Apricot and Ginger Crumble Tart

Name: Apricot and Ginger Crumble Tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g candied ginger; 150 g soft butter; 100 g Sugar; 1 package Vanillin sugar; 250 g Flour; 1 tin(s) (425 g) Apricot halves; 2 TABLESPOONS crushed almonds; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g candied ginger
150 g soft butter
100 g Sugar
1 package Vanillin sugar
250 g Flour
1 tin(s) (425 g) Apricot halves
2 TABLESPOONS crushed almonds
1-2 TABLESPOONS Lime juice
7-10 Tbsp Fat and flour

Directions

1
Chop the ginger finely. Knead butter, 50 g sugar, vanillin sugar, ginger and flour with the dough hooks of the hand mixer to crumbles. Drain the apricots well in a sieve. Put half of the dough into a greased tart tin (22 cm Ø, with lift-off base) and press flat evenly.
2
Sprinkle almonds on the base, then cover with the apricot halves. Sprinkle the apricots with lime juice and spread the rest of the crumbles on top. Bake the tart in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-40 minutes. Cake tastes lukewarm or cold
3
30 minutes waiting time