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
Simple Almond and Apricot Tart
Simple Almond and Apricot Tart

Instructions

  1. 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.
  2. Wash, peel, halve and stone the apricots. But it also works wonderfully with canned apricots.
  3. 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.
  4. 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.
  5. 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.
  6. Tip: If necessary, brush the apricots with a little apricot jam. But I only do that with fresh apricots.
  7. Bake in the hot oven for 45 minutes until golden brown.
  8. Enjoy with cream.

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