Apricot Yogurt Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can apricot (s) (850 ml)
- 150 grams flour
- 1 teaspoon Baking powder
- 150 grams sugar
- salt
- 1 packet vanilla sugar
- 2 egg (s)
- 75 ml oil
- 75 g yourt
- 75 g jam (apricot jam)
- 1 tablespoon powdered sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- First drain the apricots in a colander, the juice is not needed. Mix the flour, baking powder, sugar, vanilla sugar and salt together. Add the eggs, oil and yoghurt and mix everything together well. Put the dough in a greased springform pan (26 cm) and smooth it out. Spread the drained apricots on top. Bake at 175 ° C for 40 minutes. Cover after 25 minutes so that it doesn`t get too dark.
- After baking, spread the apricot jam through a sieve and spread it on the still warm cake in the springform pan. Then let it cool down and take it out of the springform pan. Now the cake can be dusted with icing sugar on the edge. This tart also tastes very good with freshly whipped cream.
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