Ingredients:
For the tart:
- Puff pastry
- 3 tablespoons redcurrant jam (or any jam of your choice)
- 3 eggs
- 100 g flour
- 140 g sugar
- 40 g yogurt
- 40 g almond flour
- 40 g melted and cooled butter
- Juice and grated zest of 1 lime
- Fresh or canned apricots
For decoration:
- Powdered sugar
- Apricot jelly
Preparation:
Butter and flour a tart pan, line it with rolled-out puff pastry, and fold the edges to form a rope-like border. Prick the base with a fork and spread a thin layer of jam over it.
Whip the eggs with the sugar. Sift in the flour and gently fold in the almond flour.
Add the melted butter, yogurt, and flavor with lime juice and zest.
Pour the filling into the pastry shell, level it, and gently press in the halved apricots with the cut side down.
Bake in a preheated oven at 175°C (347°F) for 30 minutes, then for another 8 minutes with heat only from the bottom.
Remove the tart from the pan and place it on a wire rack. Brush the apricots with hot apricot jelly. Let cool completely and lightly dust with powdered sugar.