Apricot tart with sour cream

Ingredients for 6 servings:

• 175 g corn flour
• 1 pinch of salt
• 75 g powdered sugar
• ½ tsp baking powder
• 75 g almond(s), peeled, ground
• 2 m.-sized eggs
• 75 g butter
• 100 g sour cream
• 75 ml milk
• 2 tbsp sugar
• 6 small apricots, approx. 60 g each
• 2 tbsp almond flakes
• 3 tsp sugar
• Fat, for the molds
• Flour, for the molds

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Mix flour, salt, powdered sugar, baking powder, and ground almonds. Add 1 egg and butter, and knead until smooth. Grease and flour 6 tartlet tins (10 cm diameter). Divide the dough into 6 portions. Roll each out on a floured surface into a round (13-14 cm diameter). Line the tins with the dough, press down the edges, and chill. Mix the sour cream, milk, 1 egg, and 2 tablespoons of sugar until smooth. Halve and pit the apricots, and cut into thin wedges. Sprinkle each pastry base with about 1/2 teaspoon of sugar and place on a baking rack. Distribute the apricot slices in the tins. Pour the sour cream topping over the top. Bake in a preheated oven at 175°C (Gas Mark 3) for 20-25 minutes. Toast the almond flakes in a dry pan until golden brown, then let cool. Remove the tartlets from the oven, let them cool on a wire rack, remove them from the tins and sprinkle with almonds.