Apricot Tart

Ingredients

Directions

1. 1

   Cut 125 g butter into pieces. Knead butter, 70 g sugar, egg and flour with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and chill for about 30 minutes. Grease the tart mould (26 cm Ø). Wash, halve and stone the apricots.

2. 2

   Caramelise 3 tablespoons of sugar in the pan until golden brown. Stir in 1 teaspoon of butter and pour the caramel on the bottom of the tarteform. Place the halved apricots on the caramel with the skin side facing upwards, leaving only about 0.5 cm free at the edge. Roll out the dough on a lightly floured work surface until round (approx. 26 cm Ø). Carefully place the circle on the apricots and press down on the edges. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the tart from the oven and let it cool down for about 10 minutes. Loosen the edge with a knife, carefully turn over onto a plate and let it cool down. Put the almonds on a baking tray and lightly roast them in the oven at residual heat.

3. 3

   Carefully place the circle on the apricots and press down on the edges. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the tart from the oven and let it cool down for about 10 minutes. Loosen the edge with a knife, carefully turn over onto a plate and let it cool down. Put the almonds on a baking tray and lightly roast them in the oven at residual heat. Put almonds on each apricot half