Apricot tart with almond cream

Ingredients

Directions

1. 1

   Drain the apricots very well in a sieve. Stir 50 ml milk, 50 g sugar and pudding powder until smooth. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil and simmer over medium heat for about 1 minute, stirring continuously. Remove from the stove. Mix sour cream, vanilla sugar, remaining sugar and eggs.

2. 2

   Stir in pudding. Unroll the dough, place it on the baking paper in a tart tin (28 cm Ø) and prick the dough several times with a fork. Sprinkle with 75 g almond flakes. Spread the pudding on top and place the apricots on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, roast the remaining flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Pass the jam through a fine sieve. Take the cake out of the oven. Spread apricots with jam.

3. 3

   In the meantime, roast the remaining flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Pass the jam through a fine sieve. Take the cake out of the oven. Spread apricots with jam. Let the cake cool down on a grid. Serve with flaked almonds and sprinkled with sugar crystals as desired