Apricot Tart

Name: Apricot Tart
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 250 g Flour; 125 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 Eggs (size M); 125 g cold yoghurt butter (16 % fat less than normal butter); 600 g fresh apricots; 400 g Whole milk yoghurt; 1 package Pudding powder "Vanilla Flavor"; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

250 g Flour
125 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
3 Eggs (size M)
125 g cold yoghurt butter (16 % fat less than normal butter)
600 g fresh apricots
400 g Whole milk yoghurt
1 package Pudding powder "Vanilla Flavor"
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour, 50 g sugar and salt in a bowl. Add lemon zest, 1 egg, butter in pieces and 1-2 tablespoons of cold water and knead with the dough hooks of the hand mixer. At the end knead with the hands briefly to a smooth short pastry. Roll out to a circle (approx. 30 cm Ø) on a floured work surface. Line a greased tart mould with Lift off base (26 cm Ø). Prick the base several times with a fork and put the mould in a cool place for about 30 minutes.
2
Pre-bake the short pastry base in the preheated oven, 2nd shelf from below for approx. 15 minutes (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). In the meantime, wash the apricots, dab dry, halve and remove the stone. Mix yoghurt, 75 g sugar, 2 eggs and pudding powder with the whisk of the hand mixer. Pour yoghurt cream on the pre-baked base, spread apricot halves on top and bake at the same temperature for 30-35 minutes. Leave the tart to cool in the mould, remove from the mould and allow to cool completely. Serve dusted with icing sugar
3
Waiting time approx. 30 minutes