Summary

Ingredients

For the ground:

• 180 g flour type 405
• 120 g butter
• 50 grams sugar
• 1 pinch (s) salt
• lemon zest (organic lemon)
• 1 medium egg yolk
• 2 tablespoon water, ice cold

For covering:

• g 1,200 apricot (s)
• some crumbs (cake or biscuit crumbs)

For the sprinkles:

• 150 g flour type 405
• 100 g butter
• 100 g suar
• some vanilla sugar, homemade

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Instructions

1. Make a shortcrust pastry from the ingredients for the cake base, I use the work bowl of the food processor with a knife insert.
2. To do this, add flour, sugar and salt to the work bowl, cut the cold butter into pieces and add to the bowl as well. Mix the flour and butter well in a few seconds using instant switches. Then put the egg yolk and some of the ice-cold water through the shaft into the running machine. Let it run until the dough forms into a ball. Possibly gradually add a little more water, but only in small amounts. Take the ball of dough out of the bowl, wrap in foil and refrigerate for 1 hour.
3. Wash, dry, halve and remove the stones from the apricots.
4. Put all the ingredients for the streusel in the work bowl of the food processor and use the momentary switch to make the streusel.
5. Roll out the shortcrust pastry on a little flour and place in the cake tin or simply press into the springform pan (26 cm) with your hands. Pull up one edge and prick the bottom several times with a fork. Sprinkle with the cake or biscuit crumbs. Layer the apricots like a roof tile. Finally sprinkle the butter crumble over the top.
6. Preheat the oven to 200 degrees top and bottom heat, middle rack
7. Baking time approx. 50-60 minutes (depending on the oven).
8. Annotation:
9. Both the shortcrust pastry and the streusel can of course also be made with a hand mixer. With this method, the shortcrust pastry may need a little extra water so that it becomes nice and supple.