Apricot tart with sour cream

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 4 eggs (size M), 250 g + some flour
  • 1 pinch salt, 75 g + 75 g sugar
  • 2 packages Vanillin sugar
  • 125 g cold butter/margarine
  • 7-10 Tbsp Grease
  • 1 can(s) (850 ml) Apricots
  • 300 g clotted cream

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    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

  4. 4

    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

Nutrition Facts

KCAL
220 kcal
CARBS
28 g
FATS
10 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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