- Puff pastry
- 1 tbsp flour
- 3 tbsps caster sugar
- 1 egg
- 3 tbsps cream (15 % fat)
- 15 apricots, tinned or fresh
- Ground cinnamon
- 1 sachet vanilla sugar
Pre-heat the oven to 180°C.
Wash fresh apricots, if using, or drain tinned fruit.
Halve the apricots.
Line a tart tin with puff pastry and prick the base with a fork.
Bake blind for 15 minutes.
For the base: Mix 1 tbsp flour with 3 tbsps sugar and a few pinches of ground cinnamon. Tip the mixture into the baked pastry case.
Arrange the apricots on the base of the tart with the inside of the fruit facing up.
For the topping: Whisk 1 egg with the cream and vanilla sugar; add a few pinches of cinnamon. When well combined, pour the liquid over the apricots.
Bake in the oven for 60-80 minutes at 180°C.