in France

Angie's Apricot Tart

updated

Spread the love

Ingredients for 1 servings:

  • 75 g butter, soft
  • 100 g sugar
  • 1 tbsp vanilla sugar
  • 1 pinch of salt
  • ½ tsp lemon(s), grated zest (untreated)
  • 2 eggs
  • 100 g flour
  • 25 g cornstarch
  • 2 tsp baking powder
  • 600 g apricot(s)
  • 150 g crème fraîche
  • 50 g sugar
  • 1 tbsp vanilla sugar
  • 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the softened butter with the sugar and vanilla sugar until fluffy. Add the salt and lemon zest, then gradually add the beaten eggs. Mix the flour with the cornstarch and baking powder, sift, and fold in. Pour the batter into a greased or paper-lined 28 cm tart or springform pan and smooth it out. Preheat the oven to 180 degrees Celsius. Halve and pit the apricots and arrange them tightly over the batter. For the glaze, mix the crème fraîche with the sugar, vanilla sugar, and eggs, then pour over the apricots. Bake on the second rack from the bottom for about 40 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Gnocchi with tomato and ricotta

Rhenish Schnibbelskuchen