Small fruit tarts

Name: Small fruit tarts
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 150 g Flour; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 Egg yolk (size M); 75 g Butter; 6 TABLESPOONS Nut nougat cream with pieces; 24 Raspberries; 1 Pear; 1 Banana; 2-3 TEASPOONS Lemon juice; 1 Orange; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Melissa; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

150 g Flour
3 TABLESPOONS Sugar
1 package Vanillin sugar
1 pinch Salt
1 Egg yolk (size M)
75 g Butter
6 TABLESPOONS Nut nougat cream with pieces
24 Raspberries
1 Pear
1 Banana
2-3 TEASPOONS Lemon juice
1 Orange
2 TABLESPOONS Apricot Jam
7-10 Tbsp Melissa
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour, 3 tablespoons sugar, vanillin sugar and salt in a bowl. Add egg yolk and butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø). Line 4 moulds with the dough and press the edges well down. Cut off any excess dough.
2
Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Chill the ramekins for about 30 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes, remove from oven and allow to cool. Remove the tartlets from the tins. Spread the nut nougat cream inside the tartlets. Select the raspberries. Wash and quarter the pears, cut out the core and cut the flesh into slices. Peel bananas and cut them diagonally into slices. Sprinkle bananas and pears with lemon juice. Peel the orange so that the white skin is completely removed.
3
Spread the nut nougat cream inside the tartlets. Select the raspberries. Wash and quarter the pears, cut out the core and cut the flesh into slices. Peel bananas and cut them diagonally into slices. Sprinkle bananas and pears with lemon juice. Peel the orange so that the white skin is completely removed. Halve the orange and cut it diagonally into slices. Cover tartlets with fruit. Bring jam and 1 tbsp. water to the boil while stirring in a small pot. Spread the fruit with it. Arrange the tartlets and decorate with lemon balm
4
Halve the orange and cut it diagonally into slices. Cover tartlets with fruit. Bring jam and 1 tbsp. water to the boil while stirring in a small pot. Spread the fruit with it. Arrange the tartlets and decorate with lemon balm
5
Waiting time approx. 20 minutes