Apricot and black currant tartlet with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, fat, sugar and 1 egg in a bowl. Knead the ingredients with the dough hooks of the hand mixer to a smooth dough. Wrap the dough in foil and put it in the fridge for about 1 hour.

2. 2

   Grease 12 tartlet cups (10 cm Ø) thinly and sprinkle with flour. Divide the dough into 12 pieces of the same size. Roll out each piece on a floured work surface, slightly larger than the tartlets, place them in the tartlets and press the edges well together.

3. 3

   Prick the bottom several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes. Then let the dough cool down a little in the baking tins. Beat the remaining eggs and vanilla sugar until fluffy.

4. 4

   Crumble the marzipan, add to the egg mixture with the sour cream and mix well. Pluck the currants from the panicles, wash carefully and drain well. Blanch the apricots briefly in boiling water, rinse cold and tighten the skin.

5. 5

   Halve the apricots, stone them and cut them into slices. Remove the shortcrust pastry bases from the tins and place on a baking tray. Pour the frosting into the moulds. Cover the glaze with the currants and apricots.

6. 6

   Bake the tartlets in the preheated oven (electric: 175 °C/ gas: level 2) for another 20 minutes. Let the tartlets cool down. Serve dusted with icing sugar. Makes about 12 pieces.

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
20 g

PROTEINS
6 g