Here goes one of my absolute classic desserts. Super easy to do and perfect to keep in the fridge for a couple of days (and eat it as breakfast for example – topped with Greek yoghurt). It is important to use sweet apricots so make sure to use ripe ones…
poppy apricot crumble tart
you will need
20 medium sized apricots
1 roll of pastry crust (if you are lazy like me)
For the crumble
100gr caster sugar
100gr soft butter
100gr almond powder
a handful of poppy seeds
Pre-heat the oven at 180c. Cut the apricots in halves and place them on the pastry crust.
Put all the ingredients for the crumble in a big mixing bowl and start making crumbles with your hands. Pour the preparation over the apricots and sprinkle with vanilla sugar.
Put in the oven to bake for about 40 minutes (until golden brown). Serve warm with ice cream or cold with crème fraiche.
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