GERMAN FRUIT TART

This tart is usually made with plums but we’ve used apricots instead. You can use any other soft fruit or even canned fruit.

MAKES 1 LARGE TART PREPARATION: 30 MIN COOKING: 40-45 MIN

TOPPING 125ml (½c) cake flour 60ml (¼c) white or light brown sugar 2,5ml (½t) ground cinnamon 80g cold butter, cubed TART 100g butter 125ml (½c) sugar 2 eggs, whisked 5ml (1t) vanilla essence 30ml (2T) lemon juice zest of 1 lemon, 250ml (1c) cake flour 5ml (1t) baking powder pinch of salt 750g apricots, stoned and sliced TO SERVE

whipped cream (optional)

Preheat the oven to 170°C. Grease a 23cm tart tin with nonstick spray. 1 Topping Mix the flour, sugar and cinnamon in a bowl. Rub the butter into the flour until a dough forms. Add a little boiling water if the mixture is too dry. Cover with clingfilm and chill in the fridge until needed. 2 Tart Cream the butter and sugar in the bowl of a food processor. Add the eggs, vanilla essence and lemon juice and mix well. Add the rest of the ingredients except the fruit and mix to a smooth dough. Transfer to the tart tin, pressing it onto the base and up the sides. Arrange the fruit slices close together on top. 3 Remove the dough topping from the fridge and grate over the tart. Bake for 40-45 minutes or until golden and done. 4 To serve Serve hot or cold with whipped cream if you like.