Summary

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

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Instructions

1. The dough is prepared without baking powder.
2. Make shortcrust pastry, wrap in foil and place in the refrigerator for at least 30 minutes.
3. In the meantime, wash the apricots or apricots, drain them, cut them in half and remove the seeds.
4. 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.
5. 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.
6. Spread the crumbs evenly on top, then layer the apricot halves upright, tightly packed like a roof tile.
7. 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.
8. Serve lukewarm or cold, vanilla ice cream or a vanilla, semi-whipped cream tastes good with it.