Ingredients for 8 pieces:
For the shortcrust pastry:
150 g flour
50 g ground hazelnuts
1 tbsp sugar
80 g butter
2-3 tbsp cold water
Also:
500 g apricots
4 tbsp sugar
2 tablespoons butter
Preparation:
1. Mix flour with hazelnuts and sugar in a bowl. Cut the butter into chunks and add with the water. Chop everything with a knife to make dry crumbs, then quickly knead by hand to a smooth dough.
2. Halve and stone the apricots. Caramelise the sugar in a pan until light brown.
Add the butter and apricots and toss briefly in the pan. Place the apricots with the caramel in a tart tin (approx. 20-22 cm Ø). Turn the apricots upside down.
3. Roll out the dough on a floured work surface slightly larger than the tin. Place the pastry over the apricots and press down the edge of the mould with a knife. Bake in a preheated oven at 200° C (gas mark 3) for approx. 20 minutes. Allow the tart to cool briefly and then turn upside down onto a plate.
Preparation time approx. 50 minutes
Nutritional values per piece approx.:
Calories: 247
Joule: 1035
Protein: 3,2 g
Fat: 14,5 g
Carbohydrates: 25.6 g
(FoodCentrale by ddp images)
