Apricot tart
easy
75 mins
75 mins
Ingredients
- 150 g Flour
- 50 g Icing sugar
- 100 g Butter or margarine
- 1 pinch Salt
- 1 Egg yolk (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Apricots
- 100 g Sugar
- 50 g Almonds
- 1 TABLESPOON Icing sugar for dusting
Directions
- 1
Knead flour, icing sugar, fat, salt, egg yolk and lemon peel well. Cover and chill for 30 minutes. Scald the apricots hot, rinse with cold water and peel the skin. Halve and stone the apricots.
- 2
Caramelise the sugar and a tablespoon of water in a pan until golden brown. Place the caramel in a tart mould (20 centimetres in diameter) and spread it evenly in it. Place the apricots with the cut surface in the caramel.
- 3
Roll out the dough, pour over the top and press down at the edge of the form. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25 minutes until golden brown. Roast almonds in a pan without fat. Turn the tart onto a cake plate.
- 4
Place an almond in each of the apricot halves and dust the cake with icing sugar. Serve lukewarm with whipped cream. Makes twelve pieces.
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