Almond tart with apricot compote
- 60 g butter or margarine
- 4
- 120 Sugar
- 40 g flour
- 20 g ground almonds without skin
- 20 g soft wheat semolina
- 3–4 TL cornstarch
- 1 can (s) (850 ml) Apricots
- 2 cl Apricot liqueur
- 50 g dark chocolate couverture
- 8–10 Dark Mocca Beans
- 1–2 EL chopped pistachio nuts
- fat and semolina
40 minutes
easy
- 1.
- Melt the fat and let it cool down. Beat the egg whites with the whisk of the hand mixer until stiff. Gradually pour in the sugar. Mix the flour, almonds and semolina and fold in. Stir in the cooled fat. Put the mixture in 8 greased molds sprinkled with semolina (à60 ml content) and smooth down. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 12–15 minutes. In the meantime, drain the apricots in a colander, collecting the juice. Mix 4 tablespoons of juice and starch until smooth. Bring the rest of the juice to the boil. Stir in the starch, simmer for another 2-3 minutes. Pour into a bowl and let cool. Remove the tartlets, remove them from the molds and leave to cool on a wire rack. Cut the apricots into wedges and stir with the apricot liqueur into the thickened juice. Melt the couverture over a warm water bath, pour it into a piping bag, cut off a small corner and decorate the almond tart with couverture and mocha beans. Arrange the almond tartlets with apricot compote and sprinkle with pistachios
- 2.
- Wait approx. 30 minutes
1 person approx.:
- 570 kcal
- 2390 kJ
- 9 g protein
- 23 g fat
- 79 g carbohydrates
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