Puff pastry apricot tartlets
easy
45 mins
45 mins
Ingredients
- 1 pack of (450 g, 6 rectangular slices) deep-frozen puff pastry
- 225 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 (approx. 30 g) slightly heaped tbsp. flour
- 350 ml Milk
- 1 TEASPOON Butter or margarine
- 12 (approx. 300 g) small apricots
- 1 egg (size M)
- 3 Egg yolk (size M)
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Cling film
Directions
- 1
Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Mix sugar, vanillin sugar, salt and flour. Put milk and fat in a pot and bring to the boil. Add the sugar mixture to the milk while stirring vigorously. Bring to the boil once briefly, remove from the stove.
- 2
Pour into a bowl, cover with foil and set aside, let cool down a little. Cut out 2 circles (9 cm Ø) from each of the dough slices, roll out slightly larger if necessary. Grease a muffin tin (12 troughs). Line it with the dough circles, press it down well. Put them in a cold place. Wash, halve and stone the apricots. Stir egg and egg yolks into the cream. Spread the cream in the hollows, add 2 apricot halves each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes.
- 3
Wash, halve and stone the apricots. Stir egg and egg yolks into the cream. Spread the cream in the hollows, add 2 apricot halves each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Allow to cool briefly, remove the tartlets from the troughs and let them cool on a cake rack. Serve dusted with icing sugar
Nutrition Facts
300 kcal
37 g
14 g
5 g
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