Apricot tart

Ingredients for 1 servings:

• 250 g wheat flour
• 125 g butter, room temperature
• 60 g sugar
• 1 egg(s), size M
• 1 pinch of vanilla pulp, alternatively vanilla flavor
• Fat for the mold
• Flour for the mold
• 500 g pulses (lentils, peas or beans) for blind baking
• 750 g apricot(s), sweet
• 225 g crème fraîche
• 1 lemon(s), the juice
• 4 tbsp sugar
• 2 eggs, size M
• 1 pinch of vanilla pulp, alternatively vanilla flavor

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

French apricot tart, for a 24 cm tart tin, 8 to 10 pieces

This amount of dough is enough for two 24 cm tarts, as one whole egg is needed and you can’t use less flour and butter. If you definitely only want to make one tart, the leftovers are great to freeze. Cut a circle of baking paper with a diameter of about 27 cm, so that it covers not only the base but also the edges of the 24 cm tin. Firmly crumple the paper several times in your hands – this will make it easier to line the tin later. Preheat the oven to 180 degrees (top/bottom heat). Grease and flour the tart tin. Thoroughly mix all the ingredients for the base by hand or in a food processor until you have a smooth dough. Roll this out very thinly (about 3-5 mm thick) on a baking mat or floured work surface using a rolling pin. If the dough is a bit sticky, add a little flour. Using your hands, a cake saver, or a rolling pin, place the dough over the tart tin, gently press it in, and trim off any excess edges with a knife. Prick the dough occasionally with a fork. Smooth out the crumpled baking paper, place it on top of the dough so that it rises above the edges of the tin, and weigh it down with pulses. Bake for 10 minutes on the middle shelf. Then remove the pulses and paper and bake for another 10 minutes. During the 20-minute baking time, wash, pit, and quarter the apricots. In a separate bowl, whisk together the crème fraîche, eggs, sugar, lemon juice, and vanilla seeds until creamy. Spread the cream over the crust, arrange the apricots on top (the closer together, the fruitier), and return to the middle shelf for another 35-45 minutes. The cream will gradually firm up, but will only brown very lightly, if at all. Allow to cool thoroughly and sprinkle with powdered sugar, if desired. Serve with vanilla or amaretto cream. Alternatively, this tart also tastes great topped with peaches or apples instead of apricots. Tip: Don’t throw away the pulses after blind baking; store them in a dry place, such as in a screw-top jar. They can easily be reused.