Apricot tart
easy
75 mins
75 mins
Ingredients
- 125 g Flour
- 1 egg (size S)
- 60 g Butter or margarine
- 4 TABLESPOONS Sugar
- 1 pinch Salt
- 7-10 Tbsp Grease
- 3 tin(s) (425 g each; partial weight: 250 g) Apricots
- 10 g Butter or margarine
- 1 TABLESPOON Sugar
- 1-2 TABLESPOONS Almond slivers
- 3 str. tbsp. apricot jam
- 1 gestr. tbsp. icing sugar
- 7-10 Tbsp parchment paper
Directions
- 1
Knead the flour, egg, fat in flakes, 2 tablespoons of sugar and salt into a smooth short pastry. Cover and chill for about 30 minutes. Drain the apricots. Sprinkle a greased tart tin (24 cm Ø) with remaining sugar.
- 2
Place the apricots close together on the base with the round part facing down. Knead the dough briefly and roll out into a circle (27 cm Ø). Place the dough over the apricots and carefully push the edge under the apricots.
- 3
Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 30 minutes. In the meantime, melt the fat in a pan, add sugar and almond slivers, allow to caramelize slightly. Pour on parchment paper and let it cool down.
- 4
Carefully turn the cake out of the tin. Warm the jam, pass it through a sieve and spread it on the hot apricots. Sprinkle almond slivers on the slightly cooled cake. Dust with icing sugar.
- 5
Add some whipped cream as desired. Makes about 8 pieces.
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