GER­MAN FRUIT TART

YOU (South Africa) - - YOU LIFESTYLE -

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.

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