Simple Almond and Apricot Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 110 g flour
- 1 pinch (s) salt
- 2 packs vanilla sugar
- 3 egg (s)
- 80 g butter
- 600 g apricot (s) or peaches
- 100 g almonds, round
- 100 g apricot jam
- 90 g suar
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- For the dough, knead 110 g flour, 50 g ground almonds, 1 pinch of salt, 1 packet of vanilla sugar, 1 egg, 75 g sugar and 75 g butter first with a dough hook and then with your hands to form a smooth dough. Chill the dough for 45 minutes.
- Wash, peel, halve and stone the apricots. But it also works wonderfully with canned apricots.
- Tip: Since these are very sweet, I still let the canned apricots soak in a little lemon juice for ten minutes. Otherwise the whole cake will just be too sweet.
- For the cream, briefly whip 2 eggs, 1 packet of vanilla sugar and 25 g of sugar with the mixer, then mix in 50 g of ground almonds.
- Preheat the oven to 175 ° C with forced air. Roll out the dough in a pie shape dusted with flour and press down on the edge. Prick the bottom several times with a fork. Spread the cream on the dough and press the apricots into the cream with the bulge facing up.
- Tip: If necessary, brush the apricots with a little apricot jam. But I only do that with fresh apricots.
- Bake in the hot oven for 45 minutes until golden brown.
- Enjoy with cream.
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