Apricot tart

Ingredients for 1 servings:

• 1 pack of puff pastry, round
• 8 apricots
• 1 tbsp sugar
• 1 egg(s)
• 1 tsp flour
• 4 tbsp cream, liquid
• 2 tbsp cinnamon and sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

(Apricot cake)

This apricot tart is more of a dessert than a Sunday afternoon cake. I don’t make this cake in a silicone mold because it leaked completely when I took it out. If I do use silicone, be very careful! Line a shallow 2 cm pan with the dough. You can leave the paper that wraps the puff pastry underneath if you trim the edges (of the paper) to a length of 1 cm. This makes it easier to remove the tart from the pan. Quarter the apricots and cover the base with them. Sprinkle with 2 tablespoons of cinnamon sugar. Beat the egg and sugar until frothy. Combine the flour and cream (in another bowl). Combine both mixtures, mix well, and spread over the cake (ideally with a rubber spatula). It’s not a lot, but it’s enough. The apricots shouldn’t be swimming in the sauce. Bake at 250 degrees Celsius for 35 minutes, remove from the oven (careful—there may be some liquid—and that’s okay! It will solidify again as it cools) and let cool slightly. Then remove from the pan and let cool completely on a wire rack. The paper can remain underneath. When the cake is cool, slide it onto a plate, peeling off the paper. This tart also tastes great with apples, pears, and cherries.