Apricot and Pistachio Datschi

So, I found myself with another excess of fruit...not as"bad" this time but still a few kilos of apricots to deal with. I really fancied an apricot tart, had a look trough my books and made one where you make a pâte brisée sprinkle it with ground hazelnuts and layer the fruit on top. It was nice, but not what I wanted as I felt something more soft and spongy would be better. So I tried a recipe my mum sent me a while ago for and zwetschen datschi. Very easy and very tasty! I decided to add an Arabic hint with some rosewater and pistachios which worked well although the rosewater was very subtle. Also, I might add some ground cardamom next time. Baking really brings out the sweetness of the apricots that were nicely enveloped by the airy dough and the lemon rind added a nice freshness.I took it to a friends barbecue where it didn't last long and was enjoyed with fab food, Prosecco, some Rhine swimming and a stunning view of the Munster

Apricot ad Pistachio Datschi
125g butter
75g + 3 tbsp sugar
2 tbsp rose water
1 egg
pinch of salt
rind of 1 lemon
1 tbsp sour cream
200g flour
1 tsp baking powder
500g apricots
50 pistachios

Wash the fruit, cut them in half and set aside. Roughly chop/grind the pistachios with 3 tbsp sugar. Melt the butter and mix with the sugar, rosewater, egg, salt, lemon rind and sour cream, then sieve in the flour and baking powder. Mix well and spread over the bottom of a baking tray, layer the fruit on top and finally sprinkle with the nut/sugar mixture. Bake 30-40 min at 200°C.