Potato tartlets with apricot-cherry compote

Name: Potato tartlets with apricot-cherry compote
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 glass (720 ml; drained weight 350 g) Sour cherries; 1 can(s) (425 ml; 250 g by weight) Apricots; 10 g Cornstarch; 1 TABLESPOON Sugar; 1 small onion; 3 Twigs Thyme; 1 egg (size M); 2 TABLESPOONS Milk; 1 (750 g) Bag dumpling dough for dumplings Thuringian style; 2-3 TABLESPOONS Oil; 7-10 Tbsp flat leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 glass (720 ml; drained weight 350 g) Sour cherries
1 can(s) (425 ml; 250 g by weight) Apricots
10 g Cornstarch
1 TABLESPOON Sugar
1 small onion
3 Twigs Thyme
1 egg (size M)
2 TABLESPOONS Milk
1 (750 g) Bag dumpling dough for dumplings Thuringian style
2-3 TABLESPOONS Oil
7-10 Tbsp flat leaf parsley

Directions

1
Drain the cherries and apricots. Collect the cherry juice. Cut the apricots into quarters. Mix cornflour and 3-4 tablespoons of cherry juice. Put the rest of the juice and sugar in a pot and bring to the boil. Remove from the heat, add the mixed starch while stirring and bring to the boil again. Add cherries and apricots and fold in.
2
For the potato tart peel onion and chop finely. Wash the thyme, dab dry and chop finely. Add egg, milk, onion and thyme to the dumpling dough and knead. Form about 9 small balls and press them flat. Heat oil in a pan and fry the dumplings in it on each side for 2-3 minutes at medium heat. Arrange the cakes and compote on plates and serve garnished with parsley as desired.