Tart with Apricot Jam and Almond Paste

* Put the flour in a large enough bowl and knead in the butter pieces until crumbles form.

* Add sugar, knead and form into a ball.

* Press a bulge into the dough, pour in the egg and vanilla flavoring and knead the whole thing together until homogeneous.

* Wrap the dough in cling film and rest in the refrigerator for at least 30 minutes.

* Later, roll out the dough and shape it into a round, greased mold with a diameter of 20 centimeters.

* Bake in a heated oven at 220 °C for about 30 to 35 minutes until golden.

* Now cool the tart well on a cooling rack.

* For the almond paste, beat butter and sugar.

* Add almond kernels, egg and flour and beat until creamy.

* Spread apricot jam on the cooled tart.

* Spread the almond mixture evenly over the jam and sprinkle with the whole nuts and pistachios.

* Bake the cake with cream and nuts in a heated oven at 180 °C for about 30 minutes. (2 centimeter height about 25 min, 3 centimeter height about 10 min longer).

Christine Ferber’s tip: The crem is exceptionally suitable as a topping for juicy fruit on cakes, as it absorbs the liquid.

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