Apricot cake on shortcrust pastry

Ingredients for 1 servings:

• 250 g wholemeal flour
• 100 g butter, cold
• 50 g honey
• 1 egg(s), size S
• ½ tsp cinnamon powder
• 375 ml milk
• 50 g sugar
• 3 egg yolks
• 75 g flour
• ½ vanilla pod(s), including the pulp
• 50 g butter, soft
• 40 ml apricot liqueur
• 750 g apricot(s)
• 1 tbsp sugar to taste

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

With apricot liqueur and homemade pudding, leftover egg yolk

For the dough, knead the ingredients into a shortcrust pastry. Refrigerate the pastry for about an hour. (If you like, you can wash, halve, and pit the apricots now to speed up the topping later.) For the filling, first bring the milk to a boil. Meanwhile, cream the butter, sugar, egg yolks, flour, and vanilla seeds until fluffy. Slowly add the hot milk while stirring and mix everything well. Finally, stir in the apricot liqueur. Let the pudding cool slightly while stirring. Preheat the oven to 180°C (top and bottom heat) or 160°C (fan oven). Line a tart tin with the pastry, leaving a 2 to 3 cm high rim. Spread the pudding over the pastry. Wash, halve, and pit the apricots. Spread the pudding over the pudding, cut-side up. Bake the pie in the preheated oven for about 40 minutes. It’s ready when the pudding has set and the apricots have turned slightly brown. If desired, you can sprinkle 1 to 2 tablespoons of sugar over the still-hot cake at the end. Tips: Instead of vanilla seeds for the pudding, use a packet of vanilla sugar with real vanilla. Then use less sugar in the pudding accordingly. It also tastes good with other fruits, but of course, use the appropriate liqueur, such as cherry liqueur for cherries. With 12 slices, one has about 275 kcal.