Aprikosen-Streusel-Tarte

Last weekend, I baked an Aprikose-Streuselkuchen for tea and this morning, our son requested for an apricot tart.  So here it is - a simple apricot tart which is quick to prepare and tastes equally good.

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!