Almond tartlet with apricot compote

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 60 g Butter or margarine
  • 4 Protein (size M)
  • 120 Sugar
  • 40 g Flour
  • 20 g ground almonds without skin
  • 20 g Common wheat Semolina
  • 3-4 Tsp Cornstarch
  • 1 can(s) (850 ml) Apricots
  • 2 cl Apricot Liqueur
  • 50 g Dark chocolate coating
  • 8–10 Dark mocha beans
  • 1-2 TABLESPOONS crushed pistachio kernels
  • 7-10 Tbsp Fat and semolina

Directions

  1. 1

    Melt the fat and let it cool down. Beat the egg white with the whisk of the hand mixer until stiff. Gradually add sugar. Mix flour, almonds and semolina and fold in. Stir in cooled fat.

  2. 2

    Pour the mixture into 8 greased moulds (60 ml each) sprinkled with semolina and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. In the meantime, drain the apricots in a sieve, collecting the juice. Stir 4 tbsp. juice and starch until smooth. Boil up the rest of the juice. Stir in the starch and simmer for another 2-3 minutes. Pour into a bowl and let cool. Remove the tartlets, remove from the moulds and let them cool down on a cake rack. Cut the apricots into slices and stir into the thickened juice with the apricot liqueur.

  3. 3

    Boil up the rest of the juice. Stir in the starch and simmer for another 2-3 minutes. Pour into a bowl and let cool. Remove the tartlets, remove from the moulds and let them cool down on a cake rack. Cut the apricots into slices and stir into the thickened juice with the apricot liqueur. Melt the couverture over a warm water bath, fill into a piping bag, cut off a small corner and decorate the almond tartlets with couverture and mocha beans. Arrange the almond tartlets with apricot compote and sprinkle with pistachios

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
570 kcal
CARBS
79 g
FATS
23 g
PROTEINS
9 g