Buy all ingredients right below the recipe
INGREDIENTS FOR TART AND CRUMBLE
- 500 g pitted ripe apricots
- 160 g all-purpose flour 160 g all-purpose flour
- 140 g softened butter (120 g for the dough, 20 g for the crumble)
- 80 g powdered sugar 80 g powdered sugar
- 100 g vanilla sugar 100 g vanilla sugar
- 250 g sour cream 250 g sour cream
- 4 egg yolks 4 egg yolks
- 50 g granulated sugar 50 g granulated sugar
- 50 g coarse flour 50 g coarse flour
YOU WILL ALSO NEED
- cling film cling film
WINE PAIRING
- This dessert pairs perfectly with a sweet or semi-sweet white wine. You can also opt for a sparkling wine. This dessert pairs perfectly with a sweet or semi-sweet white wine. You can also opt for a 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 apricot halves on the dough in the prepared pan, pour the cream filling over them, 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 springform pan with a diameter of 28 cm.
Roman Vaněk
Together 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 meal turned out #rohlikchef