Light summer tart

For the pastry, you need to prepare: 250 g flour, 50 g sugar, 5 g baking powder, 1 egg, 80 g margarine and 30 g apricot pits.

1. Mix flour with baking powder in a bowl. Grind the apricot pits in a food processor or blender until the content becomes a fine mixture.
2. Add flour and baking powder to the ground seeds together with sugar, egg and margarine and mix the dough with a mixer at moderate speed. Wrap the dough in transparent foil and leave it in the fridge for 30 minutes to keep it fresh.
3. Prepare the tart mold by greasing the base and edges with the fat or oil of your choice.
4. After the dough has rested for half an hour in the refrigerator, sprinkle the surface on which you will roll the dough with flour so that the dough does not stick when rolling.
5. Transfer the rolled dough to the mold - the easiest way is to roll the dough over the rolling pin and then transfer it to the mold. Gently fit the dough with your fingers, and cut off the ends that overlap with a knife.
6. Meanwhile, turn on the oven at 175 ̊C.

For the cream, you need to prepare: 300 ml milk, 40 g starch, 1 tonka bean, 400 g heavy sour cream, 80 g muscovado light sugar

1. Put cold milk in a medium-sized pot and mix the starch into it. Once these two mixtures are combined, grate half of the tonka seed and bring to a boil.
2. When the mixture becomes thick, similar to a pudding, remove the pot from the heat and mix the heavy sour cream into the resulting mixture. After mixing well, pour the cream onto the previously prepared dough.
3. Bake for 30 minutes, after which it is necessary to cool for at least 3 hours.
4. When the tart has cooled, cut the fruit (apricots, peaches or nectarines) into slices and arrange them on the tart. As an additional decoration, use almond flakes to sprinkle over the fruit.