Apricot TartCourse: Cakes
Crispy butter dough filled with sweet apricots and delicious cream.
115 g butter
1/2 cup powdered sugar
1 piece eggs
1.5 cups plain flour
1 pinch salt
500 g apricots
50 g crystal sugar
100 ml whipping cream
1 piece big eggs
Dough: Put the softened butter in a bowl and sift the powdered sugar over it. We run over.
Then mix the beaten egg twice.
Finally, sift the smooth flour to the butter mixture and add salt. Mix and make the dough, which is then wrapped in food foil and left to rest in the refrigerator for 30 minutes.
Heat the oven to 190 ° C and grease the tart mold (diameter 23 cm).
Roll the cooled dough into a circle about 28 cm in size. Then use a roller to move it to the tart mold. We gently squeeze the dough with our hands (especially along the edges of the bottom of the mold) and then we roll it over the mold with a roller – this will separate the excess dough. Finally, prick the dough on the bottom of the mold with a fork.
Bake the prepared dough in a heated oven for about 15 minutes.
Filling: Wash the apricots, dry them and remove the stones. Subsequently, we cut them into moons, which we place on a pre-baked corpus.
In a bowl, mix eggs with sugar and whipping cream. Pour this mixture on the apricots.
Bake the prepared tart in an oven heated to 200 ° C for about 20 minutes.
The baked tart can be sprinkled with powdered sugar before serving.