Apricot-Vanilla-Tart

Name: Apricot-Vanilla-Tart
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 150 g + some flour; 1 coated Tsp Baking Powder; 50 g + 75 g sugar; 1 pinch Salt; 75 g Beurre de yaourt; 3 Eggs (Gr. M); 600 g (850 ml) ripe fresh or 1 tin of apricots; 400 g Whole milk yoghurt; 1 package Pudding powder "Vanilla"; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
150 g + some flour
1 coated Tsp Baking Powder
50 g + 75 g sugar
1 pinch Salt
75 g Beurre de yaourt
3 Eggs (Gr. M)
600 g (850 ml) ripe fresh or 1 tin of apricots
400 g Whole milk yoghurt
1 package Pudding powder "Vanilla"
7-10 Tbsp Icing sugar

Directions

1
Lightly grease a tart mould with a removable base (26 cm Ø). Knead 150 g flour, baking powder, 50 g sugar, salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth
2
Roll out the dough on a little flour to a circle (approx. 30 cm Ø), line the mould with it and press it into the grooves at the edges. Prick the bottom of the dough several times with a fork. Cover the mould with the dough and leave to cool for about 30 minutes. Then pre-bake in the preheated oven on the 2nd rack from below (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes
3
Wash, halve and stone the apricots. Mix yoghurt, 75 g sugar, pudding powder and 2 eggs. Spread on the pre-baked base. Spread the apricots on top. Bake at the same temperature for about 35 minutes
4
Leave to cool in the mould for about 15 minutes. Then remove from the mould and allow to cool completely. Dust with icing sugar