Puff pastry-pudding tart with apricots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Unroll the puff pastry on the baking paper and fold the edges inwards. Roll out round (approx. 34 cm Ø) on a floured work surface. Line a tart tin (26 cm) with parchment paper and line with the dough.

2. 2

   Let the edge of the dough overlap slightly. Keep cold. In the meantime, lightly carve the apricots, blanch with boiling water and after 1 minute rinse with very cold water. Dab apricots dry, peel skin, halve fruits.

3. 3

   Mix the pudding powder with 100 ml milk and sugar until smooth. Boil 700 ml milk. Stir in the pudding powder, bring to the boil and simmer for 1 minute. Fill the pudding into the tart tin and cover with apricot halves.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime, heat up the jam and pass it through a sieve. Take the tart out of the oven and spread the jam on the apricots.

5. 5

   Wash mint, shake dry. Dust mint and tarter rim with icing sugar. Decorate the tart with mint.

Nutrition Facts

KCAL
260 kcal

CARBS
38 g

FATS
9 g

PROTEINS
4 g