Apricot-Vanilla-Tart

Name: Apricot-Vanilla-Tart
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 200 g + some flour; 60 g Fructose; 80 g Butter/ margarine; 1 glass (720 ml) Apricots; 200 g Sour cream or crème fraîche; 1 Egg (Gr. M); 1 Bag of sauce powder "Vanilla; 2 tablespoons (20 g) go. Pistachios

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

200 g + some flour
60 g Fructose
80 g Butter/ margarine
1 glass (720 ml) Apricots
200 g Sour cream or crème fraîche
1 Egg (Gr. M)
1 Bag of sauce powder "Vanilla
2 tablespoons (20 g) go. Pistachios

Directions

1
Knead 200 g flour, fructose, cold fat in pieces and 4-5 tablespoons of ice-cold water. Cover and chill for about 30 minutes
2
Drain the apricots. Roll out the dough on a lightly floured work surface until round (approx. 28 cm Ø) and place in a greased tart or springform pan (approx. 24 cm Ø). Press the dough up about 2 cm at the edge. Prick the base several times. Pre-bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 10 minutes
3
Mix the sour cream, egg and sauce powder. Cover the tart with apricots and pour the egg sour cream over it. Bake at the same temperature for about 20 minutes. Let it cool down, sprinkle with pistachios