Fruit Tarts


2hr 15m
Preparation/cooking time: ca. 50m + Refrigerate: ca. 60m + Bake: ca. 25m

Servings
For 12 pieces


Nutritional Information

Contains 278 Kcal, 5g Protein, 29g Carbohydrates, 16g Fat


Ingredients

  • 1 pinch salt
  • 120 g butter, cold, cut into pieces
  • 1.5 dl water
  • 200 g white flour
  • 2 tbsp. sugar
  • 1 organic lemon, use half of grated zest
  • 2 eggs
  • 200 g dried sour apricots
  • sprig lemon balm to decorate
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 tbsp. lemon juice
  • 2 dl cream
  • icing sugar to dust

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Instructions

  • Mix the flour, sugar and salt in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Add the lemon zest and egg, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for about an hour. On a surface lightly dusted with flour, roll out the dough in batches approx. 2 mm thick, cut out circles each approx.10 cm Ø. Place the circles in the prepared tin, press down lightly, chill.
  • Bring the water to the boil with the sugar, apricots and lemon balm. Switch off the hob, cover and steep for approx. 15 mins. Remove the lemon balm, puree the mixture, leave to cool. Stir in the lemon juice. Prick the pastry base with a fork and spread with the apricot mixture.
  • Stir the cream, sugar and vanilla seeds well, divide over the fruit puree.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 200 °C.
  • Remove from the oven, cool slightly and leave to cool completely on a rack. Dust the fruit tarts with icing sugar and decorate with lemon balm.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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