Apricot Tart
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry, from the cooling shelf, rolled out into a round shape
- 600 g apricot (s), pitted, weihed, quartered
- 4 tablespoon almond (s), grated
For the cast:
- 200 ml sweet cream
- 150 ml milk
- 3 egg (s)
- 3 tablespoon sugar
- 2 packs vanilla sugar
- 1 pinch clove powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 degrees and slide the grid into the second bottom shelf.
- Cover a flan tray (metal baking sheet with angled edge) with the dough, sprinkle it with the grated almonds and prick several times with a fork. Place the apricots in a wreath on the dough from the outside in. Put the flan in the oven and prebake for 10-15 minutes.
- In the meantime, whisk the ingredients for the topping thoroughly. Pour the topping on the flan and bake for about 30 minutes until the topping is firm and nicely browned.
- The flan can also be prepared with plums or plums, in which case we recommend adding 1 teaspoon of cinnamon when pouring it.
- Of course, you can also bake the flan with frozen fruit. Make sure to put these frozen on the dough and (to bind the escaping juice) sprinkle about 1 tablespoon of vanilla pudding powder over the grated almonds.
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