Apricot tart with cream glaze

Name: Apricot tart with cream glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 4 Eggs (size M); 125 g Butter; 250 g Flour; 150 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 1 can(s) (850 ml) Apricots; 300 g ripened cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

4 Eggs (size M)
125 g Butter
250 g Flour
150 g Sugar
2 packages Vanillin sugar
1 pinch Salt
1 can(s) (850 ml) Apricots
300 g ripened cream

Directions

1
Separate 1 egg. Knead butter in pieces, 1 egg yolk, flour, 75 g sugar, 1 packet vanilla 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
Drain the apricots. Mix sour cream, 75 g sugar, 1 packet vanilla sugar and 3 eggs and 1 egg white
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 cream icing over it. Bake in the preheated oven on the lower rack (electric oven: 175 °C/ convection oven: 150 °C / gas: level 2) for 60-70 minutes. Let the tart cool down in the mould for about 30 minutes. Then take out and let it cool down completely. Delicious with vanilla ice cream
4
On 16 pieces:
5
Waiting time approx. 30 minutes