Apricot tart

Apricot tart

Total: 35 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / piece: 222 kcal
, Fat: 11 g
, Carbohydrate: 23 g
, Protein: 5 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 spelt pastry dough, rolled into a circle
50 g shelled ground almonds
1 bag Earl Grey-tea, contents only
800 g apricots, pitted, halved
1 tbsp sugar
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Utensils

For a flan tin approx. 30 cm in diameter

How it's done

Tart

Roll out the dough and place on a baking tray along with the baking paper. Prick firmly with a fork, scatter the almonds and tea on top. Add the apricots, sprinkle with sugar.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then remove from the tin and leave to cool completely.

Good to know
Tip: Serve with clotted cream.
Tip: Substitute mirabelle plums for apricots.

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