John Myers
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Apricot Tart
The perfect apricot tart recipe with a picture and simple step-by-step instructions.
Shortcrust :
- 200 g Wheat flour
- 80 g Butter at room temperature
- 80 g Sugar
- 1 Pc. Egg
- 10 Pc. Apricots
Streusel:
- 5 tablespoon Flour
- 3 tablespoon Sugar
- 80 g Butter at room temperature
- 1 pinch Ground cinnamon
- Sift the flour onto the worktop.
- Add the butter, sugar and egg and knead quickly. Wrap the dough in foil and place in the fridge for 30 minutes.
- In the meantime, butter out the shape. Preheat the oven to 170 ° C.
- Take the dough out of the refrigerator, unwind the foil. lay aside for a moment.
- Dust the work surface with flour.
- Roll out the dough, place it in the mold, pull up the edge a little
- Wash and core the apricots. I then cut them into small strips and spread them on the dough. Of course you can also put half fruit on it, only you need a few more.
Make sprinkles:
- Put all the ingredients in a bowl using your hands or a dough hook to make crumbles. Then add cinnamon to taste (if necessary, add 2 tablespoons of ground nuts). Spread on top of the cake.
- Bake at 170 ° C for approx. 35 min.
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