Apricot Tart
Try the Apricot Tart from Spoonsparrow: easy to prepare, the classic tart with fresh apricots tastes great for the whole family.
Ingredients
- 200 g Spelt flour Type 1050
- 80 g cold butter
- 3 tbsp whole grain sugar
- 1 egg
- 750 g apricots
- 150 g cream cheese
- 1 egg yolk
- raspberries (for garnish)
Instructions
-
1.
Knead the flour with 1 tbsp whole grain sugar, cold butter and egg yolk into a smooth dough. Shape the dough into a ball, wrap in cling film and refrigerate for about 30 minutes.
-
2.
Meanwhile wash and trim the apricots, halve them, remove pits and cut into wedges. For the filling mix cream cheese, egg yolk and the remaining whole grain sugar together.
-
3.
Take the dough out of the fridge, roll it out and line a lightly greased tart tin with it. Spread the cream cheese mixture over the dough, then arrange the apricot wedges on top and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30 minutes.
-
4.
Remove the apricot tart from the oven, let it cool well and garnish with some raspberries.
