Puff pastry tartlets on three kinds of fruit puree

Name: Puff pastry tartlets on three kinds of fruit puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs (à 45 g) deep-frozen puff pastry; 40 g almonds without skin; 30 g Butter or margarine; 10 g crushed almonds; 75 g Sugar; 1 heaped Tsp cornstarch; 1 pinch Salt; 1 egg (size M); 3 Kiwis; 250 g Raspberries; 1 package Vanillin sugar; 1 can(s) (425 ml) Apricots; 1 TABLESPOON Icing sugar; 1 Apricot to decorate; 7-10 Tbsp Fat and flour; 7-10 Tbsp wooden sticks; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs (à 45 g) deep-frozen puff pastry
40 g almonds without skin
30 g Butter or margarine
10 g crushed almonds
75 g Sugar
1 heaped Tsp cornstarch
1 pinch Salt
1 egg (size M)
3 Kiwis
250 g Raspberries
1 package Vanillin sugar
1 can(s) (425 ml) Apricots
1 TABLESPOON Icing sugar
1 Apricot to decorate
7-10 Tbsp Fat and flour
7-10 Tbsp wooden sticks
baking paper

Directions

1
Place the puff pastry slices next to each other on a floured work surface and let them thaw. Meanwhile, roughly chop 20 g almonds. Melt the fat. Add almonds and roast until golden brown. Leave to cool a little.
2
Mix ground almonds, 30 g sugar, cornstarch and salt. Add roasted almonds and egg and mix well. Place the puff pastry slices on top of each other and roll out thinly. Cut out 4 circles (10 cm Ø) and press them into 4 greased brioche moulds (bottom 4 cm Ø/ top 7 cm Ø/ side height 2.5 cm ).
3
Pour the almond paste evenly into the moulds. Chill for 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Meanwhile heat 30 g sugar in a pan until the sugar is liquid and golden brown.
4
Place 20 g almonds on baking paper and sprinkle with caramel. Let dry for 5 minutes. Peel the kiwis. Chop 2 kiwis roughly. Add 15 g sugar and puree. Cut 1 kiwi into slices. Sort the raspberries, put some aside for decoration.
5
Puree the raspberries and 1 packet of vanilla sugar and pass through a sieve. Drain the apricots and puree them. Remove the tartlets from the oven, remove them from the moulds, let them cool on a cake rack and dust with icing sugar.
6
Pour a mirror from the sauces on 4 plates and draw streaks with a wooden stick. Place 1 tartlet on each and decorate with caramel almonds and fruit.