Tart with sour cream, apples and amaretto cherries

Ingredients for 1 servings:

• 125 g wheat flour
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 70 g butter, soft
• 1 tsp, leveled baking powder
• 1 egg(s)
• 50 g sugar
• 2 tbsp apricot jam
• 1 cup sour cream
• 1 tbsp lemon juice
• 8 cherries (sour cherries) or other fruits
• 2 small apples

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, mix the flour with the baking powder. Add the butter, sugar, vanilla sugar, salt, and egg. Knead everything with a dough hook for about 3 minutes. Then let the dough rest in the refrigerator for 1/2 hour. Now cut off 1/4 of the dough for the edge. Carefully roll out the rest (flour it well, otherwise it will stick) and place it in a buttered springform pan. Shape the remaining dough into a sausage and carefully place this in the pan to form the edge. Then prick the dough several times with a fork. In the meantime, preheat the oven to 200 degrees Celsius. For the topping, beat the sour cream with sugar, egg, and lemon juice until fluffy. Spread the apricot jam on the dough base. Spread the sour cream on top. Peel, quarter, core, and wedge the apples. Arrange them in a circle on the sour cream for a nice look. Garnish with the amaretto cherries, so that everyone has at least one cherry on their plate. Now the tart goes into the oven at 200 degrees Celsius for about 40 minutes. It can be eaten warm, but it tastes even better the next day if it survives that long. A little tip: I always make double the dough and store the other half in cling film in the refrigerator for the next tart. It keeps for a few days, and the dough is easier to knead with larger batches.