French Apricot Tart

Name: French Apricot Tart
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 100 g Butter; 75 g Sugar; 1 Egg yolk (size M); 150 g Flour; 500 g Apricots; 2-3 stem(s) Lemon thyme; 75 g Fresh cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Vanillin sugar; 2 TABLESPOONS demerara sugar; 200 g Whipped cream; 75 g Vanilla Yoghurt; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

100 g Butter
75 g Sugar
1 Egg yolk (size M)
150 g Flour
500 g Apricots
2-3 stem(s) Lemon thyme
75 g Fresh cream
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Vanillin sugar
2 TABLESPOONS demerara sugar
200 g Whipped cream
75 g Vanilla Yoghurt
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard.
2
Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in.
3
Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished
4
1 hour waiting time