Apricot tart with marzipan dough

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 2 kg fresh apricots
  • 250 g Butter or margarine
  • 250 g Sugar
  • 150 g Marzipan raw mass
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Apricot Liqueur
  • 4 Eggs (size M)
  • 250 g Flour
  • 1 TEASPOON Baking Powder
  • 2 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the apricots, dab dry, cut crosswise at the top and bottom and halve lengthwise. Open the apricots and stone them. Cream fat, sugar and marzipan paste.

  2. 2

    Season to taste with salt, vanilla sugar and apricot liqueur. Stir in the eggs bit by bit. Mix flour and baking powder and stir into the dough. Spread the marzipan dough evenly on a greased baking tray.

  3. 3

    Place the apricots close together. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. While still warm, sprinkle with sugar crystals and let cool. Whipped cream is delicious with it.

Categories & Tags

Cakes & PastriesexoticCakeCake