Multicoloured fruit tart
easy
60 mins
60 mins
Ingredients
- 50 g Butter or margarine
- 100 g Sugar
- 1 egg (size M)
- 4 TABLESPOONS Milk
- 125 g Flour
- 1 TEASPOON Baking Powder
- 5 TABLESPOONS Vanilla liqueur
- 2 Apricots
- 1 Kiwi
- 100 g Cherries
- 100 g Raspberries
- 100 g red currants
- 3 TABLESPOONS flaked almonds
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp pulp from 2 vanilla beans
- 7-10 Tbsp Grease
- 7-10 Tbsp Mint
Directions
- 1
Beat the fat and 75 g sugar until creamy with the whisk of the hand mixer. Stir in egg and milk. Mix flour and baking powder and stir in. Spread the dough into a greased springform pan (22 cm Ø) and bake in a preheated oven (electric range: 175 ° C/ gas: level 2) for about 25 minutes.
- 2
Turn out onto a cake rack, let it cool down and sprinkle with 2 tablespoons of liqueur. In the meantime, scald the apricots hot and peel off the skin. Halve and stone the fruits. Peel and slice the kiwi.
- 3
Clean, wash and drain the remaining fruit. Stone the cherries. Sprinkle the berries and cherries with the remaining liqueur and leave to stand for a while. Roast the almonds until golden brown. Whip cream until stiff, add vanilla pulp and let the remaining sugar trickle in.
- 4
Spread vanilla cream on the base and spread fruit on top. Sprinkle with almond flakes and decorate with mint. Serve immediately. Makes about 8 pieces.
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