Apricot and cherry tart

Name: Apricot and cherry tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200 g Flour; 60 g Sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 500 g (720 ml; separation weight: 350 g) fresh or 1 jar of sour cherries; 350 g (425 ml; separation weight: 250 g) fresh or 1 tin of apricots; 300 g Fresh cream; 2 packages Vanillin sugar; 2-3 TABLESPOONS demerara sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

200 g Flour
60 g Sugar
1 pinch Salt
1 egg (size M)
125 g Butter
500 g (720 ml; separation weight: 350 g) fresh or 1 jar of sour cherries
350 g (425 ml; separation weight: 250 g) fresh or 1 tin of apricots
300 g Fresh cream
2 packages Vanillin sugar
2-3 TABLESPOONS demerara sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, sugar, salt, egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and let it rest for about 30 minutes. Stone fresh cherries, drain cherries from the glass.
2
Wash, halve and stone fresh apricots. Drain the apricots from the tin. Mix crème fraîche with vanillin sugar. Grease a rectangular tart tin (20 x 28 cm). Roll out the shortcrust pastry rectangularly (approx. 24 x 32 cm) on a floured work surface.
3
Lay out the tart mould with it, press it on, cut off any protruding edges. Spread half of the crème fraîche on the base. Spread the cherries and apricots on top. Spread the rest of the crème fraiche in patches.
4
Sprinkle with brown sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-45 minutes. Let it cool down on a cake rack.