Apricot Crumble Tart

Name: Apricot Crumble Tart
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 400 g Flour; 40 g Icing sugar; 7-10 Tbsp Salt; 1 egg (size M); 250 g Butter; 1 can(s) (850 ml; separation weight: 500 g) Apricots; 150 g Sugar; 1 TEASPOON Vanilla Aroma; 150 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

400 g Flour
40 g Icing sugar
7-10 Tbsp Salt
1 egg (size M)
250 g Butter
1 can(s) (850 ml; separation weight: 500 g) Apricots
150 g Sugar
1 TEASPOON Vanilla Aroma
150 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix 200 g flour, 25 g icing sugar and 1 pinch of salt. Add the egg and 100 g butter in flakes and quickly knead everything into a smooth dough. Cover and chill for about 30 minutes. Drain the apricots. Mix 200 g flour, 100 g sugar and 1 pinch of salt.
2
Add 150 g soft butter in flakes and vanilla flavouring and knead everything into crumbles using the dough hooks of the hand mixer. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Pour into a greased tart tin (26 cm Ø) with a removable base and press down. Cut off any protruding edges. Stir jam until smooth, spread on the base. Spread the apricots first, then the crumbles. Sprinkle with 50 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes on the bottom shelf. Let them cool down.
3
Stir jam until smooth, spread on the base. Spread the apricots first, then the crumbles. Sprinkle with 50 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes on the bottom shelf. Let them cool down. Serve sprinkled with 15 g icing sugar
4
waiting time approx. 2 hours