Streusel apricot tart

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter, soft
• 1 pinch of salt
• 1 egg yolk, size L
• 4 tbsp desiccated coconut
• 2 tsp liqueur (coconut)
• 18 half apricots (from the can), for topping
• 125 g sour cream
• 5 tbsp sugar
• 2 eggs (size L)
• 1 pack of sauce powder (vanilla), for cooking
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For tart lovers

First, mix the flour, 100g sugar, softened butter, vanilla sugar, salt, and egg yolk in a mixing bowl with a dough hook, then knead into thick crumbles by hand. Grease a tart tin (approx. 22-23cm) and press half of the crumbles firmly onto the bottom and sides of the tin. Chill for approx. 30 minutes. Knead 2 tablespoons of desiccated coconut with the coconut liqueur into the remaining crumbles and chill as well. Drain the apricot halves in a sieve, lay them out on kitchen paper, and pat dry if necessary. For the icing, mix the sour cream with the 5 tablespoons of sugar, the eggs, and the sauce powder. Now sprinkle the tart tin with 2 tablespoons of desiccated coconut and top with the apricot halves, pour the icing over the apricots, and sprinkle with the remaining crumbles. Bake in a preheated oven on the bottom rack at approximately 170°C – 200°C for 30 minutes, depending on your oven type. Then transfer the tart to the middle rack and finish baking at the same temperature for 5-10 minutes. Allow to cool in the pan and serve with whipped cream.