Apricot Crumble Tart

Name: Apricot Crumble Tart
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 200 g + 200 g + some flour; 25 g + some icing sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 100 g cold + 150 g soft butter/margarine; 1 can(s) (850 ml) Apricots; 100 g (45 g) + 3 tablespoons sugar; 1 TEASPOON liquid vanilla flavour or 2 tr. butter-vanilla flavour; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
200 g + 200 g + some flour
25 g + some icing sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
100 g cold + 150 g soft butter/margarine
1 can(s) (850 ml) Apricots
100 g (45 g) + 3 tablespoons sugar
1 TEASPOON liquid vanilla flavour or 2 tr. butter-vanilla flavour
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar

Directions

1
Grease a tart mould with a removable base (26 cm Ø). Knead 200 g flour, 25 g icing sugar, 1 pinch of salt, egg and 100 g fat in pieces first with the dough hooks of the hand mixer and then with your hands briefly to a smooth shortcrust pastry. Cover and chill for about 30 minutes.
2
Drain the apricots very well. Mix 200 g flour, 100 g sugar, 1 pinch of salt, 150 g fat in flakes and flavour first with the dough hooks of the hand mixer and then briefly with your hands to make crumbles
3
Roll out the shortcrust pastry on some flour round (approx. 30 cm Ø). Line a tart mould with the pastry, pressing it into the grooves at the edge of the mould. Prick the pastry base several times with a fork. Spread with jam. Spread the apricots and then the crumbles on top. Sprinkle with 3 tbsp. sugar
4
Bake in the preheated oven (electric oven: 200 °C/recirculating air: 175 °C/ gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 30 minutes. Let them cool down. With pudding