Crumble tart with apricots

Name: Crumble tart with apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 100 g + 4-5 tablespoons sugar; 1 package Vanillin sugar; 100 g Butter; 1 pinch Salt; 1 Egg yolk (size M); 4 TABLESPOONS Coconut flake; 1-2 TEASPOONS Coconut liqueur; 18–20 Apricot halves (tin); 125 g Schmand; 2 Eggs (size M); 1 package Dessert sauce powder "Vanilla flavor; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
100 g + 4-5 tablespoons sugar
1 package Vanillin sugar
100 g Butter
1 pinch Salt
1 Egg yolk (size M)
4 TABLESPOONS Coconut flake
1-2 TEASPOONS Coconut liqueur
18–20 Apricot halves (tin)
125 g Schmand
2 Eggs (size M)
1 package Dessert sauce powder "Vanilla flavor
7-10 Tbsp Grease

Directions

1
Put flour, 100 g sugar, vanillin sugar, butter in flakes, salt and egg yolk in a bowl and knead with the dough hooks of the hand mixer to a crumbly mass. At the end knead with your hands to thick crumbles. Grease a tart tin (bottom approx. 18.5 cm Ø, top approx. 23 cm Ø) and put half of the crumbles into the tin. Line the tin with the crumbles, press the dough firmly and cut off overlapping edges. Chill the tart for about 20 minutes. Knead 2 tbsp. grated coconut and liqueur under the remaining crumbles and also refrigerate
2
Meanwhile, put the apricots in a sieve, drain well, place on kitchen paper and pat dry with a 2nd layer of kitchen paper. For the icing mix sour cream, 4-5 tablespoons sugar, eggs and sauce powder
3
Sprinkle 2 tablespoons of grated coconut on the tart base and cover with apricots. Pour the glaze over the apricots. Sprinkle with remaining crumbles and bake in the preheated oven on the lower shelf, (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Bake the tart for 5-10 minutes on the middle shelf until done. Remove from the oven and leave to cool in the tin on a cake rack. Whipped cream tastes good with it