Details
40 min
60 min
Method
Chop the Brazil nuts and mix with the flour and baking powder in a bowl.
Add the cold butter in pieces as well as egg, maple syrup and water. Crumble with your fingers and work into a homogeneous dough. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
Grease the cake tin with butter and dust with flour then knock out excess flour. Preheat the oven to 190 ° C top / bottom heat.
Roll out the dough between some plastic wrap and place it in the cake tin. Push the edges up a bit. Prick several times with a fork and place baking paper on top. Weigh down with legumes and bake in the oven for 15 minutes. Then remove the parchment paper and legumes.
Put the apricots in a colander and drain.
Mix the eggs, crème fraiche, cristallino raw cane sugar and bourbon vanilla sugar. Place the apricots on the pre-baked dough, pour the egg crème-fraiche over them and bake in the preheated oven for another 30-35 minutes.
Tip: The brazil nut dough is also very suitable for butter cookies.
Ingredients
For the dough:
- 2 tbs Rapunzel maple syrup grade C
- 1 tbs cold water
- 2 tsp baking powder
- 75 g butter
- 75 g Rapunzel brazil nuts
- 250 g flour
- 1 egg
- 10 g butter and 10 g flour for baking dish
- 1 ½ tbs Rapunzel Bourbon vanilla sugar with Rapadura
- 500 g Apricots from a can
or fresh - 60 g Rapunzel Cristallino cane sugar
- 2 eggs
- 200 g crème fraîche
