Pumpkin Seed Apricot Tart




Rating: 3.92 / 5.00 (125 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the dough:








Filling:



Rumpless Sugar:





For the glaze:







Instructions:

For the rum icing sugar: Bring the water to a boil and dissolve the sugar in it. Finally, flavor with rum and let cool.For the dough: Cream butter and powdered sugar, gradually add the eggs. Mix the grated pumpkin seeds with the flour and cornstarch and stir into the butter mixture. Cover the bottom of a cake tin with buttered paper and pour in the mixture. Bake the cake at 180°C for about 50 minutes. Let the cake cool and cut it twice. Soak the bottoms with the rum sugar, spread with jam and assemble. Spread the edges of the cake with jam as well. Mix the confectioners’ sugar with the egg whites, rum and lemon juice until very smooth, making a thick glaze. Stir in a teaspoon of pumpkin seed oil and glaze the cake with it.

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