Puff pastry apricot tart

Name: Puff pastry apricot tart
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 1 Egg yolk (size M); 2 TABLESPOONS Milk; 7 Apricots; 400 g Double cream cream cheese; 1 package Vanillin sugar; 7-10 Tbsp juice of 1/2 lemon; 60 g Sugar; 2 TABLESPOONS Apricot liqueur; 350 g low-fat yoghurt; 3 sheets Gelatine; 1 stalk of lemon balm; 5 edible flowers (e.g. horn violets); 7-10 Tbsp Dried peas; 7-10 Tbsp Grease; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

4 discs (à 75 g) deep-frozen puff pastry
1 Egg yolk (size M)
2 TABLESPOONS Milk
7 Apricots
400 g Double cream cream cheese
1 package Vanillin sugar
7-10 Tbsp juice of 1/2 lemon
60 g Sugar
2 TABLESPOONS Apricot liqueur
350 g low-fat yoghurt
3 sheets Gelatine
1 stalk of lemon balm
5 edible flowers (e.g. horn violets)
7-10 Tbsp Dried peas
7-10 Tbsp Grease
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Place slices on top of each other and roll out to a rectangle (23 x 31 cm). Grease a tart tin (20 x 28 cm) with a removable base, place the puff pastry inside. Mix egg yolk with milk. Carefully brush the edge of the puff pastry with it. Prick the base of the puff pastry several times with a fork and line it with baking paper, add dried peas.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes until blind and take out. Meanwhile, make a small cross in the apricots, blanch for about 1 minute, rinse with cold water and peel off the skin. Mix cream cheese, vanillin sugar, 2 tablespoons lemon juice, sugar, apricot liqueur and yoghurt. Halve the apricots, remove from the stone and sprinkle with the remaining lemon juice. Cut 6 apricot halves into slices. Remove baking paper and pulses from the tart. Soak gelatine in cold water. After about 15 minutes, carefully remove the base from the edge, lift it out of the tin and let it cool down. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of cream cheese cream, then stir into the remaining cream. Fold apricot wedges into the cream cheese and spread on the cold puff pastry.
3
Remove baking paper and pulses from the tart. Soak gelatine in cold water. After about 15 minutes, carefully remove the base from the edge, lift it out of the tin and let it cool down. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of cream cheese cream, then stir into the remaining cream. Fold apricot wedges into the cream cheese and spread on the cold puff pastry. Chill the tart for 2-3 hours. Wash the lemon balm, dab dry and remove the leaves. Halve 4 apricot halves again. Cover the tart with apricot halves and quarters. Decorate with lemon balm leaves and edible flowers
4
Chill the tart for 2-3 hours. Wash the lemon balm, dab dry and remove the leaves. Halve 4 apricot halves again. Cover the tart with apricot halves and quarters. Decorate with lemon balm leaves and edible flowers