Apricot tart with almonds

Name: Apricot tart with almonds
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 125 g + some cold butter; 250 g + some flour; 3 tablespoons (30 g) Icing sugar, salt; 1 Egg (Gr. M); 3-4 Tbsp Breadcrumbs; 7-10 Tbsp 750 g-1 kg fresh ripe or 1 tin (850 ml) + 1 tin (425 ml) apricots; 200 g Apricot Jam; 100 g Almond kernels without skin; 7-10 Tbsp Sugar crystals

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

125 g + some cold butter
250 g + some flour
3 tablespoons (30 g) Icing sugar, salt
1 Egg (Gr. M)
3-4 Tbsp Breadcrumbs
7-10 Tbsp 750 g-1 kg fresh ripe or 1 tin (850 ml) + 1 tin (425 ml) apricots
200 g Apricot Jam
100 g Almond kernels without skin
7-10 Tbsp Sugar crystals

Directions

1
Grease a tart mould with a removable base (26 cm Ø). Mix 250 g flour, icing sugar and 1 pinch of salt. Add the egg, 125 g butter in pieces and about 1 tablespoon of cold water. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands until smooth
2
Roll out the dough on a little flour until round (approx. 30 cm Ø). Line the mould with this and press the edges into the grooves. Prick the base several times with a fork and sprinkle with breadcrumbs. Chill for about 10 minutes.
3
Wash, halve and stone the apricots. Distribute in the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes
4
Warm the jam. First spread almonds, then jam on the apricots. Continue baking at the same temperature for about 20 minutes. Sprinkle with sugar crystals. Let cool down if necessary. Serve warm or cold