Preparation

Mix 3 TBSP sugar with 1 TBSP Vanilla
Quarter the apricots into a cooking pot. Set them to macerate in the sugar and vanilla while preparing the crust.

 

In TM6

280g spelt flour

1 Tea Baking soda

100g butter spread

mix 30 seconds, speed 4

add the zest of one organic lemon

2 TBSP sugar

mix 30 seconds, speed 8

scrape down

add 1 egg

1 TBSP water

mix 30 seconds, speed 5

then 2 minutes dough function

 

Cook the apricots, with the juices, covered, over low heat for 5 minutes.

 

Preheat oven to 450° F (230° C).

blue Springform (26cm) with baking paper (wrapped around the bottom) and also oil
Press the dough onto the bottom of the form and a bit onto the sides
(not too thick! – particularly in the corner)

 

Remove the apricots from the liquid. Keep the liquid in the pan.

Arrange the apricots in a circle on the pastry.

Bake for 10 minutes.

Lower the heat to 375° F (190° C) and bake 20 minutes longer, until the crust is baked.

---

After the tart is ready

mix the liquid from the cooked apricots or the juice from the canned fruit with 300ml water and heat up

in small bowl mix 1 1/2 TBSP potato starch (or corn starch)
2 TBSP sugar and a little  water

add to juice and boil for 1 minute

pour the syrup over

Serve cold.