Apricot Tart

Name: Apricot Tart
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 250 g Flour; 3 TABLESPOONS Icing sugar; 1 pinch Salt; 1 egg (size M); 125 g cold butter; 3-4 Tbsp Breadcrumbs; 1 kg fresh, ripe apricots (alternatively 1 tin 850 ml and 1 tin 425 ml); 200 g Apricot Jam; 100 g shelled almonds; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

250 g Flour
3 TABLESPOONS Icing sugar
1 pinch Salt
1 egg (size M)
125 g cold butter
3-4 Tbsp Breadcrumbs
1 kg fresh, ripe apricots (alternatively 1 tin 850 ml and 1 tin 425 ml)
200 g Apricot Jam
100 g shelled almonds
7-10 Tbsp Sugar crystals
7-10 Tbsp Grease

Directions

1
Mix flour, icing sugar and salt in a bowl. Add the egg, butter in small pieces and about 1 tablespoon of cold water and knead everything into a smooth short pastry. Roll out the dough on a floured work surface to a circle (28-30 cm Ø) and line a greased tart tin with lift-off base (approx. 26 cm Ø) with it. Prick the bottom of the dough several times with a fork and sprinkle with breadcrumbs. Place the mould in a cool place for about 10 minutes. In the meantime, wash the apricots, drain well, cut in half and remove the stone. Drain the apricots well from the tin.
2
Put the apricots loosely into the tin. Bake in a preheated oven, lowest shelf 30-35 minutes. (Electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Mix apricot jam in a saucepan, add almonds and after 10-15 minutes spread evenly on the apricots with a spoon. Finish baking the tart. Remove from the oven and sprinkle with sugar crystals. Serve hot or cold. Serve with whipped vanilla cream