Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 50 grams sugar
• 1 pinch (s) salt
• 1 egg (s)
• 100 g butter

For covering:

• 600 g apricot (s), ripe (or a lare can)
• 100 g powdered suar
• 1 pinch (s) salt
• 200 g marzipan raw mixture
• 1 tablespoon lemon juice
• 2 tablespoon amaretto
• 1 egg (s)
• 2 tablespoon apricot jam

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Instructions

1. To prepare:
2. If you are using canned apricots, drain them well.
3. Preheat the oven to 200 ° C, top and bottom heat.
4. Line the bottom of a baking pan with parchment paper. If you use a tart pan, grease the base well.
5. Prepare the ground:
6. Quickly knead the ingredients for the base into a smooth dough, roll out and pour into the mold. Make sure that a small edge forms in the mold. Prick the dough several times with a fork and prebake for 15 minutes on the lower rail in the oven at 180 ° C. If you like, you can also bake the base blind.
7. Prepare the topping:
8. If you use fresh apricots, you can pit them and cut them in half. You shouldn`t be too tough. Mix with 1 tablespoon powdered sugar. Cut the marzipan into small pieces and stir in the remaining powdered sugar, lemon juice, amaretto, egg and salt until smooth.
9. Spread the marzipan mixture on the cooled base, leaving a small edge free. Spread the apricots on the ground.
10. Bake at 200 ° C, lower rail, 25-30 minutes. The surface of the cake should be golden brown.
11. Strain the apricot jam through a sieve, heat it and brush the finished cake with it. Remove the slightly cooled from the mold, remove the baking paper and leave to cool on a wire rack.