Apricot tart with cream topping

Apricot tart with cream topping

Apricot tart with cream topping

Apricot tart with cream topping

Apricot tart with cream topping

Prep Time 1 hr 20 mins
Course cake recipes
Servings 12

Equipment

  • 1 Springform cake tin,  26 cm
  • 1 Rack

Ingredients
  

For the dough

  • 250 g plain white flour
  • 1 tsp baking powder
  • 125 g butter
  • 125 g caster sugar
  • 1 medium egg

For the topping

  • 800 g tinned apricots (drained weight)

For the filling

  • 250 g cream
  • 2 medium eggs
  • 1 tbsp cornflour
  • 3 tsp vanilla sugar
  • 1/2 lemon | juice only

For the cake tin

  • 1 tsp butter

Instructions
 

  • Mix together the flour, baking powder,butter, sugar and egg and knead toform a smooth dough. Grease thespringform tin. Spread the mixtureevenly over the base of the springformtin.
  • Place the apricots on top of the mixturewith the curved side facing upwards.
  • Mix together all the ingredients for thecream mixture. Spread over theapricots.
  • Place on the rack in the oven and bakeuntil golden.

Notes

Settings
Oven functions: Intensive Bake
Temperature: 160–170 °C
Pre-heat: Off
Crisp function: On
Duration: 50–60 minutes
Shelf level: 2 [1] (1)
Keyword Apricot tart with cream topping, Miele Moisture Plus The Cookbook
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