Apricot Tart Cake – Каракуль – Կարակուլ

Apricot Tart Cake Recipe

Another childhood favorite : apricot tart or as we called it back in Armenia : “Karakul”. One of my mom’s old recipes that I slightly revised and reduced to smaller proportions. She’d usually make this apricot tart in Fall or winter season, it goes so good with tea. I even consider a perfect “comfort food” in form of a pastry.

Recipe and method is very simple, may be slightly time consuming but overall result is well worth it!

Hope you enjoy my recipe and happy baking! 

Ingredients 

4 large or xlarge eggs, separated , at room temperature

Note* separate the eggs when they are still cold, that will prevent the yolks from crushing

226 grams unsalted soft butter ( 2 sticks)

¾ cup sugar for the batter and another ⅔ cup sugar for making the meringue layer

2 ½ cup flour

¼ tsp salt, 1 tsp baking powder

2 tsp vanilla extract , divided: 1 tsp for cake batter and 1 tsp for the meringue layer

18 oz (500 grams) apricot jam

1 cup of coarsely chopped walnuts or pecans

You will also need a 13”x 9” baking pan 

Directions & Steps 

In a bowl combine dry ingredients : flour, salt, baking soda and powder, set aside

In a mixing bowl on high speed, beat the butter and sugar until pale and fluffy

Lower the speed and add the yolks, one at a time

Add vanilla extract and dry ingredients in 2-3 additions, stop and scrape between additions

Divide the dough into 3 portions, one slightly larger to use for bottom layer

Steps 

1.Lightly spray the baking pan with cooking spray

2.Using your fingertips spread the larger portion of the dough onto the bottom of the pan
Freeze the other 2 portions, while you proceed to the next step

3.Make the meringue,set asi refer to YouTube tutorial for more details

4.Spread apricot jam evenly on the bottom layer

5.Using a large shredder , shred one of the frozen dough portions on the jam

6.Sprinkle with walnuts

7.Spread the meringue

8.Shred the last frozen layer on top of meringue

9.Bake at 350°F/180°C degrees , 45 minutes or until bright golden color

Allow to cool down to room temperature beg ire slicing

Enjoy Your Apricot Tart !

Հայերեն Բաղադրատոմսը

Խմորը

220 գ կարագ (փափուկ)

4 ձվի դեղնուց , սենյակային ջերմ.

1 բաժակից մի մատ պակաս շաքարավազ

2.5 բ ալյուր, միգուցե մի քիչ ավել պետք լինի

1 թ գ փխրեցուցիչ

վանիլ

Բեզեն

4 ձվի սպիտակուց, սենյակային ջերմ.

2/ 3 բ շաքարավազ

պտղունց աղ

վանիլ

1 բաժակից մի քիչ ավել կտրատած , բոված, ընկույզ

Ծիրանի կամ ցանակաված ուրիշ տեսակի ջեմ

Рецепт 

Тесто

4 яйца (желтки)

220 г сл масло 

¾ ст сахар 

2 ½ ст муки ( может побольше понадобится)

1 ч л разрыхлитель 

Щепотка соли 

Ванилин 

Безе

4 белка

⅔ ст сахар 

Ванилин 

1 ст измельченный грецкий орех

500 г абрикосовый джем ( корица по желанию)

Печь при температуре 180°С 45-50 минут