Traditional Cakes

Apricot Shortcrust Tart with Almonds

Name: Apricot Shortcrust Tart with Almonds
Total time: 75 min
Ingredients: For the shortcrust pastry:; Plain flour – 250 g; Gellwe Baking Powder – ½ tsp; Sugar – 125 g; Butter or margarine – 150 g; Large egg – 1; For the apricot topping:; Apricots – 800 g; Sugar – 300 g; Gellwe Konfiturex 3:1 – 1 pack; Slivered almonds – 20 g

75 min.

Medium

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Ingredients:

For the shortcrust pastry:

Plain flour – 250 g
Gellwe Baking Powder – ½ tsp
Sugar – 125 g
Butter or margarine – 150 g
Large egg – 1

For the apricot topping:

Apricots – 800 g
Sugar – 300 g
Gellwe Konfiturex 3:1 – 1 pack
Slivered almonds – 20 g

A delicious summer tart featuring a buttery shortcrust pastry base topped with a generous layer of sweet, juicy apricots. Made with Gellwe Konfiturex 3:1 for a perfectly set fruit filling and finished with crunchy slivered almonds, this homemade tart combines delicate pastry with the fresh, fruity flavour of ripe apricots. Perfect for afternoon tea, family gatherings or a seasonal dessert.

Preparation instructions:

1.

Prepare the pastry. Place all the pastry ingredients in a bowl and mix using an electric mixer. Transfer the mixture to a lightly floured work surface and quickly knead into a dough.
2.

Roll out the pastry and use it to line the base of a 22 × 28 cm baking tin lined with baking parchment, creating a slightly raised edge around the sides. Prick the pastry all over with a fork and place in a preheated oven. Bake at 200°C for approximately 20 minutes.
3.

Wash the apricots, cut them into quarters and remove the stones. Place them in a saucepan, add 50 ml of water and stir in the Gellwe Konfiturex 3:1. Bring to the boil, stirring occasionally. Add the sugar and bring to the boil again.
4.

Skim off any foam that forms during cooking. Remove from the heat and leave to cool slightly. Spread the still-warm apricot mixture over the pastry base and sprinkle with the slivered almonds. Set aside to cool completely.
5.

Enjoy!