Apricot tart with almonds
This apricot tart with almonds is quick to make and a perfect combination of buttery shortcrust pastry, sweet marzipan cream and juicy, sun-kissed fruit.
INGREDIENTS
FOR THE BASE
180 g wheat flour (type 405)
1 tsp finely grated, untreated lemon peel
85 g sugar
1 pinch of salt
90 g cold butter
1 egg yolk (size M)
2 tbsp cold water
some flour for rolling out
FOR THE TOPPING
750 g fresh, ripe apricots
3 – 4 tbsp almond sticks
2 – 3 tbsp apricot jam
some icing sugar for dusting
FOR THE MARZIPA CREAM
100 g raw marzipan
80 g cream
2 tbsp almond liqueur (or lemon juice)
1 egg (size M)
2 egg yolks (size M)
25 – 30 g sugar
PREPARATION
Step 1
For the base, mix the flour, lemon peel, sugar and salt in a mixing bowl. Cut the butter into fine pieces.
Whisk the egg yolk and 2 tablespoons of cold water together and add to the flour mixture with the pieces of butter.
First work everything together with the dough hook of the hand mixer until it is crumbly, then quickly knead it with your hands to form a smooth dough. Then flatten it into a disk.
Step 2
Grease a tart or springform pan (Ø 26-28 cm). Roll out the dough on a little flour (Ø 30-32 cm), line the pan with it and press up a 3-4 cm edge. If necessary, straighten this all around with a knife. Then put the dough in the pan in the fridge for about 1 hour.
Step 3
Prick the dough base several times with a fork. Preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees/gas stove: level 3).
Coarsely grate the marzipan on a kitchen grater and mix with the cream and liqueur (or lemon juice) until as smooth as possible.
Briefly beat the egg, egg yolks and sugar with the whisk of the hand mixer, then stir into the marzipan cream. Spread the cream evenly over the dough base.
