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