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26 Apricot tart with cream topping Serves 12 | Preparation time: 80 minutes Ingredients For the dough: 250 g plain white flour 1 tsp. baking powder 125 g butter 125 g caster sugar 1 medium egg For the topping: 800 g tinned apricots (drained weight) For the filling: 250 g cream 2 medium eggs 1 tbsp. cornflour 3 tsp. vanilla sugar ½ lemon | juice only For the cake tin: 1 tsp. butter Accessories: Springform cake tin, Ø 26 cm Rack Preparation Mix together the flour, baking powder, butter, sugar and egg and knead to form a smooth dough. Grease the springform tin. Spread the mixture evenly over the base of the springform tin. Place the apricots on top of the mixture with the curved side facing upwards. Mix together all the ingredients for the cream mixture. Spread over the apricots. Place on the rack in the oven and bake until golden. Settings Oven functions: Intensive Bake Temperature: 160–170 °C Pre-heat: Off Crisp function: On Duration: 50–60 minutes Shelf level: 2 [1] (1)