A slice of Austrian Apricot Tart: Halved apricots with sliced almonds layered on a laminated yeast dough.

SOMETIMES SHE BAKES
Marillenfleck, anyone?
Apricot Tart at Casa Merisi
Image © Merisi Vienna

#ApricotTart #Marillenfleck #SometimesSheBakes
#Coffee (pleeease) #CasaMerisi

View from above, a baking sheet with yeast dough layered tightly with apricot halves. Zwetschkenfleck is the original version, layered with Italian prunes ("Zwetschken" Prunus domestica), but I like this early summer version, especially with regional, small, ripe apricots from the Wachau Valley, i.e. Wachauermarillen. The fancier version of this sweet "pizza" is made with laminated yeast dough, same as is used for croissants.

SOMETIMES SHE COOKS
Marillenfleck
I call it "apricot pizza"
A very thin "pizza dough" - yeast dough made with milk instead of water, plus a bit of butter and a pizzico of sugar - layered with apricots halves.
Image © Merisi Vienna
#Marillenfleck #SometimesSheCooks #Apricots #Marillen