Ingredients for about 12 pieces:
For the shortcrust pastry:
300 g flour
50 g sugar
200 g butter
2-3 tablespoons cold water
For the curd mixture:
2 eggs (M)
100 g sugar
1 packet vanilla sugar
50 g soft butter
250 g low-fat quark
40 g soft wheat semolina
1 pinch of baking powder
some grated organic lemon peel
Also:
24 apricot halves (from the can)
200 g orange marmalade
12 raspberries
1 tablespoon chopped pistachios
Furthermore you will need:
1 muffin tray with 12 wells.
Preparation:
1. Mix flour and sugar in a bowl. Add butter in pieces and water and chop with a knife to make dry crumbs. Then quickly knead everything by hand into a smooth dough. Wrap dough in plastic wrap and place in refrigerator for about 30 minutes.
2. Grease the cups of a muffin tray. Roll out dough and cut out circles (approx. 12 cm diameter). Line the cups with the dough. Place muffin tray in the refrigerator.
3. Separate the eggs. Beat egg whites until stiff, finally add half of the sugar.
sift in. Beat butter until creamy. Gradually add egg yolks, sugar,
Stir in vanilla sugar and quark. Mix semolina with baking powder and
Mix with baking powder and lemon zest and stir in.
4. Place one apricot half on the dough and place the quark mixture on top. Place 1 apricot half on top with the bulge facing up. Bake in a preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 20-25 minutes. Let the tartlets cool down.
5. Heat the orange marmalade and pass through a sieve. Brush the tartlets the tartlets with it. Place a raspberry on each and sprinkle with chopped pistachios.
Preparation time approx.: 1 hour (plus waiting time)
Nutritional values per piece approx.:
Calories: 384
Joule: 1608
Protein: 7,3 g
Fat: 19,2 g
(FoodCentrale by ddp images)
