Apple Tart with Apricot Glaze
Apples are available regionally, seasonally and they are also healthy, because their high content of soluble fibre has positive effects on the cholesterol metabolism: in the intestine they bind the cholesterol-containing bile acid, which then has to be re-produced. For this purpose, cholesterol is removed from the blood so that the blood level there drops.
If the apricot aroma in the apple tart with apricot glaze is not enough for you, you can replace 1-2 apples with apricots and put them mixed with the apples in the tart.
Combine flour, sugar, salt, butter and egg together quickly until coarse crumbs form. Cover and refrigerate for 1 hour. Preheat the oven to 220°C (approximately 425°F). Rinse, peel and cut the apple into slices apples. Line a 28 cm (approximately 11 inches) diameter tart tin with the dough. Prick the dough with a fork several times.
Arrange the apple slices in an overlapping pattern and bake until golden brown, about 25 minutes. Bring the apricot jam to a simmer with a little water. When the tart comes out of the oven, brush the apple slices with the warmed jam. Serve the tart at room temperature with whipped cream, if desired.