Apricot Tart (diabetics)

Name: Apricot Tart (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 120 g Flour; 1 Egg yolk (size M); 100 g Butter; 1 tablespoon (10 g) Fructose; 1 tablespoon (20 g) Honey; 600 g pitted apricots; 30 g flaked almonds; 12 g Diabetic sweetness for dusting; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

120 g Flour
1 Egg yolk (size M)
100 g Butter
1 tablespoon (10 g) Fructose
1 tablespoon (20 g) Honey
600 g pitted apricots
30 g flaked almonds
12 g Diabetic sweetness for dusting
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead flour, egg yolk, 60 g butter and 1-2 teaspoons of cold water to a smooth short pastry. Wrap in foil and chill for about 1 hour. Melt 40 g butter in a large pan. Caramelise fructose and honey in it until golden brown
2
Place the apricots with the cut surface in the hot caramel and heat for about 1 minute. Then place the apricots in a greased tart tin (approx. 24 cm Ø) with the cut surface facing down and pour the liquid caramel over them
3
Roll out the dough on a floured work surface slightly larger than the tin, place it on the apricots and carefully press the protruding edges of the dough down into the tin. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
4
Leave the tart to rest in the mould for another 10 minutes, then carefully turn it over onto a cake plate. Roast the flaked almonds in a pan without fat and let them cool down. Sprinkle the tarte with flaked almonds and dust with diabetic sweetener
5
waiting time approx. 40 minutes / 1 1/2 BE, thereof 0.825 fructose
6
You can exchange these ingredients: Caramelise 100 g icing sugar with 50 ml water in a large pan and heat the fruits in this mixture. Dust the tart with icing sugar after baking