Base Ingredients (for a 26 cm diameter tart tin with a loose base):
100 g cold butter
200 g plain flour
a pinch of salt
1 "M" size egg
25 g icing sugar
Filling Ingredients:
2 tbsp apricot jam
1 can (850 ml) halved apricots
3 tbsp fine sugar
Topping Ingredients:
200 g plain flour
150 g soft butter
a pinch of salt
1 tsp vanilla aroma (fluid) - optional
1 tsp icing sugar as garnishing
Method:
Grease tart tin with butter and leave aside. Preheat conventional oven to 200° C (fan: 175° C) and place oven rack on its first position from bottom.
Knead all base ingredients together to form a pliable dough and store in fridge for about 30 minutes. Drain canned apricots into a sieve and leave aside.
Roll out dough in a circle of a diamenter of about 30 cm on a floured worktop. Line tart tin with rolled out dough and poke several holes with a fork. Spread apricot jam over base as shown in photo:
Arrange apricots with the cut side down as shown in photo:
Knead all topping ingredients together to resemble crumbs. Sprinkle over apricots. Lastly, sprinkle 3 tbsp sugar over crumbs as shown:
Bake in preheated oven for about 30 minutes. If the top of tart is not brown enough to your liking, place tart under the grill for about a minute or two. Leave to cool down completely.
Just before serving, sprinkle icing sugar on top. This apricot may be served with whipped cream on the side (optional).
Happy Baking!
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