Josephine’s abrikozentaart

Toevoegen aan bladwijzer

(Alleen in het Engels)

Preparation time: 15 minutes – Cooking time: 40 minutes

1 kg apricots – 185 g flour – 95 g softened butter – 95 g sugar – 1 egg – 1 pinch of salt

• Make theshortcrust pastry. In a bowl, put the flour, sugar, salt, butter and egg. 
• Stir well untila ball is formed
• Let it rest for 30 minutes.
• Spread thepastry into individual moulds, and place the apricots cut in half.
• Place in mediumoven for 40 minutes.
• When the pie isbaked, let it cool down.
• Just beforeserving, sprinkle with icing sugar.