Sweet tarte flambée with currants, apricots, raspberries and marcarpone cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Crumble the yeast and mix with 1 teaspoon of sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1 pinch of salt, oil and 75 ml of lukewarm water in a bowl. Add mixed yeast and knead immediately to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, mix mascarpone and yoghurt, sweeten with vanilla sugar and 1 tablespoon of sugar. Drain the apricots well in a sieve.

2. 2

   Wash the redcurrants, remove the berries from the panicles. Sort the raspberries. Knead yeast dough again. Roll out oval (35 x 25 cm). Line baking tray with baking paper. Put the dough in. Spread cream on the dough. Spread apricots and currants evenly on top. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes on the bottom shelf.

3. 3

   Line baking tray with baking paper. Put the dough in. Spread cream on the dough. Spread apricots and currants evenly on top. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes on the bottom shelf. Spread the raspberries on the finished tarte flambée, sprinkle with almonds and serve warm

4. 4

   25 minutes waiting time

Nutrition Facts

KCAL
410 kcal

CARBS
51 g

FATS
18 g

PROTEINS
8 g