Apricot and Almond Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g flour
- 1 pinch (s) salt
- 75 grams sugar
- 1 egg yolk
- 100 g butter
- 450 g apricot (s)
- 3 tablespoon almond (s), sliced
Print Recipe
Pin Recipe Instructions
- 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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