Apricot tart (3)
Instructions
Drain the apricots and their retention liquid and cut them into wedges.
Roll out the pastry and line 1 baking dish 22 cm in diameter.
Poke the bottom with 1 crutch tips and sprinkle the slices of apricots.
Sprinkle the surface of granulated sugar and bake in the oven already warm to 200 degrees for 25 minutes, until the pasta is thoroughly cooked and golden.
Ingredients and dosing for 6 persons
- 1000 g of apricots in syrup
- 2 tablespoons of granulated sugar
- 350 g of ready-made shortcrust pastry