Apricot tart

Name: Apricot tart
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (850 ml; drained weight 540 g) Apricots; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 2 TABLESPOONS ground hazelnuts; 100 g Apricot Jam; 25 g Hazelnut kernels with skin

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (850 ml; drained weight 540 g) Apricots
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
2 TABLESPOONS ground hazelnuts
100 g Apricot Jam
25 g Hazelnut kernels with skin

Directions

1
Drain the apricots well on a sieve. Place the puff pastry in a tart tin (29 cm Ø) and let the edges overlap a little. Prick the base several times with a fork and sprinkle ground hazelnuts over it. Spread the apricots close together on the base with the convex side facing upwards. Warm the apricot jam briefly.
2
Spread on the apricots. Slice or finely chop the hazelnut kernels. Sprinkle over the tart and bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 20-25 minutes. Serve with vanilla sauce refined with egg liqueur

Nutrition Facts

KCAL
460 kcal

CARBS
60 g

FATS
21 g

PROTEINS
5 g

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Main Dishessweet

Apricot tart

Ingredients

Directions

Nutrition Facts

Categories & Tags

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