Drain the apricots well on a sieve For the shortcrust pastry, put the flour, baking powder, salt, 75 g sugar and 1 vanilla sugar in a mixing bowl and mix. Add the cold margarine in flakes and 1 egg. Knead evenly with the dough hook of the hand mixer. Then knead again with your hands to form a smooth dough and cover and cool for about 30 minutes. In the meantime, put the milk in a saucepan, cut open the vanilla pod, scrape out the pulp and add to the milk. Bring the milk and vanilla mixture to the boil in the saucepan. Add the rice and bring to the boil again, then let it soak over low heat for 20-25 minutes, stirring constantly. Remove the rice from the stove and let it cool down a little. Roll out the dough in a round shape (approx. 30 cm Ø) on a floured work surface. Grease the tart pan (26 cm Ø) or springform pan well and dust with flour. Place the dough in the mold, press down lightly and prick several times with a fork. Sprinkle evenly with breadcrumbs and cover with the well-drained apricots. In the meantime, whisk the remaining eggs, vanilla sugar and sugar together, stir the whisked eggs into the cooled rice mixture and pour onto the apricots. Bake in the preheated oven at 200 ° C for about 30 minutes on the second shelf from the bottom. Allow to cool in the mold. Remove from the mold, sprinkle the edge with powdered sugar.
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