Buy all ingredients right below the recipe
INGREDIENTS FOR THE TART
- 160 g all-purpose flour
- 120 g softened butter
- 80 g powdered sugar
- 100 g vanilla sugar
- 250 g sour cream
- 500 g pitted ripe apricots
- 4 egg yolks
INGREDIENTS FOR THE CRUMBLE
- 50 g granulated sugar
- 50 g coarse flour
- 20 g butter
YOU WILL ALSO NEED
- cling film
WINE PAIRING
- This dessert pairs wonderfully with sweet or semi-sweet white wine. You can also opt for sparkling wine.
TART INSTRUCTIONS
- 1Mix the softened butter with sifted flour, powdered sugar, and 1 egg yolk, and knead into a smooth dough. Wrap it in cling film and let it rest in the refrigerator for 12 hours. Then, on a floured surface, roll out the dough into a 5 mm thick sheet and line the baking pan with it.
- 2Preheat the oven to 180 °C.
- 3Mix the remaining egg yolks, vanilla sugar, and sour cream together.
- 4Arrange the apricot halves on the dough in the prepared pan, pour over the cream filling, and sprinkle with crumble. Place in the preheated oven and bake for 40 minutes.
CRUMBLE INSTRUCTIONS
- 1Mix all ingredients by hand in a bowl until crumbly.
Tip
For baking, you will need a cake pan with a diameter of 28 cm.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef