Apricot Tart

Ingredients

Directions

1. 1

   For the short pastry, put flour, 75 g sugar, vanillin sugar, salt, almonds, 1 egg and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then work it into a smooth dough again with your hands. Wrap in foil and chill for about 30 minutes. In the meantime wash the apricots, drain well, cut in half and remove the stone. Mix 125 g sugar, sour cream, 4 eggs and pudding powder with the whisk of the hand mixer.

2. 2

   Mix the flaked almonds and breadcrumbs. Roll out the short pastry on a floured work surface to a circle (approx. 32 cm Ø). Line a greased tart mould (approx. 28 cm Ø) with the dough, preferably with lift-off base. Prick several times with a fork. Spread almond breadcrumbs evenly on top. Spread apricot halves on top and pour the frosting over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. If necessary, carefully cover the cake at the end of the baking time. Take the finished tart out of the oven and let it cool down on a cake rack. Remove from the tin and arrange on a cake plate.

3. 3

   Spread apricot halves on top and pour the frosting over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. If necessary, carefully cover the cake at the end of the baking time. Take the finished tart out of the oven and let it cool down on a cake rack. Remove from the tin and arrange on a cake plate. Serve sprinkled with sugar crystals. Serve with whipped cream

4. 4

   Waiting time approx. 15 minutes