Apricot tart with crème fraîche

Simple, fast and delicious!

Apricot Tart

Apricot tart with crème fraîche (serves 6)
Adapted from “Het Basiskookboek – AH”

1 can ready made croissant dough (you can use puff pastry instead)
200 ml crème fraîche
2 eggs
50 g sugar
1 tsp vanilla extract
300 g soaked dried apricots
2 tbsp almond shavings
butter or oil

Preheat the oven to 200C. Grease a quiche/tart/pie tin (22-24 cm) with butter or oil. Line the tin with the dough. Make sure you close the seems well by pressing the dough together.
Mix crème fraîche, eggs, sugar and vanilla with a whisk. Halve the apricots and arrange them evenly onto the dough. Pour the cream mixture over it. Sprinkle with the almonds.
Bake 25 minutes in the preheated oven, until golden and cooked. It is normal that the crust gets quite dark when using the croissant dough.

Note: depending on the tin you use and the size of the can of dough, you can have some excess dough. use this to roll into croissants and bake at the same time as the tart.

Possible variations:
– use a different kind of dried fruit, or a mixture (tutti frutti).
– use sliced fresh pears instead of apricots.
– spread a layer of almond paste on the dough before arranging the fruit.

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