Warm Apricot Tart

For the apricot tart, roll out the puff pastry on a floured work surface to a thickness of approx. 2 mm so that the springform pan can be completely lined with it.

Before inserting, poke (prick) several times with a fork. Place in the cake ring, bend the overhanging edge of the dough over the edge of the ring, press down and cut away.

Cut out a circle with a diameter of approx. 25 cm from baking paper, place it on the dough and fill it with dried beans up to the upper edge. Bake in the preheated oven at 180 °C for about 20 minutes.

Meanwhile, cut apricots in half and remove seeds. Remove beans and baking paper, spread raw marzipan on the puff pastry base and arrange the apricot halves. Now bake at 170 °C for 10 minutes.

For the egg glaze, heat the milk with cream. Mix the remaining ingredients together and stir into the milk-cream mixture. Pour the egg glaze over the apricots and bake for another 30-35 minutes. Let cool briefly and coat the top with the jelly dissolved according to instructions.

Remove the cake ring and serve the apricot tart while still warm.

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