Mallorcan sour cream tart with dried fruits

Ingredients for 1 servings:

• 250 g flour
• 125 g margarine or butter
• 1 medium egg yolk
• 1 tbsp sugar
• 1 pinch of salt
• 400 g sour cream
• 2 m.-sized eggs
• 40 g sugar
• ½ cup cream
• ½ pack of vanilla pudding powder
• 100 g dried apricots
• 100 g date(s), dried
• 100 g nut mix
• ¼ liter apple juice
• ½ jar apricot jam
• ¼ liter apple juice
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Tarte de fruites, a bit time-consuming, but worth it!

Knead flour, margarine, egg yolks, sugar, and salt into a dough. Chill the dough in the refrigerator for 30 minutes. In the meantime, boil 1/4 l apple juice with the nut mix for 10 minutes, then add the dates and apricots and boil for another 5 minutes. Pour the mixture into a sieve, drain, and set aside. Roll out the shortcrust pastry in a 28 cm springform pan. Blind bake at 175 °C for 10 minutes. Mix the sour cream, eggs, cream, sugar, and vanilla pudding powder and spread over the pre-baked base. Bake at 175 °C for about 15-20 minutes. Spread the warmed apricot jam over the still-hot cake and let it cool. Distribute the dried fruit on top. Bring 1/4 l apple juice to a boil with the glaze and pour over the fruit. Chill the cake.