Separate 1 egg. Knead 250 g flour, salt, 75 g sugar, 1 packet vanilla sugar, fat in pieces, 1 egg yolk and possibly 2-4 tbsp. ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands to form a smooth dough. Cover and chill for about 30 minutes.
Grease a tart mould with a removable bottom or a springform pan (28 cm Ø). Drain the apricots. Mix sour cream, 3 eggs and 1 egg white, 75 g sugar and 1 packet of vanilla sugar
Roll out the short pastry on a little flour until round (approx. 32 cm Ø). Line a tart tin with the pastry and press it on the edge. Spread apricots on top. Pour the sour cream icing over it. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see oven manufacturer) for 60-70 minutes
Leave to cool in the mould for about 30 minutes. Then remove from the mould and leave to cool for at least 4 hours. Serve with a small scoop of vanilla ice cream or vanilla yoghurt