Apricot tart with sprinkles

Name: Apricot tart with sprinkles
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g + 1-2 Tbsp Zucker; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 100 g Butter; 100 g ground almonds without shell; 150 g Flour; 600 g Apricots; 125 g Schmand; 1 egg (size M); 1 package Sauce powder "Vanilla flavour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g + 1-2 Tbsp Zucker
2 packages Vanillin sugar
7-10 Tbsp Salt
100 g Butter
100 g ground almonds without shell
150 g Flour
600 g Apricots
125 g Schmand
1 egg (size M)
1 package Sauce powder "Vanilla flavour
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Mix 100 g sugar, 1 packet of vanillin sugar, 1 pinch of salt and butter. Add almonds and flour. Knead into crumbles with the dough hooks of the hand mixer. Put 1/3 of the crumbles in the fridge. Put 2/3 of the crumble quantity into a greased tart dish ( 24 cm Ø) and press it down as a base. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
2
Wash the apricots, dab dry, quarter them and remove the stone. Mix sour cream, egg, 1-2 tablespoons of sugar, 1 packet of vanillin sugar and sauce powder. Spread the apricot quarters on the base in a slightly upright position. Pour the glaze evenly over the apricot quarters and sprinkle with the remaining crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Serve dusted with icing sugar
3
2 hours waiting time