Prepare a kneading dough from flour, butter, salt and ice water. It is important that the dough is not kneaded for too long. The butter must not dissolve, so the hands must not get greasy. Chill the dough for about an hour. If it is left in the cold for too long, it will be very hard and will not work. Then the microwave can help with defrosting.
Then lay out a greased tart pan (preferably with a base that can be lifted out) or a springform pan with the rolled out dough or press the dough directly into the pan. Caution: There must be no holes in the base, otherwise the tart will stick easily due to the high sugar content.
The tart is best served with slightly coarse sugar. Now distribute 50 g of the sugar over the shortcrust pastry base and then distribute the washed and pitted apricot halves closely on the base with the cut surface facing up. Then sprinkle the remaining sugar evenly over the fruit. The fruits should be as straight as possible so that the resulting juice stays in the curvature of the fruit during baking.
Bake in a preheated oven for 30 minutes at 220 ° C. Before removing it, the sugar should throw large, lightly browned bubbles on the fruit. If this is not the case, you should help with changing the temperature or baking time. This is the only way to get the desired caramel note. Serve the tart warm or cold with whipped cream.