Apricot Quark Tartlets

Name: Apricot Quark Tartlets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 175 g Low-fat curd; 20 g Fructose; 4 TABLESPOONS Oil; 60 ml milk (1,5 % fat); 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 140 g Wheat flour (type 1050); 1/2 TEASPOON Baking Powder; 1/2 glass (100 g) Apricots; 1-2 TABLESPOONS Mineral water; 7-10 Tbsp a few drops of liquid sweetener; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

175 g Low-fat curd
20 g Fructose
4 TABLESPOONS Oil
60 ml milk (1,5 % fat)
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
140 g Wheat flour (type 1050)
1/2 TEASPOON Baking Powder
1/2 glass (100 g) Apricots
1-2 TABLESPOONS Mineral water
7-10 Tbsp a few drops of liquid sweetener
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Mix 80 g quark, fruit sugar, oil, milk, salt and vanilla pulp with the dough hooks of the hand mixer. Mix flour and baking powder, sieve onto the quark mixture and knead. Pour the dough into greased tartlet cups and bake in a preheated oven (electric range: 200 °C / gas: level 3) for approx. 20 minutes. Drain the apricots and cut into cubes, except for 2 columns for decoration.
2
Mix the remaining quark and mineral water. Fold in diced apricots and season to taste with sweetener. Remove the tartlets from the moulds and let them cool on a cake rack. Spread the apricot quark in the tartlets, decorate with the apricot wedges and serve with lemon balm if desired