Apricot tart (4)
Instructions
You soften the butter out of the refrigerator for at least 2 hours.
Put in a bowl the flour, sugar, egg yolks and butter with tassels.
Knead until it forms a dough elastic that help break away from the hands infarinandole regularly.
Form a ball and let rest for 30 minutes in refrigerator.
Grease and flour a cake mold removable onboard with a diameter of 24 cm and foderatela with the dough that you laid out, with the help of a rolling pin on a floured surface.
Coat the bottom with the apricot jam and lay over the apricots cut in half with the concave part facing downwards.
Cook for about 30 minutes in the oven at 180 degrees and then let the cake again for 10 minutes in the oven turned off.
Serve at room temperature and, if you like, you can accompany with vanilla ice cream.
Ingredients and dosing for 6 persons
- 10 apricots
- 4 tablespoons of apricot jam
- For the dough:
- 250 g of flour
- 200 g of sugar
- 180 g of butter
- 3 egg yolks