Apricot Tart with Almonds

Ingredients

• 150 g emmer whole‑grain flour
• 110 g butter
• 50 g coconut blossom sugar
• 1 egg yolk
• 1 tbsp heavy cream
• 400 g apricots
• 20 g toasted almond slivers (2 tbsp)
• 10 g birch sugar powder (1 tbsp; optional)

Instructions

1. 1.

   For the dough, knead flour with 100 g butter, sugar, egg yolk and cream. Wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Meanwhile wash, halve and pit apricots. Grease a tart tin with remaining butter. Roll out dough thinly and line the tin. Top with apricots and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25–35 minutes. Sprinkle toasted almonds and bake for another 5 minutes. Dust with birch sugar if desired and serve warm or cold.