Apricot tart with dough cover

Name: Apricot tart with dough cover
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 60 g Icing sugar; 200 g soft butter; 175 g Flour; 7-10 Tbsp Peel of 1 organic lemon; 300 g Apricot halves from the tin; 200 ml Lemon juice; 200 g Sugar; 65 g Cornstarch; 4 Egg yolk (size M); 75 g Raspberries; 100 g Almond kernels without skin; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

60 g Icing sugar
200 g soft butter
175 g Flour
7-10 Tbsp Peel of 1 organic lemon
300 g Apricot halves from the tin
200 ml Lemon juice
200 g Sugar
65 g Cornstarch
4 Egg yolk (size M)
75 g Raspberries
100 g Almond kernels without skin
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead the icing sugar, 125 g butter, flour, 2 tbsp. water and lemon zest first with the dough hooks of the hand mixer, then with your hands to a shortcrust pastry. Wrap in foil, chill for about 1 hour.
2
Drain the apricots in a sieve and puree them finely, except for 5 halves. Put the apricot puree, lemon juice, sugar and 75 g butter in a pot and simmer for about 2 minutes while stirring.
3
Stir starch and 7 tbsp. water until smooth, stir into the boiling liquid, bring to the boil and simmer for about 1 minute while stirring. Mix egg yolks and 2 tbsp. of the apricot mixture, add to the rest of the mixture while stirring, let cool.
4
Roll out approx. 2/3 of the dough on a floured work surface to a circle (approx. 22 cm Ø). Wrap the remaining dough in foil and chill. Place the dough in a greased and floured tart tin (20 cm Ø) using the dough roller.
5
Press the rim and cut off the excess dough. Prick the base of the dough several times with a fork. Pre-bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes, remove from oven and allow to cool.
6
Spread the still slightly warm apricot mixture on the dough base. Cut the remaining apricots into slices. Sort out the raspberries and spread them with the apricots on the tart. Sprinkle with almonds. Roll out the remaining dough thinly on a floured work surface.
7
Cut into strips with a dough roller and place them on the tart as a grid. Brush the dough grid with water. Bake the tart at the same temperature in a preheated oven for about 20 minutes. Let it cool down on a cake rack.
8
Remove from the mould and cut into pieces. Schmand with raspberries is delicious with it.