape.
- ✓If Damassine liqueur is unavailable, a good quality plum brandy or kirsch can be substituted, though the flavor profile will differ.
- ✓Toast the almond slivers gently to enhance their nutty flavor.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a pinch of ground ginger or cardamom to the apricot mixture for extra spice.
- Serve with a drizzle of crème fraîche or vanilla bean ice cream.
- Use a mix of apricots and plums for a more complex fruit flavor.