Snapguide

How to bake an apricot tarte (for and with your kids)

My daughter loves to bake and cook 😉 - and I do too...

12
STEPS
INGREDIENTS
Place the dought in a round cake pan

Place the dought in a round cake pan

Make some "breathing holes" (as Elin would say...)

Make some "breathing holes" (as Elin would say...)

Put some chopped almonds or hazelnuts on the bottom

Put some chopped almonds or hazelnuts on the bottom

Spread wisely...

Spread wisely...

Be happy!

Be happy!

Hand the ultra sharpest knife you've got - just kidding... The oldest and crappiest knife will do fine.

Hand the ultra sharpest knife you've got - just kidding... The oldest and crappiest knife will do fine.

Cut the fresh apricots in half - or thirds

Cut the fresh apricots in half - or thirds

Go round and round

Go round and round

Prepare everything for the filling: milk (or cream), egg, sugar, vanilla

Prepare everything for the filling: milk (or cream), egg, sugar, vanilla

Put the tarte in the cold oven. WITHOUT the filling (or frosting, or what ever you wanna call it...)

Put the tarte in the cold oven. WITHOUT the filling (or frosting, or what ever you wanna call it...)

Set the oven to 180 C (or 360 F)

Set the oven to 180 C (or 360 F)

...for 14 minutes

...for 14 minutes

Now the filling (while the tarte is in the oven): Egg first

Now the filling (while the tarte is in the oven): Egg first

Then the milk (or cream)

Then the milk (or cream)

a tablespoon of sugar

a tablespoon of sugar

Cut a vanilla bean in halfes and scratch the yummy stuff out... Put it in there!

Cut a vanilla bean in halfes and scratch the yummy stuff out... Put it in there!

\ud83c\udfb6 Stir it up! Little darling stir it up \ud83c\udfb6

🎶 Stir it up! Little darling stir it up 🎶

...wait for a while... And practice your crazy looks

...wait for a while... And practice your crazy looks

Back to the oven for another 14 minutes (same temperature)

Back to the oven for another 14 minutes (same temperature)

Voila - enjoy!

  • 1.0 Egg
  • 1.0Tbsp Sugar
  • 650.0g Apricot
  • 1.0 Vanilla
  • 1.0 Tarte dough
  • 0.15l Milk (or cream)
  • some chopped almonds (or hazelnuts)