Recipes

The traditional apricot tart in Valais fashion

Name: The traditional apricot tart in Valais fashion
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 pastry rolled out round in 26cm diameter; 60g ground almonds; 600–800g halved, pitted apricots; 3 eggs; 50g sugar; 300ml cream; 1 packet of vanilla sugar; 60g apricot glaze; 50g roasted flaked almond

Category
Dessert
Difficulty
Easy
Nutritional value / pers.
743 kcal
Total time
60 min
Preparation time
20 min
Cooking time
40 min

Preparation

Grease the baking dish with butter and place the pastry on the form, pierce several times with a fork. Sprinkle the pastry base evenly with the ground almonds. Leave in the fridge for 30 minutes.
Preheat the oven to 190°C.
Cover the base with the apricot halves. Put the dish on the lowest grid in the preheated oven. Bake the apricot tart in at 190°C for 20 minutes.
Whisk the eggs, sugar, cream and vanilla for the filling. Pour the filling in the spaces between apricots. Bake the apricot tart again for another 20 minutes. Heat the apricot glaze and pour it over the tart; finally cover with almond flakes.

Recipe by: Elisabeth Rhoner