John Myers
Ingredients for 1 servings:
- 100 g ginger, candied
- 150 g butter
- 100 g sugar
- 1 packet of vanilla sugar
- 250 g flour
- 500 g apricot(s)
- 2 tbsp almonds, ground
- 1 tbsp lime juice
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
for tart lovers
Finely chop the ginger and, using a dough hook, combine it with the butter, sugar, vanilla sugar, and flour to form crumbles. Make small cuts in the surface of the apricots, blanch them in hot water, then rinse in cold water, peel off the skins, halve the fruit, and remove the stones. Pour half of the crumble mixture into a greased 22 cm tart tin and press it down evenly. Sprinkle the almonds on the base and top with the apricot halves. Drizzle with lime juice and sprinkle with the remaining crumble mixture. Bake the tart on the bottom rack of a preheated oven at 175-200 degrees Celsius (350-400 degrees Fahrenheit), depending on the type of oven, for about 40 minutes. The tart can be enjoyed lukewarm as a dessert or cold as a cake.
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