Apricot and sour cream tart

Name: Apricot and sour cream tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Flour; 75 g Sugar; 125 g Butter or margarine; 1 egg (size M); 7-10 Tbsp Cling film; 2 can(s) (425 ml each, 250 g each) Apricots; 250 g Schmand; 1 egg (size M); 1 package Sauce powder "Vanilla flavor; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 20 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Flour
75 g Sugar
125 g Butter or margarine
1 egg (size M)
7-10 Tbsp Cling film
2 can(s) (425 ml each, 250 g each) Apricots
250 g Schmand
1 egg (size M)
1 package Sauce powder "Vanilla flavor
3 TABLESPOONS Sugar
1 package Vanillin sugar
20 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
For the dough, knead flour, sugar, fat and egg into a smooth dough. Wrap in foil and chill for about 30 minutes. Drain the apricots. Roll out the dough round (approx. 32 cm Ø) and place in a greased tart tin (28 cm Ø). At the same time pull up an approx. 2 cm high edge. Prick the base several times with a fork and pre-bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15 minutes.
2
Distribute the apricots unevenly on top. Stir the sour cream, egg, sauce powder, sugar and vanillin sugar until smooth and pour over the apricots. Bake the tart at the same temperature for about 30 minutes. Sprinkle with pistachios. Serve lukewarm or cooled down. Results in approx. 10 pieces