6 Keep silicone tartlet molds (round or square) ungreased ready. If you prefer to make a cake out of it, line the bottom of a 24-inch springform pan with baking paper and grease the edge a little. Preheat the oven to 180 ° O / bottom heat.
Wash the apricots, dry them, cut in half, core and cut the halves 1 more time.
Mix the sugar, vanilla sugar and starch (so the starch is distributed more evenly) and whisk a little with the eggs and egg yolk with a hand whisk. Stir in sour cream and lemon zest and keep ready.
When the dough has doubled its volume, divide it into 6 equal portions and line each mold with it. For a large shape, shape the bottom and a 3 - 4 cm high edge. Sprinkle about 1/2 teaspoon of breadcrumbs on the bottom, add 2 tablespoons of the sour cream and put 4 apricot quarters in each. When all the tartlets have been prepared in this way, place them on the grid and only then fill them with the rest of the sour cream to the brim. If there is anything left over from it, fill it into a small heat-resistant tin and bake it with it. Then slide the grid into the oven on the 2nd rail from below. The baking time is 35 - 40 minutes.
When they have risen and have a golden yellow cover, they can be taken out of the oven. Then just stir the jelly a little and brush each tart - while it is still hot - with 1 teaspoon of it. The jelly liquefies, but then solidifies again when it cools and gives the tart a nice shine.
For the topping, chop the almond brittle again and sprinkle each tart with it. If you like, you can dust it with powdered sugar as a conclusion.
A cake may require a little more apricots. There was only one quartered space on a tartlet mold.