Apricot tartlet with sour cream glaze

Name: Apricot tartlet with sour cream glaze
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 175 g Flour; 1 pinch Salt; 75 g Icing sugar; 1/2 TEASPOON Baking Powder; 75 g ground almonds without skin; 2 Eggs (size M); 75 g Butter; 100 g Schmand; 75 ml Milk; 2 TABLESPOONS + approx. 3 teaspoons sugar; 6 small apricots (about 60 g each); 2 TABLESPOONS sliced almonds; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

175 g Flour
1 pinch Salt
75 g Icing sugar
1/2 TEASPOON Baking Powder
75 g ground almonds without skin
2 Eggs (size M)
75 g Butter
100 g Schmand
75 ml Milk
2 TABLESPOONS + approx. 3 teaspoons sugar
6 small apricots (about 60 g each)
2 TABLESPOONS sliced almonds
7-10 Tbsp Aluminium foil
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour, salt, icing sugar, baking powder and ground almonds in a bowl. Add 1 egg and butter. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.
2
Grease 6 Tartelettes (approx. 10 cm Ø; with lift-off base) and dust with flour. Divide the dough into 6 portions of equal size. Roll out round (13-14 cm Ø) on a floured work surface or press flat by hand.
3
Line the ramekins with it, press down at the edges and chill. Mix sour cream, milk, 1 egg and 2 tablespoons of sugar until smooth. Wash the apricots, dab dry, halve, stone and cut into thin slices.
4
Sprinkle each base in the mould with about 1/2 teaspoon of sugar and place on a baking rack. Distribute the apricot slices in the baking tin. Pour a sand casting over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
5
Cover with aluminium foil at the end if necessary. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Remove the tartlets, let them cool down on a cake rack, take them out of the moulds and sprinkle them with almonds.