Apricot and ginger crumble tart

For 12 pieces
  • 100 g candied ginger
  • 150 g soft butter
  • 100 g Sugar
  • 1 Parcel Vanillin sugar
  • 250 g flour
  • 1 Can (s) (425 g) Apricot halves
  • 2 EL ground almonds
  • 1-2 EL Lime juice
  • Fat and flour
45 minutes
light
1.
Chop the ginger into small pieces. Knead the butter, 50 g sugar, vanilla sugar, ginger and flour with the dough hook of the hand mixer to make crumble. Drain the apricots well in a colander. Put half of the dough in a greased tart pan (22 cm Ø, with lift-off base) and press evenly flat. Scatter the almonds on the base, then cover with the apricot halves. Drizzle the apricots with lime juice and sprinkle the remaining crumble on top. Bake the tart in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 30-40 minutes. Cake tastes lukewarm or cold
2.
30 minutes waiting time
1 piece approx .:
  • 250 kcal
  • 1050 kJ
  • 3 g protein
  • 12 g fat
  • 34 g carbohydrates

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