Lemon Apricot Tart

Name: Lemon Apricot Tart
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 100 g Butter; 200 g Crunchy muesli; 1 can(s) (850 ml) Apricots; 1 Bag of "lemon" jelly powder; 75 g Sugar; 250 g Schmand; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp Melon balls or cubes and untreated lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
100 g Butter
200 g Crunchy muesli
1 can(s) (850 ml) Apricots
1 Bag of "lemon" jelly powder
75 g Sugar
250 g Schmand
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp Melon balls or cubes and untreated lemon

Directions

1
Place the springform pan rim (26 cm Ø) on a lightly oiled cake plate. Melt butter at low heat. Let it cool down a little. Mix well with muesli. Spread on the cake plate as a cake base and press down well. Chill for about 1 hour
2
Drain the apricots, collecting the juice
3
Mix the jelly powder and sugar. Mix with 200 ml apricot juice. Warm up while stirring constantly until everything is dissolved (do not boil!). Let it cool down
4
Puree half the apricots. Mix with sour cream and vanilla sugar. Stir in the jelly. Chill for about 15 minutes until it begins to gel. Whip cream until stiff and fold into the jelly mixture
5
Spread a little cream on the muesli base. Place the rest of the apricots on top and spread with the rest of the cream. Chill for at least 4 hours. Decorate with melon and lemon slices