Apricot tart

Ingredients for 12 servings:

• 250 g wheat flour type 550
• ½ tsp, leveled baking powder
• 125 g butter
• 1 egg(s), size M
• 75 g sugar
• 1 pinch of salt
• Butter for the mold
• Flour for the mold
• wafers
• 500 g apricot(s)
• 150 g cream
• 150 g sour cream (30% fat)
• 3 eggs
• 2 egg yolks
• 125 g sugar
• ½ vanilla pod(s), including the pulp
• 100 g apricot jam
• 1 cl Grand Marnier
• 1 tbsp walnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Make a shortcrust pastry from flour, butter, egg, baking powder, sugar, and salt. Chill. Wash, halve, and pit the apricots. Mix all the ingredients for the topping well. Preheat the oven to 180°C (top/bottom heat). Butter a 28cm tart tin, dust with flour, and line with the pastry. Prick the bottom with a fork. Then pre-bake for 10 minutes on the middle rack. Remove the tin from the oven. Line the bottom with wafer paper and place the apricots on top. Pour the topping over the apricots. Bake for about 40 minutes at the same temperature. Heat the jam, add the Grand Marni, and spread it over the cooled tart. Sprinkle with chopped walnuts.