French-style apricot cake

Ingredients for 1 servings:

• 200 g wheat flour, type 1050 or wholemeal
• 1 tsp raw cane sugar
• 20 g sour cream
• 120 g butter, soft
• 800 g apricot(s), fresh, alternatively fruit of your choice
• 180 g sour cream
• 150 g raw cane sugar
• 30 g flour
• 2 eggs
• e.g. vanilla, or vanilla sugar
• e.g. jelly, (quince jelly) or apricot jam
• 1 tbsp Grand Marnier, alternatively orange or apple juice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Apricot tart

Line a 26 cm tart or springform pan with baking paper. Knead the flour, sugar, sour cream, and butter into a smooth dough and roll it out thinly. Arrange it in the pan, leaving a 3 cm high edge. Halve the clean apricots, remove the stones, and place them tightly together on the dough sheet, curved side up. If you don’t like the skin at all, you can peel the apricots. I find that this impairs the flavor, and it’s also unnecessary work. Preheat the oven to 175°C (350°F). For the filling, thoroughly beat the eggs with the sour cream, sugar, and flour and spread evenly over the fruit. Bake the tart for 1 hour at 175°C (350°F), until golden brown. If it starts to get too dark before the end of the baking time, cover with aluminum foil. For the glaze, mix the jelly (jam) with the liqueur (juice) until smooth and immediately spread it evenly over the hot tart with a brush. The tart tastes great warm or cold. It’s especially delicious with a dollop of whipped cream. Tips: Canned fruit can be used in a pinch, but fresh fruit is best, of course. The tart works well with peaches (or other fruits) as well as apricots.