Multicoloured fruit tarts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the lemon thoroughly and finely grate the peel. Put flour, 100 g sugar, egg and lemon rind into a mixing bowl. Add butter in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 1/2 hour. In the meantime grease about 10 tartlet cups (approx. 10 cm Ø) well. Roll out dough 4-5 mm thick and cut out circles of 11-12 cm Ø.

2. 2

   Press the dough into the moulds and cut off any excess dough. Knead the dough again and cut out further circles. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes until golden brown. Turn the tartlets onto a cake rack and let them cool down. Drain the apricots and collect the juice. Cut 150 g apricot halves into thick slices (use the rest for other purposes). Wash, drain and clean the strawberries. Cut the strawberries into slices. Peel and slice the banana and sprinkle with lemon juice. Whip sour cream, 2 tablespoons sugar and bourbon vanilla sugar until stiff. Finally, pour in the cream hardener. Spread the sour cream over the cooled tartlets and cover them generously with fruit.

3. 3

   Cut the strawberries into slices. Peel and slice the banana and sprinkle with lemon juice. Whip sour cream, 2 tablespoons sugar and bourbon vanilla sugar until stiff. Finally, pour in the cream hardener. Spread the sour cream over the cooled tartlets and cover them generously with fruit. Fill up the apricot juice with water to 1/4 litre liquid. In a small saucepan, gradually stir the liquid into the glaze and the remaining sugar. Bring to the boil while stirring, remove from the heat and let stand for 2-3 minutes. Cover fruit with icing and let it cool down. Dust with icing sugar and arrange on a plate. Serve decorated with lemon balm and strawberries as desired. Makes about 10 tartlets

4. 4

   In a small saucepan, gradually stir the liquid into the glaze and the remaining sugar. Bring to the boil while stirring, remove from the heat and let stand for 2-3 minutes. Cover fruit with icing and let it cool down. Dust with icing sugar and arrange on a plate. Serve decorated with lemon balm and strawberries as desired. Makes about 10 tartlets

5. 5

   Per tartlet approx. 1760 kJ/ 420 kcal. E: 5 g/ F: 23 g/ KH: 47 g

Nutrition Facts

KCAL
420 kcal

CARBS
47 g

FATS
23 g

PROTEINS
5 g