Gluten-free Apricot Tart

Name: Gluten-free Apricot Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 6 Protein (size M); 100 g Icing sugar; 225 g ground almonds with skin; 350 g Apricots; 80 g Sugar; 250 g Schmand; 3 Eggs (size M); 1/2 package gluten-free pudding powder "caramel flavour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

6 Protein (size M)
100 g Icing sugar
225 g ground almonds with skin
350 g Apricots
80 g Sugar
250 g Schmand
3 Eggs (size M)
1/2 package gluten-free pudding powder "caramel flavour
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Beat 3 egg whites with the whisks of the hand mixer until stiff, adding half of the powdered sugar. Pour the beaten egg whites into a large bowl. Again beat 3 egg whites until stiff, add the remaining icing sugar. Also pour into the bowl. Mix the beaten egg whites quickly with a whisk
2
Fold in the almonds and fill the mixture into a greased, round tart mould (28 cm Ø) with lift-off base. Bake in the preheated oven (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) on the middle shelf for 15-20 minutes
3
Meanwhile wash the apricots, cut them in half and remove stones. Cut the apricots into thin slices. Mix sugar, sour cream, eggs and pudding powder with the whisk of the hand mixer
4
Remove the bottom from the oven. Turn up the temperature of the oven (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Carefully pour the sand casting onto the base. Carefully spread apricot slices on top as well. Bake the cake on the lower rack for about 25 minutes. Remove from the oven and leave to cool on a cake rack for about 2 hours. Carefully lift the cake out of the tin, arrange on a cake plate and dust with icing sugar
5
waiting time approx. 2 hours