Prepare a shortcrust pastry from flour, salt, 50 g sugar, egg yolk and 70 g butter and refrigerate for at least 1 hour.
Wash, stone and cut the apricots into wedges. Melt the remaining butter (approx. 30 g) in an ovenproof tart dish (D: 22 cm) on the stove. Mix the remaining sugar with the flaked almonds, brown lightly in the butter, spread the apricot wedges on top in a rosette shape.
Roll out the dough to the size of the form, place on the apricots and press lightly. Bake in a preheated oven at 200 ° C for about 30 - 35 minutes until crispy.
It is important that the cake is thrown onto a cake plate immediately after baking. Once it has cooled down, it stays in its shape and can no longer be removed in one piece.
If you want to serve the cake slightly warm as a dessert, a little vanilla ice cream tastes very good with it. A dollop of cream is not to be despised as a cake with coffee.
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