Apricot tart

Ingredients for 1 servings:

• 200 g flour
• 80 g butter
• 60 g sugar
• 1 egg white
• 1 pinch of salt
• 10 large apricots, small ones accordingly more
• 75 g walnuts
• 40 g sugar
• 10 half walnuts, half a walnut for each apricot
• 2 eggs
• 1 egg yolk
• 60 g sugar
• 2 lemon(s), the juice
• 10 tbsp cream
• some fat, for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

Make a shortcrust pastry from flour, butter, sugar, egg whites, and salt. Chill in the refrigerator for about 30 minutes. Heat the walnuts in the oven at 180°C for 8-10 minutes. Let them cool, then mix them with 40g of sugar and grind them together. Roll out the dough and place it in the greased tart tin. Form a rim. Spread the walnut mixture on top. Halve the apricots, place half a walnut in the center of each, and arrange them on top of the walnut mixture. Mix the 2 eggs, the egg yolk, 60g of sugar, the juice of 2 lemons, and 10 tablespoons of cream and spread over the tart. Bake in the preheated oven at 180°C-200°C (depending on the oven) for about 40-45 minutes. Let the tart cool slightly so everything can set.