PÂTE- First you make the ‘pâte’ with the top 6 ingredients.
Sift the flour into a fountain. Put the salt, egg, egg yolk, and
the butter (cut into small cubes), kirsch in the center. Quickly
work this together with your fingertips. As soon as it is smooth,
make it into a ball. If you need gluten-free, make individual
servings without the pâte!
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Filling- Break the eggs, add kirsch, crčme fraîche, almond
powder, and the rest of the sugar. Beat vigorously until the
batter is very smooth. Pour the batter over the apricots.
Place in middle of oven and bake 45 minutes.
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