Summary

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

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Instructions

1. Line the tart or springform pan (26 cm) with baking paper.
2. 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.
3. 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.
4. Preheat the oven to 175 degrees.
5. 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.
6. For the glaze, stir the jelly (jam) with the liqueur (juice) until smooth and spread evenly on the still hot tart with a brush.
7. The tart tastes warm or cool. It is especially tasty with a dollop of whipped cream.
8. Tips:
9. Canned fruit can also be used if necessary, but fresh fruit is of course best.
10. The cake can be cooked not only with apricots, but also well with peaches (or other fruits).