Apricot Tart

Ingredients

• 150 g flour
• 50 g sugar
• 0.5 tsp lemon zest
• 1 egg
• 100 g butter
• flour (for dusting the work surface)
• 125 g flour
• 2 tbsp sugar
• 10 g fresh yeast (¼ cube)
• 2 Tbsp softened butter
• 1 egg yolk
• 3 tbsp lukewarm milk
• 1 kg ripe apricots
• 5 Tbsp breadcrumbs
• 3 tbsp sugar
• 150 g whipped cream

Instructions

1. 1.

   For the shortcrust, mix flour, sugar and lemon zest; sift onto a floured surface, press a well in the center, crack the egg into it and scatter butter pieces around the well. Knead quickly by hand until smooth, shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   For the yeast dough, combine all ingredients in a bowl and work with hands or an electric mixer’s beaters into a smooth dough. Cover and let rise in a warm spot for 30 minutes.

3. 3.

   Roll the shortcrust on a floured surface to a 15x20 cm rectangle. Roll the yeast dough to a 32x20 cm rectangle. Place the shortcrust on half of the yeast dough, fold the other half over it, and roll the yeast dough into a 30x40 cm rectangle. Fold twice so three layers of dough lie atop each other. Wrap in cling film and chill for 30 minutes.

4. 4.

   Roll the dough out again and fold twice more. Cool for another 15 minutes.

5. 5.

   Preheat oven to 200 °C (400 °F) with top and bottom heat.

6. 6.

   Wash, halve, pit and quarter apricots.

7. 7.

   Lay the dough on a parchment‑lined baking sheet, sprinkle the base with breadcrumbs and arrange the apricots in a brick‑like pattern with the concave side down. Bake for about 20 minutes. Sprinkle sugar and cut into pieces to serve.

8. 8.

   Serve with whipped cream if desired.