Apricot tart with cream

Name: Apricot tart with cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 125 g Butter or margarine; 250 g Flour; 150 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 500 g Apricots; 250 g Sour cream or sour cream; 3 Eggs (size M); 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

125 g Butter or margarine
250 g Flour
150 g Sugar
2 packages Vanillin sugar
1 pinch Salt
500 g Apricots
250 g Sour cream or sour cream
3 Eggs (size M)
7-10 Tbsp Flour

Directions

1
Knead the fat in pieces, flour, 75 g sugar, 1 packet of vanillin sugar and salt first with the dough hooks of the hand mixer, then with your hands until smooth. Cover and chill for approx. 30 minutes.
2
Scald the apricots hot and peel the skin. Halve and stone the apricots. Mix sour cream, 75 g sugar, 1 packet of vanilla sugar and eggs
3
Roll out the short pastry round (approx. 32 cm Ø) on a floured work surface. Grease tart tin with removable base (28 cm Ø) and line with the dough. Press the dough a little higher at the edge. Spread the apricots on the dough. Pour a sand glaze over it. Bake in the preheated oven on the lower rack (electric oven: 175 °C/ convection oven: 150 °C / gas: level 2) for about 1 hour. Let the tart cool down in the mould for about 30 minutes. Then take it out and let it cool down completely. Delicious with vanilla ice cream
4
Waiting time approx. 30 minutes