Summary

Ingredients

For the dough: (Pâte brisée)

• 250 g flour
• 125 g butter
• 20 g suar
• 125 ml water

For the cream:

• 3 egg yolks
• 150 grams sugar
• 50 g butter, melt
• 100 g almond (s), round

For covering:

• 750 g apricot (s), fresh, pitted, halved
• 50 g almond (s), whole kernels, peeled

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Instructions

1. Make a kneading dough from flour, butter, 20 g sugar and water and let it rest for approx. 25 minutes.
2. In the meantime, beat the egg yolks with 150 g of sugar until frothy, then fold in the melted butter and almonds. Roll out the dough and place in a tart pan lined with baking paper, prick several times with a fork (prevents bubbles from forming).
3. Pour the cream on the dough and place the apricot halves on top with the opening facing up. Place an almond in each apricot half and bake the tart at 180 ° C for about 40 minutes.