Apricot and almond tart

Ingredients for 1 servings:

• 125 g flour
• 1 pinch of salt
• 75 g sugar
• 1 egg yolk
• 100 g butter
• 450 g apricot(s)
• 3 tbsp almonds, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Apricot version of the Tarte Tatin

Make a shortcrust pastry from flour, salt, 50g sugar, the egg yolk, and 70g butter and chill for at least 1 hour. Wash and pit the apricots, and cut them into wedges. Melt the remaining butter (approx. 30g) in an ovenproof tart dish (diameter: 22cm) on the stovetop. Mix the remaining sugar with the flaked almonds, lightly brown them in the butter, and arrange the apricot slices on top in a rosette shape. Roll out the pastry to the size of the dish, place it on the apricots, and press down lightly. Bake in a preheated oven at 200°C for about 30-35 minutes until crispy. It is important to turn the cake out onto a cake plate immediately after baking. Once it has cooled, it will stick to the dish and cannot be removed in one piece. If you want to serve the cake slightly warm as a dessert, a little vanilla ice cream goes very well with it. As a cake to go with coffee, a dollop of cream is not to be despised.