Apricot crumble tart

Name: Apricot crumble tart
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 225 g Butter or margarine; 290 g Sugar; 275 g Flour; 1 pinch Salt; 2 Eggs (size M); 1/2 package Baking Powder; 3 TABLESPOONS Milk; 750 g Apricots (esp. 1 tin 850 ml); 6 sheets white gelatine; 4 Egg Yolk; 1 TABLESPOON Espresso (soluble bean coffee); 75 ml Apricot juice; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint and fresh to taste; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 12

225 g Butter or margarine
290 g Sugar
275 g Flour
1 pinch Salt
2 Eggs (size M)
1/2 package Baking Powder
3 TABLESPOONS Milk
750 g Apricots (esp. 1 tin 850 ml)
6 sheets white gelatine
4 Egg Yolk
1 TABLESPOON Espresso (soluble bean coffee)
75 ml Apricot juice
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Mint and fresh to taste
7-10 Tbsp Fat and flour

Directions

1
For the crumble dough, knead 100 g fat, 65 g sugar, 150 g flour and salt with the dough hooks of the hand mixer. Then work into crumbles with your hands and put in a cool place. For the batter, beat 125 g fat and 125 g sugar with the whisks of the hand mixer until foamy. Stir in the eggs one after the other. Mix 125 g flour and baking powder and sieve onto the fat egg mass. Add milk and mix.
2
Pour the dough into a greased springform pan (26 cm Ø) dusted with flour. Spread crumbles evenly on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Then let it cool down a little, remove from the baking tin and cut through 1 time. In the meantime, carve the apricots crosswise and dip them briefly in boiling water. Rinse with cold water, peel skin, cut in half and stone. Soak gelatine in cold water. Beat the egg yolks, 100 g sugar, espresso and apricot juice in a hot water bath until creamy. Squeeze out the gelatine, dissolve lukewarm, stir into the cream. Place in a cool place until it begins to set. In the meantime, whip cream and vanilla sugar until stiff.
3
Rinse with cold water, peel skin, cut in half and stone. Soak gelatine in cold water. Beat the egg yolks, 100 g sugar, espresso and apricot juice in a hot water bath until creamy. Squeeze out the gelatine, dissolve lukewarm, stir into the cream. Place in a cool place until it begins to set. In the meantime, whip cream and vanilla sugar until stiff. Carefully fold into the cream. Cover the bottom pastry base with a springform pan rim. First spread the apricot halves, then the cream on top. Put the crumb lid on top and chill for about 1 hour. Dust with icing sugar and serve decorated with fresh fruit and mint as desired
4
Carefully fold into the cream. Cover the bottom pastry base with a springform pan rim. First spread the apricot halves, then the cream on top. Put the crumb lid on top and chill for about 1 hour. Dust with icing sugar and serve decorated with fresh fruit and mint as desired
5
Waiting time approx. 90 minutes