Apricot Yoghurt Tart

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 5
COOK TIME
55 mins
TOTAL TIME
55 mins

Ingredients

Servings: 16
  • 1 can(s) (850 ml) Apricots
  • 7-10 Tbsp Fat and flour
  • 2 Eggs (Gr. M)
  • 75 ml Oil
  • 75 g Whole milk yoghurt
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch salt, 150 g flour
  • 1 coated Tsp Baking Powder
  • 2 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Drain the apricots. Grease a spring tray or baking tin (28 cm Ø), dust with flour

  2. 2

    Put eggs, oil, yoghurt, sugar, vanillin sugar and salt in a mixing bowl. Mix flour and baking powder, add and immediately stir everything together briefly. Spread into the bouncing tin. Spread the apricots on top with the curvature upwards. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes

  3. 3

    Pass the jam through a sieve. Take the tart out of the oven. Spread the apricots with the jam immediately. Let it cool down. Dust the edge with icing sugar. Whipped cream tastes good with it

Nutrition Facts

KCAL
170 kcal
CARBS
25 g
FATS
6 g
PROTEINS
2 g

Categories & Tags

Cakes & PastriesCakeCake

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