For the short pastry, place flour, salt, 1 packet of vanillin sugar, 1 egg, 75 g sugar and butter in flakes in a bowl and knead into a dough using the dough hooks of the hand mixer. Then knead again with your hands. Wrap in foil and chill for about 45 minutes. Wash the apricots and drain well. Whisk 2 eggs, 1 packet of vanilla sugar and 25 g sugar briefly with the whisk of the hand mixer.
Add almonds and mix. Roll out the short pastry on a floured work surface to a circle (approx. 31 cm Ø). Place in a well-greased, flour-spread tart mould (top 26 cm Ø, bottom 24 cm Ø, 2.8 cm high) with lift-off base, press the rim. Prick the base several times with a fork. Warm up the jam. Pour almond and egg cream on the base. Halve the apricots, remove the stones. Place apricot halves with the cut surface on the cream. Spread apricot convexities with jam. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf.
Halve the apricots, remove the stones. Place apricot halves with the cut surface on the cream. Spread apricot convexities with jam. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Remove from the oven, place on a cake rack and allow to cool in the mould. Remove from the mould and dust with icing sugar. Arrange on a cake plate
waiting time approx. 1 1/2 hours