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Apricot tart with almond topping

After a long period back to the sweet breakfast. To bake the cake on a big baking tray would be too much for two, so I opted for a smaller version. And after tasting it, I can only say, that I should really make it bigger. 😉

Preparation time 10 minutes .. Rising 45+20 minutes .. Baking 20-25 minutes



  • 40 g almond powder
  • 40 g semolina
  • 40 g icing sugar
  • 40 g soft butter


As first, prepare the pastry dough.

I did a pound of dough from flour, because I wanted it too vanilla pies. → After proving, I worked one third on this cookie.

Meanwhile preheat the oven to 190°C.
Roll the dough into the size of the form in which you’ll bake it and top with halves apricot. They sprinkle the apricots with vanilla sugar and leave 20 minutes rise.

Meanwhile, prepare topping: combine all the ingredients for the topping into the dough and let it cool for 10 minutes in the refrigerator. After 10 minutes rasp the dough as apples for pie and cool again.

After cooling apply topping on the cake and put it in the oven to bake for 20-25 minutes.

Sprinkle the cake after cooling with powdered sugar and serve.

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