Apricot and Blueberry Crumble Tart

• butter↗200 г g

  softened

• golden fine sugar↗225 г g
• flour with leavening225 г g
• baking powder↗1 ч. л. tsp
• eggs↗3

  beaten

• milk↗2 ст. л. tbsp
• vanilla yogurt↗150 г g
• apricots300 г g

  peeled, halved and pitted, or 410 g canned (drained)

• blueberries↗225 г g
• butter↗25 г g
• flour with leavening3 щедрі ст. л. tbsp
• demerara sugar↗3 ст. л. tbsp
• ground cinnamon↗1 ч. л. tsp

Step-by-step instructions

1. 1

   Line a rectangular pan (21 × 30 cm) with parchment paper and preheat the oven to 180 °C (convection 160 °C, gas 4).

2. 2

   Beat the softened butter, golden sugar, flour with leavening, the leavening, beaten eggs and milk together until a smooth, creamy batter forms.

3. 3

   Pour the batter into the pan, spread evenly and bake for 25 minutes until the cake is almost set.

4. 4

   While the base bakes, prepare the vanilla yogurt and berries, and make the crumble by rubbing all ingredients between your fingers until crumbly.

5. 5

   After 25 minutes remove the base from the oven, quickly spread the yogurt, sprinkle the apricots and blueberries, and top with the crumble.

6. 6

   Return the tart to the oven for another 15‑20 minutes until a skewer inserted in the centre comes out clean.

7. 7

   Serve warm as a dessert‑pudding, or chilled, cut into squares for tea.