Tart Aux Apricots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dinner |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 170 g butter or mararine
- 70 grams sugar
- 1 teaspoon vanilla powder or /2 vanilla pod, finely ground with sugar
- 1 pinch (s) salt
- 1 large egg yolk, or small egg
For covering:
- 1 cup breadcrumbs from biscuits, sponge fingers or sponge cake / sponge cake
- 1 kg apricot (s), as small as possible
- 0.5 ½ cup apricot jam
- 0.5 ½ cup maple syrup, honey, or turnip tops
Print Recipe
Pin Recipe Instructions
- The dough is prepared without baking powder.
- Make shortcrust pastry, wrap in foil and place in the refrigerator for at least 30 minutes.
- In the meantime, wash the apricots or apricots, drain them, cut them in half and remove the seeds.
- Mix apricot jam with maple syrup, honey or turnip tops, if necessary dilute with a little boiling water, if no children are eating, it can also be cognac or apricot brandy. The mass should be thick, like applesauce.
- Roll out the shortcrust pastry on baking paper (40 x 40 cm; square roll width), lightly flour the corrugated wood. Place in a size 26 springform pan with baking paper, form a 3-4 cm high rim. Cut off any paper that protrudes over the edge of the springform pan.
- Spread the crumbs evenly on top, then layer the apricot halves upright, tightly packed like a roof tile.
- Bake in the preheated oven at 170 ° convection (190 ° with top and bottom heat, gas level 3) for about 30 minutes until the dough is light golden brown.
- Serve lukewarm or cold, vanilla ice cream or a vanilla, semi-whipped cream tastes good with it.
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