Apricot and almond tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 75 g sugar
• 1 m.-sized eggs
• 1 pack of pudding powder, caramel
• 50 g sugar
• 350 ml milk
• 500 g apricot(s)
• 50 g almond(s), chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

with fine caramel pudding and fresh apricots

Preheat the oven to 160°C fan/convection oven! For the shortcrust pastry: Mix all the dough ingredients until smooth and then line a greased tart tin, forming a rim approximately 2 cm high. Bake the base in the preheated oven for 10 minutes. For the topping: Make a pudding from the pudding mix, sugar, and milk according to the package instructions and let it cool, stirring occasionally. Wash, halve, and pit the apricots. Spread the pudding on the base, place the apricots cut-side down on top of the pudding, and sprinkle with the almonds. Return the tart to the oven for another 25 minutes! Let it cool completely before cutting.