Apricot Tart

Name: Apricot Tart
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 100 g cold butter; 25 g Coconut oil; 160 g Flour; 1 pinch Salt; 3 can(s) (425 ml each) Apricot halves; 6 TABLESPOONS Apricot Jam; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 1

100 g cold butter
25 g Coconut oil
160 g Flour
1 pinch Salt
3 can(s) (425 ml each) Apricot halves
6 TABLESPOONS Apricot Jam
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Cut butter and coconut oil into small cubes. Mix with flour and salt. Knead with the dough hooks of the hand mixer until fine crumbly. Gradually add about 4 tablespoons of ice-cold water.
2
Knead everything into a smooth dough. Shape into a ball and cover and refrigerate for approx. 1 hour. In the meantime drain the apricots well. Warm up the jam. Grease a tart tin (28 cm Ø).
3
Roll out the dough on a floured work surface until round (approx. 32 cm Ø). Place the dough into the form with the help of the dough roller. Press the dough slightly, cut off any protruding edges. Prick several times with a fork.
4
Spread 2 tablespoons of jam on the floor. Spread apricots on top. Bake the tart in the preheated oven (electric: 225 ° C/ gas: level 4) on the lowest shelf for about 30 minutes. Spread the rest of the jam on the fruits.
5
Sprinkle with flaked almonds. Bake for another 10 minutes. Let it cool down afterwards. Serve dusted with icing sugar. Makes about 12 pieces. Delicious with sour cream.