Sweet tarte flambée with apricots, currants and pistachios

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the yeast dough, mix flour, salt, yeast and 3 tablespoons of sugar in a small mixing bowl. Add oil. Heat 75 ml milk lukewarm and add. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour

2. 2

   In the meantime, wash and stone the apricots and cut them into slices. Wash the currants, remove the berries from the panicles. Stir mascarpone with 2 tablespoons of milk until smooth. Stir in 1 tbsp. sugar and vanilla sugar. Stir jam until smooth. Knead the yeast dough again well and roll out to a rectangle (approx. 24 x 40 cm) on a floured work surface. Carefully place on a baking tray lined with baking paper

3. 3

   Spread the mascarpone cream on the yeast dough, leaving a margin of 0.5-1 cm free. Spread jam in blobs and fruit on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes. Caramelise 2 tablespoons of sugar in a pan until golden. Add the pistachios and mix in. Spread on a lightly oiled piece of aluminium foil, allow to cool

4. 4

   Remove the tarte flambée from the oven and place it on a cake rack. Let it cool down. Chop the pistachio caramel. Sprinkle the pistachios over the tarte flambée. Tastes best when fresh

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
41 g

FATS
14 g

PROTEINS
5 g