Apricot tarte-à-tarte with raspberries

Name: Apricot tarte-à-tarte with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 50 g + possibly some powdered sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 175 g + some flour; 100 g cold + some butter; 100 g chopped almonds; 600 g Apricots; 125 g Raspberries; 1 coated tablespoon of cornflour; 1 TABLESPOON Sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

50 g + possibly some powdered sugar
7-10 Tbsp grated rind of 1/2 organic lemon
175 g + some flour
100 g cold + some butter
100 g chopped almonds
600 g Apricots
125 g Raspberries
1 coated tablespoon of cornflour
1 TABLESPOON Sugar

Directions

1
For the dough, briefly knead 50 g icing sugar, lemon zest, 175 g flour, 100 g butter in pieces and 1-2 tbsp. cold water with your hands to a smooth dough. Shape into a flat ball. Cover and chill for about 1 hour.
2
Grease the springform pan (20 cm Ø).
3
Finely grind 50 g almonds in the universal chopper or with a hand blender. Wash, halve and stone the apricots. Sort the raspberries, wash if necessary, drain. Roll out the dough on a little flour until round (approx. 26 cm Ø).
4
Line the mould with the dough. Sprinkle ground almonds on the bottom. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
5
Mix apricots, starch and sugar. Carefully fold in the berries. Fill into the mould like a dome. Fold the protruding dough from the edge inwards over the filling. Sprinkle the rest of the chopped almonds over it.
6
Bake in a hot oven for 30-40 minutes. Remove and let cool on a cake rack. Carefully remove from the mould. Serve lukewarm or cold. Dust with a little icing sugar as desired.