Ingredients for 8 pieces:
For the shortcrust pastry:
250 g flour
125 g butter
120 g fine sugar
1 pinch of salt
2 eggs (M)
Grease for the ramekins
For the topping:
500 g apricots
2 sprigs thyme
3 sprigs lavender flowers
250 g sour cream
1 packet Bourbon vanilla sugar
1 level tbsp. vanilla custard powder
1 - 2 tbsp apricot jam
Preparation:
1. Knead the flour, butter, 60g sugar, salt and one egg into a smooth dough and chill for approx. 30 minutes. Grease the tartlet moulds (approx. 10 cm diameter),
Roll out the dough, line the tartlet moulds with dough and chill again.
2. Wash, halve and stone the apricots and cut into wedges. Rinse the herbs, dab dry and pluck the flowers and leaves from the stems. Cream together the sour cream, vanilla sugar, remaining sugar, remaining egg and vanilla custard powder until frothy.
3. Divide the sour cream between the tartlet moulds. Place the apricot slices
on top. Bake the tartlets in a preheated oven at 175°C (gas mark 2-3) for approx. 30 minutes and bake.
4. In the meantime, heat the apricot jam, brush the warm tartlets with it and sprinkle with herbs.
Serve with whipped cream.
Preparation time approx.: 45 minutes (without waiting time)
Nutrition per piece approx.:
Calories: 417
Joule: 1748
Protein: 6,6 g
Fat: 22,6 g
Carbohydrates: 45.7 g
(FoodCentrale by ddp images)
