Potato and Apricot Tart

For the potato and apricot tart, peel the cooked potatoes, strain and allow to cool. Cream the soft butter with powdered sugar, a pinch of salt, vanilla sugar and grated lemon zest and gradually add the eggs. Mix the flour with baking powder and add to the butter mixture with the potatoes and cream.

Pour the mixture into a well-buttered baking dish sprinkled with grated nuts. Cover the potato and apricot tart with the quartered apricots and bake in the preheated oven at 180°C for approx. 45-50 minutes. Spread the cooled cake with hot apricot jam and sprinkle with toasted almond slivers.

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