Apricot tart with muesli base

Preparation

• 1
  For the base, melt the butter in a small saucepan and set aside. Place Kölln Knusper Muesli in a sealable freezer bag and crumble with a rolling pin. Mix the cereal crumbs with the butter and press into the base of a buttered tart pan (Ø 28 cm).
• 2
  Score the apricots crosswise, scald, rinse and peel off the skin. Halve the fruit and remove the stone or drain the canned fruit.
• 3
  Mix the sour cream with egg, powdered sugar, lemon peel, lemon juice and pudding powder and spread on the base. Spread the apricots on top and bake the cake in the preheated oven. Let the tart cool, decorate with Kölln muesli and serve.
• 4
  Whether with apricots, peaches, quinces or berries – this tart is always in a good mood.
• 5
  Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 35 minutes Preparation time: approx. 40 minutes