Apricot tart

Ingredients for 1 servings:

• 1 pack of puff pastry, from the refrigerated section, rolled out into a round shape
• 600 g apricot(s), pitted, weighed, quartered
• 4 tbsp almonds, grated
• 200 ml sweet cream
• 150 ml milk
• 3 eggs
• 3 tbsp sugar
• 2 packets of vanilla sugar
• 1 tsp. clove powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

in a summery Swiss dinner (tart tray 28 cm)

Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit) and place the oven rack on the second-to-lowest shelf. Line a tart pan (metal baking tray with a slanted edge) with the batter, sprinkle with the ground almonds, and pierce several times with a fork. Arrange the apricots in a circle on the batter, working from the outside inward. Place the tart in the oven and pre-bake for 10-15 minutes. In the meantime, thoroughly whisk together the ingredients for the topping. Pour the topping over the tart and bake for about 30 minutes, until firm and nicely browned. The tart can also be made with plums or prunes; in this case, adding 1 teaspoon of cinnamon to the topping is recommended. Of course, you can also bake the tart with frozen fruit. Make sure you add them to the dough while they are still frozen and sprinkle about 1 tablespoon of vanilla pudding powder over the grated almonds (to absorb the juice that comes out).