Apricot tart

Name: Apricot tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 120 g Butter; 200 g Flour; 50 g Sugar; 7-10 Tbsp Salt; 10 (approx. 750 g) Apricots; 2 Eggs (size M); 4 TABLESPOONS Whipped cream; 125 g Fresh cream; 1 package Vanillin sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

120 g Butter
200 g Flour
50 g Sugar
7-10 Tbsp Salt
10 (approx. 750 g) Apricots
2 Eggs (size M)
4 TABLESPOONS Whipped cream
125 g Fresh cream
1 package Vanillin sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cut the butter into pieces. Knead flour, butter, sugar, salt and 1-2 tbsp. water to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Wash and halve the apricots and remove stones. Cut apricots halves into 3-4 slices depending on size. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease tart tin (26 cm Ø) with lift-off base and line with the dough. Fold the protruding edges inwards and press firmly
3
Spread apricot slices fan-shaped on the tart. Mix eggs, cream, crème fraîche and vanilla sugar and pour over the apricots. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes until golden brown. Serve lukewarm or cold
4
Waiting time approx. 20 minutes