Apricot bar

A little more luxurious version of a cake from leavened dough with fruit. And voilà, my breakfast or a treat for coffee-time is ready 😉

Preparation time 15 minutes .. Rising 45 minutes .. Baking 20-25 minutes

INGREDIENTS .. 4 pers, 25 x 25 cm

  • 200 g flour
  • 1 egg
  • 2-3 tbsp oil
  • ca.3 tbsp custard sugar
  • 10 g fresh yeast
  • 150 ml of milk


  • 10 g eiwit
  • 65 g geschaafde amandelen
  • 65 g suiker


For Pralin, mix all ingredients together and bake about 10 minutes in preheated oven at 180°C.

The oven still on 180°C.

Take the yeast, a little sugar and milk and mix until soft yeast mixture. Sift the flour into a large bowl and get a dimple in the middle. Put in the hole the egg, oil, sugar and yeast mixture and process the milk to soft dough. Let him now rise for 45 minutes at room temperature. After proving, roll the dough, place on a greased baking pan and, using your fingers, press the dough all over.

Wash the apricots, cut in half and remove seeds. Put them on the dough with the cut side up.

Bake the tart for about 25 minutes until the dough is coloured red. Sprinkle the cake immediately after baking with the Pralin and let cool down completely.

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