Fried egg tart

Ingredients

Directions

1. 1

   Cut butter into pieces and knead with icing sugar, flour and egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for 30 minutes. In the meantime, drain the apricots and collect the juice. Put 3 apricot halves aside. Cut open the vanilla pod and scrape out the pulp. Fill up 300 ml apricot juice to 500 ml with red wine and boil down to approx. 300 ml in a pot together with vanilla pod and pulp.

2. 2

   Cut half of the apricots into cubes. Add the rest of the apricots to the red wine mixture. Mix pudding powder with 1 tablespoon of sugar and stir with 6 tablespoons of red wine mixture until smooth. Stir into the rest of the red wine mixture. Puree everything smooth with the chopping stick. Roll out the dough onto a lightly floured work surface and lay it out on a greased tart tin (28 cm Ø) sprinkled with breadcrumbs. Line the base with baking paper and add dried peas for blind baking. Pre-bake the base in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Remove the base. Remove baking paper and dry peas. Spread the diced apricots on the base and pour the red wine-apricot mixture on top.

3. 3

   Line the base with baking paper and add dried peas for blind baking. Pre-bake the base in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Remove the base. Remove baking paper and dry peas. Spread the diced apricots on the base and pour the red wine-apricot mixture on top. Bake in the oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 35 minutes until the short pastry is golden brown at the edges and the red wine mixture is firm. Remove the tart and let it cool on a cake rack. Remove the tarte from the tin and arrange on a cake plate. Mix the cream firmer with 1 tablespoon of sugar. Whip the cream until stiff, pouring in the cream mixture. Spread the cream in 3 patties on the tart and place 1 apricot half in the middle of each patty

4. 4

   Bake in the oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 35 minutes until the short pastry is golden brown at the edges and the red wine mixture is firm. Remove the tart and let it cool on a cake rack. Remove the tarte from the tin and arrange on a cake plate. Mix the cream firmer with 1 tablespoon of sugar. Whip the cream until stiff, pouring in the cream mixture. Spread the cream in 3 patties on the tart and place 1 apricot half in the middle of each patty