Apricot tart with almond cream

Name: Apricot tart with almond cream
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 1 Basic recipe for short pastry; 7-10 Tbsp Flour; 600 g ripe apricots; 2 Eggs (Gr. M); 2 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 50 g ground almonds (without skin); 125 g Apricot Jam; 7-10 Tbsp Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
1 Basic recipe for short pastry
7-10 Tbsp Flour
600 g ripe apricots
2 Eggs (Gr. M)
2 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
50 g ground almonds (without skin)
125 g Apricot Jam
7-10 Tbsp Icing sugar

Directions

1
Grease a tart or pie dish with a removable base (26 cm Ø) and dust with flour. Roll out the shortcrust pastry on some flour round (30-32 cm Ø). Line a tart tin with the pastry, pressing it on the edge.
2
Prick the base of the dough several times with a fork. Chill briefly.
3
Wash the apricots, dab dry, halve and stone them. Beat the eggs, sugar and vanilla sugar briefly. Stir in almonds. Spread on the tart base. Place the apricots in the almond cream with the curvature upwards.
4
Stir the jam until smooth and brush the fruits with it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes. Leave to cool in the mould. Dust with icing sugar.