Potato tart

Ingredients

Directions

1. 1

   Peel the potatoes and boil them in salted water for about 20 minutes. Finely dice the apricots. Separate eggs. Beat egg yolk, lemon peel, rum and sugar with the whisks of the hand mixer until foamy. Press potatoes through a potato press, mix with hazelnuts, apricots and semolina and stir with the egg yolk mixture.

2. 2

   Beat the egg white until stiff and carefully fold into the dough. Pour into a greased and breadcrumbed cupcake tin (1 litre capacity). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Let cool on a cake rack and dust with icing sugar. Results in approx. 16 pieces