Swiss apricot Wähe

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Place the flour, salt and butter in pieces in a bowl and mix by hand to form a crumbly mixture.
2. Add the water and mix to form a soft, smooth dough. Do not knead. Press flat and leave to firm up in cling film in the fridge for 30 minutes.
3. Preheat the oven to 220°C top/bottom heat.
4. Meanwhile, wash and halve the apricots. It is best to lay them out in a tray to cut the exact amount.
5. Whisk together the egg, cream, milk, cornflour and 2 tbsp sugar.
6. When ready, place the dough in the buttered wafer tin and press out to a uniform thickness.
7. Prick the pastry densely with a fork. Spread the hazelnuts evenly over the base.
8. Arrange the apricots on top, sprinkle the last tbsp of sugar over them and pour the egg-cream mixture between the apricots.
9. Bake for 40 minutes on the lowest rack.