Apricot tart with almond cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough 160 g flour, 1 pinch of salt, 1 vanilla sugar, 1 egg, 75 g sugar and 75 g butter in pieces, first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough.

2. 2

   Wrap in foil and chill for approx. 45 minutes.

3. 3

   Wash the apricots and dab dry or peel the skin. Halve and stone the fruit. For the cream, briefly beat 2 eggs, 1 vanilla sugar and 25 g sugar with the whisks of the mixer.

4. 4

   Stir in the almonds.

5. 5

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease a tart or pie dish with a removable base (26 cm Ø) and dust with flour. Roll out the dough on a little flour and make it round (30-32 cm Ø).

6. 6

   Place in the mould and press down at the edge. Prick the bottom several times with a fork.

7. 7

   Spread almond cream on the floor. Place the apricots in the almond cream with the curvature upwards. Stir the jam until smooth and brush the fruits with it. Bake in a hot oven on the lowest shelf for about 45 minutes until golden brown.

8. 8

   Allow to cool in the mould. Dust with icing sugar.

Nutrition Facts

KCAL
230 kcal

CARBS
31 g

FATS
9 g

PROTEINS
5 g