Apricot Tart

Ingredients

Directions

1. 1

   Knead the flour, 25 g icing sugar, salt, 100 g softened butter, egg and possibly 1 tablespoon of cold water into a smooth short pastry. Wrap in foil and put in a cool place for about 1 hour. Wash the apricots, dab dry, cut in half and remove the stone. Put the remaining icing sugar (approx. 100 g) and 50 ml water in a large pan and caramelise until golden brown. Remove the pan from the heat, add the remaining butter and melt in it.

2. 2

   First turn the almonds in the hot caramel and place them on greased aluminium foil. Put the apricots with the cut surface into the hot caramel and heat for about 1 minute. Then place the apricots, also with the cut surface facing down, into the greased tart tatin (approx. 24 cm Ø) and pour the liquid caramel over them. Roll out the dough on a floured work surface slightly larger than the form. Roll the dough loosely on the dough roll and let it roll over the apricots. Carefully press any protruding edges of the dough downwards into the mould. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Let the finished tart rest in the pan for another 5-10 minutes, then turn out onto a cake plate. Spread the almonds into the apricot halves and dust with icing sugar.

3. 3

   Carefully press any protruding edges of the dough downwards into the mould. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Let the finished tart rest in the pan for another 5-10 minutes, then turn out onto a cake plate. Spread the almonds into the apricot halves and dust with icing sugar. Serve tarte lukewarm. Serve with semi-stiff whipped vanilla cream

4. 4

   Waiting time approx. 40 minutes