2025 Riesling – off-dry, Qualitätswein Liter Riesling off-dry

Ingredients

• 250 gAll-purpose flour
• 150 gButter (cold)
• 80 gPowdered sugar
• 6 piecesEgg yolks
• 1 pinchSalt
• 400 mlMilk
• 1 pieceVanilla bean
• 100 gSugar
• 40 gCornstarch
• 500 gApricots (fresh)
• 100 gApricot jam
• 1 tbspWater

Preparation

1. 1Combine the flour, cold butter cubes, powdered sugar, a pinch of salt, and two egg yolks to form a smooth shortcrust pastry and let it rest in the refrigerator for 30 minutes.
2. 2Preheat the oven to 180°C (356°F) using top/bottom heat, roll out the dough, and line a greased tart pan with it.
3. 3Prick the base several times with a fork, cover with parchment paper and pie weights, and blind bake for 15 minutes.
4. 4Bring the milk to a boil with the scraped seeds of the vanilla bean.
5. 5Whisk the remaining four egg yolks with the sugar and cornstarch until the mixture is light and creamy.
6. 6Slowly pour the hot vanilla milk into the egg mixture, return everything to the pot, and let it simmer briefly while stirring until the cream thickens.
7. 7Carefully pit and halve the apricots.
8. 8Spread the vanilla cream over the tart base, arrange the apricots on top, and bake the tart for another 30 minutes.
9. 9Heat the apricot jam with the water and brush it over the tart immediately after baking for a fruity shine.