French Style Apricot Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g wheat flour, type 1050 or whole rain
- 1 teaspoon raw cane sugar
- 20 g sour cream
- 120 g butter, soft
For the filling:
- 800 g apricot (s), fresh or alternatively fruit your choice
- 180 g sour cream
- 150 g raw cane suar
- 30 grams flour
- 2 egg (s)
- vanilla, or vanilla sugar
For the glaze:
- jelly, (quince jelly) or apricot jam
- 1 tablespoon Grand Marnier, alternatively orange or apple juice
Print Recipe
Pin Recipe Instructions
- Line the tart or springform pan (26 cm) with baking paper.
- Knead the flour, sugar, sour cream and butter into a smooth dough and roll out thinly, lay out in the baking pan so that an approx. 3 cm high edge remains.
- Halve the clean fruits, remove the pits and place them close together on the dough sheet with the curvature facing up. If you don`t like the skin at all, you can peel the apricots. I think that then the aroma suffers, and it also makes unnecessary effort.
- Preheat the oven to 175 degrees.
- For the filling, whisk the eggs with the sour cream, sugar and flour well and distribute evenly over the fruit. Bake the tart for 1 hour at 175 ° until it has a golden brown color. If it gets too dark before the end of the baking time, cover with aluminum foil.
- For the glaze, stir the jelly (jam) with the liqueur (juice) until smooth and spread evenly on the still hot tart with a brush.
- The tart tastes warm or cool. It is especially tasty with a dollop of whipped cream.
- Tips:
- Canned fruit can also be used if necessary, but fresh fruit is of course best.
- The cake can be cooked not only with apricots, but also well with peaches (or other fruits).
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