Apricot Yoghurt Tart

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 2
COOK TIME
55 mins
TOTAL TIME
55 mins

Ingredients

Servings: 12
  • 1 can(s) (850 ml) Apricots
  • 150 g Flour
  • 1 TEASPOON Baking Powder
  • 150 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 2 Eggs (size M)
  • 75 ml Oil
  • 75 g Whole milk yoghurt
  • 75 g Apricot Jam
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Pour the apricots into a sieve and drain well. Put flour, baking powder, sugar, salt and vanilla sugar into a mixing bowl and mix. Add eggs, oil and yoghurt and mix with the whisk of the hand mixer to a smooth dough.

  2. 2

    Put it in a greased, flour-spread spring plate (lower Ø 26 cm, upper Ø 28 cm), smooth it down. Spread the apricots evenly on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.

  3. 3

    After about 25 minutes of baking time cover the tart with aluminium foil. In the meantime, pass the jam through a fine sieve. Take the tart out of the oven and place it on a grid. Spread the apricots with the jam.

  4. 4

    Let the tarte cool down. Remove from the springboard. Dust the edge with icing sugar. Serve with whipped cream.

Nutrition Facts

KCAL
220 kcal
CARBS
35 g
FATS
8 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesexoticCakeCake