Apricot Almond Tart
The sun-yellow apricots contain plenty of provitamin A, which is important for the eyes and healthy skin. The sweet fruits also naturally stimulate digestion.
You can always reinvent this delicious tart: sometimes with peaches, in autumn with plums or apples.
- For the pastry
- 150 grams Pastry flour
- 100 grams butter
- 50 grams sugar
- 1 egg yolk
- 1 tablespoon Whipped cream
For the pastry: In a bowl, knead the flour with the butter, sugar, egg yolks and cream into a smooth dough. Shape into a disc, wrap in plastic wrap and chill for 30 minutes. Preheat oven to 180°C (approximately 350°F). Roll the dough between 2 sheets of parchment paper. Place the rolled pastry in a greased pie plate.
For the filling and garnish: Rinse, halve and remove pits from the apricots. Stir the apricots with the apricot jam. Spread into the pastry shell.
Bake until the pastry is golden, about 30-40 minutes. During the final 5 minutes of baking, sprinkle the almonds on top to toast. Serve warm or cold dusted with powdered sugar.