This recipe is a variation of the classic Linzertart (originally with a red currant jam).The dough is almost the same. I love making this version because it's both sweet and tangy, but still has the aroma of cinnamon and cloves.
200 g / 1 c sugar
200 g / 1 ¾ c ground almonds
50 g / ½ cup earth almond, if you have none the recipe works fine with 250 ground almonds
200g / 1 ¾ c flour
1 tsp cinnamon
2 tsp vanilla sugar
1 Tip of a knife ground cloves
2 cl / ½ oz Schnaps
250 g butter at room temperature
apricots halfed and pitted, brown sugar, rum, grated lemon peel, sliced almonds
All ingredients can be mixed to a dough, while the butter is added in smaller portions bit by bit. Wrap in cling foil and let it rest in the fridge for an hour at least or over night.
Marinate the apricots with all of the above (the amount of alcohol is up to your liking).
Preheat the oven to 190°C/ 380°F.
Butter and flour the form and spread 2/3 of the dough evenly with the help of a tool.
Bake für 12 minutes and weigh down the crust with the help of some beans or lentils on a line of parchement. Then remove from the oven and place the drained apricots face down in a circle.
With the rest of the dough you can either evenly sprinkle it over the fruits, or you can roll long pieces of dough and make a grid over the apricots.
Place the tart back in the oven and bake for 40 min.
Let cool and serve with fresh whipped cream.