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Categories: Fruits, Swiss
Yield: 1 tart
750 g Apricots; ripe - fresh or frozen
1 1/2 dl Cream
10 g Vanilla sugar
4 Eggs
120 g Sugar
1 pn Salt
Icing sugar
(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz)

Wash the apricots, cut into halves and remove stones.Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180°C. Dust with icing sugar and serve from the dish.

Note : Serve hot or cold with a little whipped cream.