John Myers
Apricot and Almond Tart …
The perfect apricot and almond tart … recipe with a picture and simple step-by-step instructions.
- 80 g Butter
- 1 Egg yolk
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 100 g Flour
- 75 g Ground almonds
- 10 Rosemary needles
- 250 Milliliters Milk
- 2 tablespoon Food starch
- 1 packet Vanilla sugar
- 10 Milliliters Apricot liqueur
- 35 g White chocolate
- 25 g Pine nuts
- 400 g Apricots fresh
- 10 Rosemary needles
- 80 g Butter
- 30 g Sugar
- 1 packet Vanilla sugar
- 100 g Flour
- 50 g Ground almonds
- Powdered sugar
- Knead a dough out of butter, egg yolk, sugar, vanilla sugar, flour and almonds. Wash the rosemary, shake dry, pluck off the needles, chop finely and knead into the dough.
- Grease a tart pan (approx. 24 cm in diameter) and sprinkle with ground almonds. Roll out the dough in the form, pull up the edges.
- Mix 50 ml milk with the cornstarch until smooth. Heat the rest of the milk with the vanilla sugar. Remove from heat, add apricot liqueur. Melt the chocolate in the milk. Add the mixed cornstarch to the chocolate milk, bring to the boil while stirring. Bring to the boil briefly, remove from the heat and let cool down a little.
- Toast the pine nuts in a pan without fat. Transfer to a plate and let cool.
- Wash and dry the apricots, cut in half and stone.
- Spread the pudding on the dough base. Scatter the pine nuts on top. Spread the apricot halves on top with the curve facing up.
- Wash the rosemary and shake dry. Pluck the needles and finely chop. Knead crumble from butter, sugar, vanilla sugar, flour, almonds and rosemary and spread on the cake.
- Bake in the oven at 175 degrees (convection 150 degrees) for about 25 to 30 minutes. Remove from oven and allow to cool. Sprinkle with powdered sugar.
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